![Chinese-style Vegetable Samosa](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/samosa--chinese-cuisine--f6e5a12d-d9f0-4639-b673-dd5e96fbe5a1.png)
Recipe
Chinese-style Vegetable Samosa
Crispy Veggie Delight: Chinese-inspired Samosas
4.8 out of 5
In Chinese cuisine, dumplings are a popular snack, often filled with a variety of vegetables and meat. This recipe adapts the traditional Indian samosa to Chinese flavors, creating a fusion of two culinary worlds. These Chinese-style vegetable samosas are filled with a flavorful mixture of vegetables and spices, wrapped in a crispy pastry shell, and served with a tangy dipping sauce.
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free
Allergens
Wheat (gluten)
Not suitable for
Gluten-free, Paleo, Keto, Low-carb, High-protein
Ingredients
While the original Indian samosa is typically filled with spiced potatoes and peas, this Chinese-inspired version replaces the traditional filling with a medley of stir-fried vegetables. The spices used in the filling are also adjusted to incorporate Chinese flavors, such as soy sauce, ginger, and garlic. Additionally, the samosas are served with a dipping sauce that complements the Chinese taste profile. We alse have the original recipe for Samosa, so you can check it out.
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2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
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1/2 teaspoon salt 1/2 teaspoon salt
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1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
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1/2 cup (120ml) water 1/2 cup (120ml) water
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2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
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1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
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1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
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1 tablespoon (15ml) hoisin sauce 1 tablespoon (15ml) hoisin sauce
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1 tablespoon (15ml) cornstarch 1 tablespoon (15ml) cornstarch
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1 tablespoon (15ml) water (for cornstarch slurry) 1 tablespoon (15ml) water (for cornstarch slurry)
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2 tablespoons (30ml) vegetable oil (for stir-frying) 2 tablespoons (30ml) vegetable oil (for stir-frying)
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1 tablespoon (15g) minced ginger 1 tablespoon (15g) minced ginger
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2 cloves garlic, minced 2 cloves garlic, minced
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1 cup (150g) finely chopped cabbage 1 cup (150g) finely chopped cabbage
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1/2 cup (75g) finely chopped carrots 1/2 cup (75g) finely chopped carrots
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1/2 cup (75g) finely chopped bell peppers 1/2 cup (75g) finely chopped bell peppers
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1/2 cup (75g) finely chopped mushrooms 1/2 cup (75g) finely chopped mushrooms
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1/4 cup (40g) finely chopped green onions 1/4 cup (40g) finely chopped green onions
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1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
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Salt, to taste Salt, to taste
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Oil, for deep frying Oil, for deep frying
Nutrition
- Calories (kcal / KJ): 280 kcal / 1172 KJ
- Fat: 12g (Saturated Fat: 1.5g)
- Carbohydrates: 36g (Sugar: 3g)
- Protein: 6g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
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2.Gradually add water and knead the dough until it becomes smooth and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
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3.In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, hoisin sauce, cornstarch, and water to make the dipping sauce. Set aside.
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4.Heat 2 tablespoons of vegetable oil in a wok or frying pan over medium heat. Add minced ginger and garlic, and stir-fry for 1 minute until fragrant.
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5.Add the chopped cabbage, carrots, bell peppers, mushrooms, and green onions to the wok. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
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6.Sprinkle Chinese five-spice powder and salt over the vegetables. Stir-fry for an additional 2 minutes. Remove from heat and let the filling cool.
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7.Divide the dough into small balls and roll each ball into a thin circle.
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8.Cut each circle in half and fold each half into a cone shape, sealing the edges with water.
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9.Fill each cone with a spoonful of the vegetable filling and seal the top edges with water, forming a triangular samosa shape.
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10.Heat oil in a deep pan or fryer to 180°C (350°F). Deep fry the samosas in batches until golden brown and crispy. Drain on paper towels.
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11.Serve the Chinese-style vegetable samosas hot with the prepared dipping sauce.
Treat your ingredients with care...
- Vegetable filling — Ensure the vegetables are finely chopped to ensure even cooking and easy filling of the samosas.
- Chinese five-spice powder — Adjust the amount according to your taste preference. It adds a unique flavor to the filling.
Tips & Tricks
- For a healthier alternative, you can bake the samosas instead of deep frying them. Brush them with oil and bake at 200°C (400°F) for 20-25 minutes until golden brown.
- Experiment with different vegetables in the filling, such as bean sprouts, water chestnuts, or bamboo shoots, to add more texture and flavor.
- Serve the samosas with a side of sweet chili sauce or soy sauce for additional dipping options.
- Make a large batch of samosas and freeze them before frying. They can be stored in the freezer for up to 3 months. Fry them directly from frozen when needed.
- If you prefer a spicier filling, add a dash of chili sauce or chili flakes to the vegetable mixture.
Serving advice
Serve the Chinese-style vegetable samosas as an appetizer or snack. They can also be enjoyed as a main course accompanied by a side of steamed rice or noodles.
Presentation advice
Arrange the samosas on a platter, garnished with fresh cilantro leaves. Serve the dipping sauce in small bowls alongside the samosas for easy dipping.
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