Chinese-style Vegetable Samosa

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.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) sesame oil 1 tablespoon (15ml) sesame oil
• 1 tablespoon (15ml) rice vinegar 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15ml) hoisin sauce 1 tablespoon (15ml) hoisin sauce
• 1 tablespoon (15ml) cornstarch 1 tablespoon (15ml) cornstarch
• 1 tablespoon (15ml) water (for cornstarch slurry) 1 tablespoon (15ml) water (for cornstarch slurry)
• 2 tablespoons (30ml) vegetable oil (for stir-frying) 2 tablespoons (30ml) vegetable oil (for stir-frying)
• 1 tablespoon (15g) minced ginger 1 tablespoon (15g) minced ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (150g) finely chopped cabbage 1 cup (150g) finely chopped cabbage
• 1/2 cup (75g) finely chopped carrots 1/2 cup (75g) finely chopped carrots
• 1/2 cup (75g) finely chopped bell peppers 1/2 cup (75g) finely chopped bell peppers
• 1/2 cup (75g) finely chopped mushrooms 1/2 cup (75g) finely chopped mushrooms
• 1/4 cup (40g) finely chopped green onions 1/4 cup (40g) finely chopped green onions
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• Salt, to taste Salt, to taste
• 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

1. 1.
   In a large mixing bowl, combine the all-purpose flour and salt. Add the vegetable oil and mix until the mixture resembles breadcrumbs.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 7.
   Divide the dough into small balls and roll each ball into a thin circle.
8. 8.
   Cut each circle in half and fold each half into a cone shape, sealing the edges with water.
9. 9.
   Fill each cone with a spoonful of the vegetable filling and seal the top edges with water, forming a triangular samosa shape.
10. 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.
11. 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.