|Spicy Potato-Samosa Wontons
Cookbook Author Gillian Duffy's Hors d'Oeuvres
Adapted by StarChefs
Yield: 6 to 8 Servings
- 3 medium potatoes
- 1 Tablespoon canola oil, plus oil for deep frying
- 1 medium onion, minced
- 3/4 cup frozen peas
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 1 Tablespoon ground coriander
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper
- 1/2 cup chopped cilantro
- 1 packet wonton wrappers (Available in most supermarkets)
Place unpeeled potatoes in a medium-size saucepan; cover
with cold salted water, bring to a boil, and cook for 25 to
30 minutes until the potatoes are tender. Drain and set aside
the potatoes until cool enough to handle. Peel the potatoes
and mash coarsely with a fork.
In a small skillet, heat 1 Tablespoon oil over medium heat;
add onion, stirring, until soft and translucent, 2 or 3 minutes.
Add the ginger and garlic; cook for 1 minute more.
In a bowl, mix the onion and garlic with the potatoes, peas,
red pepper flakes, ground coriander, and cumin until combined.
Season to taste with salt and pepper; stir in the cilantro.
Place several wonton wrappers on a board and brush the edges
with water. Roll 1 teaspoon of the mixture into a ball and
place it in the center of the wonton wrapper. Fold each wrapper
in half diagonally, squashing the filling to fit, and pinch
to seal the edges together. Repeat with the remaining wonton
wrappers and filling.
Heat 1/2 inch oil in a large skillet over high heat. When
it's hot, fry several wontons at a time, turning them over
as they brown. Remove them from the skillet and place on paper
towels to drain. Repeat with the remaining wontons. Serve
immediately with Fresh Cilantro Chutney or Spicy Mango Chutney.
(Note: Dumplings can be made ahead of time and frozen).