Adventures In Dumplings…Samosas!

14 Jun

Indian Samosa Dumplings

Next up in my dumpling experiments are based on traditional Indian samosas.  I always think of samosas as an Indian version of dumplings and I absolutely love them. They are a must-have whenever I go to an Indian restaurant. This dish is also vegetarian, which frankly if you know me, you’ll know how rare that is!

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Makes about 4 dozen dumplings

  • 1 package round dumpling wrappers
  • 1-1/2 lb Yukon Gold potatoes
  • 1 large onion, chopped
  • 2 teaspoons garam masala (Indian spice blend)
  • 2 teaspoons mild or spicy curry
  • 1-2 jalapenos (de-seeded and chopped small)
  • ½ cup frozen peas
  • ¼ cup vegetable oil
  • Small bowl of water
  • Vegetable oil for frying

Peel the potatoes and cut into small cubes. Put the potatoes in salted boiling water and cook until tender, about 15 minutes (but test the potatoes to make sure they don’t overcook and get mushy). Drain potatoes in a colander.

Sautee the chopped onions and jalapenos with the spices in the vegetable oil in a frying pan over medium-high heat. Stir the mixture occasionally until its golden brown, about 8-10 minutes. Add the potatoes and peas (they can still be frozen), stir and cook for about 3-5 minutes until everything is fully blended. You can make this filling ahead of time and keep it wrapped it in the refrigerator until you’re ready to assemble the dumplings.

When you’re ready to assemble the dumplings, take a wrapper in your hand and using your finger trace water around the edges of the wrapper all around. Make sure not to use too much water or else the wrapper gets gooey and if you put too little water, then the wrapper won’t stick.

Using a teaspoon size spoon, put a small scoop of filling into the middle. Fold the dumpling into a half-moon shape pinching down so the edges adhere together. For these dumplings, I wanted to experiment with a different shape. I also made the Korean kimchi dumplings on the same day, so I also wanted an easy way to distinguish the two kinds of dumplings.

This is the hard part of the assembly. Take the ends of the dumpling edges and wrap them around so they connect. Use some water on both edges to make them stick.The finished dumpling will look like a giant tortellini (at least that’s what it looks like to me).

Lay the dumplings on a tray and when they are finished, place the tray in the freezer. When the dumplings are frozen, take them off the tray and put in a plastic sealable bag. Put the bag back in the freezer until you’re ready to cook them.

Since I was deep-frying the kimchi dumplings, I fried these as well. Just drop them into the hot oil until they get golden brown. The dumplings will float when they are finished cooking. Let the dumplings cool, but they are best if served hot!

The dumplings came out great! I brought them to a picnic in the park with some girlfriends the next day. I served them plain, but think these would be great with a yogurt sauce or even some hummus. Next time I will use the hot curry powder and 2 jalapenos. I was a little worried they might come out too spicy, but I think in the end I just prefer my food spicier…I am a Korean girl after all!

I have so many ideas for new dumplings to experiment with, both savory and sweet. So there will be many more posts to come!

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One Response to “Adventures In Dumplings…Samosas!”

  1. Sue June 14, 2012 at 3:22 AM #

    They turned out awesome. My favorite way to have samosas is to have them chaat style.

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