Samosa Wontons

So I have this theory that anything that tastes good with some form of carbohydrate (pasta, bread, rice, etc) would taste good deep-fried in a wonton skin. So far I’ve tested this theory with pork and chives (classic dumpling filling) and nutella/nutella+banana.

Today I tried a new filling to further test the theory. I made samosa wontons* by filling wonton skins with the filling found in samosas (an Indian appetizer).

Ok I am so tired I can barely keep my eyes open. Gnight everyone!

Edits: It’s now Sunday and I got a little more sleep and I remembered some notes I wanted to add about this recipe. First, instead of using canola oil, I used peanut oil. It’s a bit more expensive, but it has a higher smoke point, so it’s better for deep frying. Second, I used a deep fryer instead of a pot this time. The difference is there’s a temperature setting and it’s a little deeper than most frying pans. It took a weirdly long time for the samosas to turn golden brown though. I think next time I will try peanut oil in a pot/pan.

*These were for the same potluck in the last post. I thought it was pretty hilarious that I ended up making samoas and samosas. Very different but so similar in name.

Recipe adapted from Roti n Rice

6 medium potatoes (~1.5 inch diameter from the thickest cross section, ~3 inches in length)
1 cup frozen peas
2 sweet onions, diced
4 tsp ground cumin
4 tsp ground mustard
4 tsp garam masala
4 tsp coriander powder
1-2 tsp chili powder (depends on how spicy you want it)
Peanut oil
1 package frozen or refrigerated square wonton skins

Peel and chop potatoes in half. Cover with salted water and boil for approximately 30 minutes, or until tender. Drain and rinse with cold water. When cooled, chop into small pieces (~1/2 cm cubes).

In a frying pan heat some oil. Add onions and fry until soft and translucent. Add cumin, mustard, garam masala, coriander powder and chili powder and mix well.

Add peas and potatoes and stir until the spices are evenly spread out. Season to taste with salt.

Assemble wontons by putting a spoonful of potato/peas/onion mixture in the middle of the wonton skin and fold the skin diagonally. Wet the inner edges of the skins and press together.

In a pot or deep fryer, pour 1-2 inches of oil. Fry the wontons until golden brown.


Homemade Samoas/Caramel Delights

Today my church had a Christmas potluck. When it comes to potlucks I’m always torn between trying new recipes and sticking to recipes I know are crowd favorites. This time I decided to be bold and daring and tried two new recipes that I’ve never tried before.

The first of the two was this recipe for samoas (or caramel delights depending on where you’re from). Of all the kinds of girl scout cookies out there, samoas are not my favorite (not a huge fan of coconut). Personally I prefer thin mints and peanut butter patties, but a friend mentioned that she liked these ones, so I decided to give it a try.

Recipe adapted from {Sweetly} Serendipity

2 sticks unsalted butter
1/2 cup sugar
2 cups flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
5 tbsp milk
2 2/3 sweetened, shredded coconut
14 oz chewy caramel candies
8 oz semisweet chocolate chips

Preheat the oven to 300 degrees. Spread the shredded coconut evenly in a parchment paper-lined pan. Toast the coconut shreds for 20-25 minutes, stirring every 5 minutes. Be careful not to burn the coconut (should turn a dark orange). Cool and set aside.

Preheat the over to 350 degrees. In a large mixing bowl, cream the butter and sugar until smooth. Add the flour, baking soda and salt, then the vanilla extract and 2 tablespoons of milk. Knead the dough together into a ball. If the dough is too sticky, add a little bit of extra flour.

Roll out the dough (in a few batches) to a thickness of around 1/4″. Using a cookie cutter or another round object (I think I used my 1/4 cup measuring cup), make round, flat discs of dough. Place dough on parchment paper-lined cookie sheets. Bake for 10-12 minutes then cool and set aside.

Unwrap all the caramel candies and place them in a microwave safe bowl. Add remaining 3 tablespoons of milk and microwave on high for 3-4 minutes, stopping every minute or so to stir. When the caramel is melted and smooth, fold in the toasted coconut shreds. Use a spoon and spread over the cookies.

In a microwave safe bowl, pour chocolate chips and microwave for a minute or so, stirring halfway through. Dip the bottom of each cookie into the chocolate and place on parchment paper. Drizzle remaining chocolate on top of the cookies.

Cool completely to let the chocolate to set.