How time flies… I started this blog in November last year not knowing a thing about blogging, let alone food blogging. And suddenly, I find myself writing my 100th post.
So far, it has been a thoroughly enjoyable, educational and entertaining journey of old and new – traditional and unconventional – discoveries.
Along the way, I have met new people, some with totally amazing and inspirational blogs.
Thank you to my regular and new readers and followers. Knowing that there is someone out there who makes time for my writing is humbling.
To celebrate Kooky Cookyng’s 100th post, I have come up with a totally kooky recipe, but naturally ;-).
I have been fancying samosa for quite some time now. But how to make non-fried samosas? There are recipes for baked samosas on the internet. But since I don’t use an oven, for me, the challenge was to come up with a samosa recipe which could be made stove-top, in a pan, with very little oil.
At first, I thought of pan frying them but then I came across pot stickers (Chinese dumplings filled with meat or vegetables which are browned on one side and simmered in water or stock).
I searched on the internet but didn’t see any recipe for samosa pot stickers so I wasn’t sure whether the idea would work. But the kooky side in me thought, “what the heck, let’s give it a go”!
So I present to you samosa pot stickers which are pot stickers with samosa filling, cooked in a pan, over a stove.
Am glad to tell you that the experiment was a total success (although even if it had been a failure, I would have shared it with you!).
low fat, non-fried mode of enjoying samosa
The filling is that of conventional samosa: potato and green peas.
As for the dumpling wrapper, this was made at home with wheat flour and water.
Before we move onto the actual recipe, I would like to share my experience with those of you who may be interested in making samosa pot stickers.
I did quite a bit of research on the internet to try and understand how pot stickers are cooked. The basic idea is to make the dumpling and put it in a hot pan so that the under side is browned. After this, you add some water, cover and cook the dumpling. After about 10 to 12 minutes, you remove the cover and the water would have evaporated and the dumplings cooked in the steam. You transfer them to a plate, the browned side up and serve with a dipping sauce.
Traditionally, you don’t turn the dumplings over before adding water. In other words, you only brown them on one side, the side they are sitting on. But I did come across one blog written by a Chinese person whose family recipe involves turning the dumpling a couple of times so that it is browned on both sides. Since my end goal was samosa as opposed to a dumpling, this is what I also did. I browned the pot sticker on both sides before letting it cook in water.
Also, to try and get the texture of a samosa pastry, once the pot stickers were cooked, again I let them brown a bit longer on both sides so that they were nicely tanned and a bit crispy.
The recipe may read or look complicated but it is actually very easy (pictorial below). And this is coming from someone who doesn’t cook much with flour or pastry!
The following assumes that you are using ready wonton or dumpling wrapper. If you want to make the wrapper at home, make a pliable dough of wheat flour and water and roll it out into 3″-4″ thin discs.
Finally, these will probably only work if you use a non-stick pan. Any other type of pan would require a lot of oil which defeats the purpose of low fat samosa. I am saying this based on my experience. I could be wrong and if there is anyone out there reading this who has cooked pot stickers in a pan other than non-stick, I hope they will share their experience.
12 Wonton/Dumpling wrappers
3 Medium sized potato
1 Cup green peas
1 Teaspoon chilli powder
1 Teaspoon turmeric powder
1 Teaspoon coriander powder
1 Teaspoon cumin powder
1 Teaspoon amchur (dry mango) powder*
1 Teaspoon cumin seeds
1 Teaspoon fennel seeds
Salt to taste
3/4th Cup water
1 Teaspoon oil for filling
1-2 Teaspoons oil for pot stickers
- First, we make the filling. For this, boil the potato.
- Once cooled, remove the skin and chop them very finely.
- Wash the green peas.
- Heat 1 teaspoon of oil in a non-stick pan. Once it is hot, add the cumin seeds.
- As soon as the cumin seeds start crackling, add the fennel seeds.
- Next, add the peas with 1 tablespoon of water and salt to taste. Cover, lower the heat and cook for 5 to 7 minutes.
- In a small bowl, mix all the powders: chilli, turmeric, coriander, cumin and dry mango.
- Uncover the peas, add the dried powders and boiled, cut, potato. Mix well, cover and cook for 3 to 4 minutes.
- Set aside, uncover and let the filling cool down completely. Check for salt.
- When you are ready to make the pot stickers, take a wonton/dumpling wrapper.
- Place a spoonful of the filling in the centre.
- Now, lift the edges near you and far side to you to make a half moon shape.
- Twist the edges a bit to ensure that the pot sticker is properly sealed.
- Do the same with the remaining wrappers and filling.
- When you are ready to cook the pot stickers, heat 1 to 2 teaspoons of oil in a frying pan.
- Swirl it around so that bottom of the pan is fully coated with the oil.
- Once the pan is very hot, reduce the heat and place the pot stickers in the pan, leaving enough space in between each. You don’t want to overcrowd the pan.
- After one minute, turn over the dumplings. So now, you have them brown side up.
- After another minute, add about 3/4 cup of water to the pan and cover it immediately.
- Let the dumplings cook for about 12 to 15 minutes.
- Uncover and flip them over. Cook for about 5 minutes till nicely browned.
- Flip over and cook the other side for 5 more minutes as well.
- Transfer to a serving plate and enjoy hot.
- If you can’t get hold of amchur powder, you can add a teaspoon of lemon juice.
- Samosa pot stickers go very well with tamarind chutney (like conventional samosa) and also with red chutney, green chutney or even tomato ketchup.