I don’t remember having these until we lived in Swaziland. We often had them at church potlucks and, while similar, each family had a slightly different recipe. I preferred the ones with peas, but some used raisins instead.
This recipe is a very mild blend of spices. We often double, or triple the spices depending on who is making the. Fill the wontons with a generous helping of stuffing, but be careful not to overstuff.
For an appetizer, plan on two per person. For a main meal with a salad, plan on 4 or 5 per person.
Ingredients
- Wonton Wrappers
- 2 onions finely chopped
- 1 pound ground beef
- 2 Tbl vegetable oil if beef is fatty, omit
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- 1/2 tsp ground coriander
- 1 tsp Ground Cumin
- 1 tsp curry powder garum masala
- 1 medium potato finely chopped
- 1 cup Water
- 1/2 tsp ground cardamom opt
- 1/4 cup frozen peas
- Ground red pepper to taste opt
Servings: Samosas
Instructions
- Saute onions and ground beef in oil.
- Drain.
- Add remaining ingredients, except wonton wrappers and peas.
- Simmer about 10 minutes until vegetables are cooked through.
- Drain if needed.
- Taste and adjust seasonings.
- Stir in frozen peas and then cool before proceeding.
- Cut each wonton in half on the diagonal.
- Place 1 heading tablespoon of filling on half.
- Fold dough over and moisten edges with water (or milk) and press edges firmly to seal.
- Repeat for remaining ingredients.
- To cook, heat about 2 inches on oil in heavy saucepan to about 360 degrees.
- Fry a few samosas a few at a time until golden and crisp on each side.
- Turn occasionally.
- Drain on paper towel.
- Keep warm in oven until ready to serve.
Recipe Notes
If leftovers, reheat in oven. Do not cover or they will not crisp up again.
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