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Today let’s talk about Chinese samosas - a delicious and intriguing twist on the classic Indian snack. Now, if you're a fan of samosas, you're probably familiar with the crispy, triangular pastry pockets filled with spiced potatoes and peas. But Chinese samosas are a different breed altogether.
First, let's talk about the origin of the samosa. It's believed that samosas actually originated in the Middle East and were brought to India by traders. Over time, they became a staple of Indian cuisine, particularly in the northern region of the country. From there, samosas spread across South Asia and eventually made their way to other parts of the world.
Now, let's fast forward to China. Chinese samosas are typically filled with minced meat and vegetables, such as carrots, onions, and cabbage, and are often seasoned with ginger and garlic. They're typically shaped like traditional samosas - that is, a triangular pastry pocket - but they're smaller and crispier.
So why are samosas so popular? Well, for starters, they're delicious. The combination of crispy pastry and flavorful filling is hard to beat. But there's also something special about the portability of samosas. They're the perfect snack to grab on the go, whether you're walking through a busy market or taking a break from work.
And let's not forget about the cultural significance of samosas. In India, samosas are as often served at weddings as they are on the street side, they're a beloved part of the cuisine. In fact, across South Asia, samosas are a staple street food, and they're enjoyed by people from all walks of life
Video Credits: Rajshri Food/YouTube
Ingredients:
- 1 package of spring roll pastry sheets (thawed)
- 1 pound of ground pork or chicken
- 1 cup of shredded cabbage
- ½ cup of shredded carrots
- ½ cup of chopped green onions
- 2 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of sesame oil
- Salt and pepper to taste
- Oil for frying
Method:
- In a large skillet, heat oil over medium heat. Add the ground meat and cook until browned and no longer pink.
- Add the shredded cabbage, carrots, green onions, garlic, ginger, soy sauce, oyster sauce, sesame oil, salt, and pepper.
- Stir to combine and cook for 5-7 minutes until the vegetables are tender.
- Remove from heat and let the mixture cool down.
- To assemble the samosas, lay a sheet of pastry on a flat surface and cut it into 3 equal strips. Take one strip and brush the edges with water.
- Fold the strip in half to form a triangle and press the edges together to seal. Fill the centre with 1-2 tablespoons of the meat mixture.
- Fold the bottom corner up to meet the top corner, forming a smaller triangle. Continue folding the pastry in a triangular shape until you reach the end of the strip. Brush the final edge with water and press to seal.
- Repeat with the remaining pastry sheets and filling.
- Heat oil in a deep frying pan over medium-high heat. Fry the samosas in batches until golden brown and crispy, about 2-3 minutes per side.
- Drain on a paper towel-lined plate and serve hot with your favourite dipping sauce.
