Northeastern Chinese Style Samusa

Ingredients

In this Northeastern Chinese adaptation of Samusa, we incorporate Chinese spices and flavors to give the dish a unique twist. The filling includes traditional Chinese ingredients such as ginger, garlic, and soy sauce, which add depth and complexity to the taste. Additionally, the dumplings are fried to achieve a crispy texture, which is a departure from the traditional Burmese method of baking or steaming. We alse have the original recipe for Samusa, so you can check it out.

• 1 pack of dumpling wrappers (round or square) 1 pack of dumpling wrappers (round or square)
• 200g (7oz) minced pork 200g (7oz) minced pork
• 1 cup shredded cabbage 1 cup shredded cabbage
• 1/2 cup grated carrots 1/2 cup grated carrots
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the minced pork, shredded cabbage, grated carrots, minced garlic, grated ginger, soy sauce, chili flakes, and a pinch of salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a dumpling wrapper and place a spoonful of the filling in the center. Moisten the edges of the wrapper with water and fold it in half, sealing the edges tightly. You can create pleats along the edges for a decorative touch, if desired. Repeat this process until all the filling is used.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat. Once the oil is hot, carefully add the dumplings in batches, making sure not to overcrowd the pan. Fry the dumplings until they turn golden brown and crispy, approximately 3-4 minutes per side.
4. 4.
   Remove the dumplings from the pan and place them on a paper towel-lined plate to drain excess oil.
5. 5.
   Serve the Northeastern Chinese Style Samusa hot with your favorite dipping sauce, such as soy sauce or chili oil.

Treat your ingredients with care...

• Dumpling wrappers — Ensure the wrappers are kept covered with a damp cloth to prevent them from drying out while assembling the dumplings.
• Minced pork — Use lean minced pork for a healthier option, or substitute with minced chicken or beef if desired.
• Soy sauce — Opt for low-sodium soy sauce if you prefer to reduce the overall salt content of the dish.
• Chili flakes — Adjust the amount of chili flakes according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as peanut oil or vegetable oil, for frying the dumplings.

Tips & Tricks

• To achieve a crispy texture, make sure the oil is hot enough before frying the dumplings.
• If you prefer a vegetarian version, substitute the minced pork with tofu or mushrooms.
• Serve the dumplings with a side of tangy vinegar or a spicy dipping sauce for an extra burst of flavor.
• Freeze any leftover uncooked dumplings on a baking sheet, then transfer them to a freezer bag for future use.
• Experiment with different fillings by adding ingredients like shrimp, water chestnuts, or spring onions for added texture and flavor.

Serving advice

Serve the Northeastern Chinese Style Samusa as an appetizer or as a main course accompanied by steamed rice or noodles. Garnish with chopped spring onions or cilantro for a fresh and vibrant touch.

Presentation advice

Arrange the fried dumplings on a platter, ensuring they are evenly spaced and the pleated edges are visible. Serve with a small bowl of dipping sauce in the center for an inviting presentation.