Fusion Samosas

December  8, 2011
0 Ratings
  • Makes 40 dumplings
Author Notes

Here is a twist on samosas - a little greek, Indian and Japanese fusion. This samosa is a combination of feta, curried potato and spinach wrapped in a Japanese gyoza wrapper and fried. Since the insides are cooked, the frying is faster, easier and neater than you think.
Look for thicker gyoza skins, won ton skins are a little too thin and you won't get the chew. One other note, I like to do as much prep the day before. In this one, you can make just the filling the day before and finish on the day. —Tokyo Yum

What You'll Need
  • 1 onion
  • 1/2" piece of ginger
  • 1 serrano pepper (adjust spiciness to your taste)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon cumin seed
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon garam masala (curry powder is an acceptable substitute)
  • 1 pound russet potato, peeled and 1/2" dice
  • 8 ounces spinach
  • 4 ounces feta crumbles
  • 1 package of gyoza skins
  • oil for frying
  1. In a food processor, puree onion, ginger and garlic. Heat pan, add butter, oil and cumin seed. When cumin begins to pop, add the puree, turn heat to medium and stir frequently. Cook for about 10 minutes or until mixture begins turning light brown. Stir in the chili powder, turmeric and garam masala. Cook for another minute. Add tomato paste and cook for another 2 minutes. If the puree begins to burn, add a teaspoon or two of water.
  2. In the mean time, blanche spinach. Squeeze out excess water and rough chop spinach. Steam or boil the potatoes until tender. (Steaming is preferrable, since it will minimize the amount of water the potatoes absorb.)
  3. Add the drained potatoes to the puree pan and turn up the heat. Turn the mixture and mash with a potato masher. Leave lumps! Stir in spinach. Take off heat and mix in the feta. Add salt and pepper to taste.
  4. Now the fun part! Take a small dish of water. Paint the outside ring of the gyoza wrapper with your finger dipped in water. Put a tablespoon of potato mixture into the center of the wrapper. If the wrapper were a clock, take 12 and 6 o'clock and pinch the points together. Bring 3 and 9 o'clock to the center as well and pinch at the center as well. Now, close each of the open legs, pinching together tightly. Use a little more water on your finger, if the wrapper doesn't stay closed. (You can also just close the dumpling by folding in half and pinching together the half circle.) Continue until you run out of wrappers or potato mixture runs out.

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