Samosa (Indian Fried Dumplings)
An Indian-style samosa made by filling dumpling wrappers with sautéed onion, bell pepper, and minari (water dropwort) in a rich pasta sauce, tucking in a cube of Belcube cheese, folding them into triangles, and deep-frying until crisp. The crunchy shell and molten cheese center make it a great snack or drinking food.
Ingredients
Ingredients
- Dumpling wrappers10 sheets
- Onion1/4
- Bell pepper1/4
- Water dropwort (minari)30g
- Belcube cheese5
- Butter1 tsp
- Frying oilAs needed
Sauce
- Meat & basil pasta sauce3 tbsp
Directions
- 1
Finely chop the onion, bell pepper, and minari to use as filling.
- 2
Melt the butter in a heated pan and stir-fry the onion and bell pepper over high heat.
- 3
Add the pasta sauce, bring it to a boil, then add the minari and simmer briefly before turning off the heat.
- 4
Lay out the dumpling wrappers and get ready to fill them.
- 5
Place the cooked filling in the center of each wrapper and add a cube of Belcube cheese.
- 6
Fold the edges of the wrapper into a triangle shape and seal tightly.
- 7
Deep-fry in oil heated to 170°C (340°F) until the surface turns golden and crisp.
Tips
Brush a little water on the edge of the wrapper before sealing so it doesn't come apart while frying. Drain on a paper towel after frying for an extra-crispy finish.