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Chinese Samosa

Name: Chinese Samosa
Prep time: 1320 s
Cook time: 2400 s
Total time: 3720 s
Yield: 20
Ingredients: 125 grams Noodles chinese chow mein; 1/2 cup Beans snap green cooked boiled drained with salt; 1/2 cup Carrots raw; 1 cup Peppers sweet green raw; 1 cup Cabbage raw; 2 tablespoons Onions young green tops only; 10 grams Garlic raw; 10 grams Ginger root raw; 1 teaspoon Peppers hot chili green raw; 1 tablespoon Sauce peppers hot chili mature red canned; 1 tablespoon Soy sauce made from soy and wheat (shoyu); 1/2 tablespoon Soy sauce made from soy (tamari); 1 teaspoon Vinegar distilled; 1 teaspoon Salt table; 1 tablespoon Oil olive salad or cooking; 30 Units Phyllo dough; 1/3 cup Wheat flour white all-purpose unenriched; 100 grams Beverages water tap well; 200 grams Oil canola

62'

Let's cook

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Not included in this recipe

Treenut

Peanuts

Fish

Egg

Crustaceans

Treenut-Free

Peanuts-Free

Fish-free

Ingredients

Servings

- 20 Portions +

Noodles, chinese, chow mein

125 grams Noodles, chinese, chow mein

Beans, snap, green, cooked, boiled, drained, with salt

1/2 cup Beans, snap, green, cooked, boiled, drained, with salt

Carrots, raw

1/2 cup Carrots, raw

Peppers, sweet, green, raw

1 cup Peppers, sweet, green, raw

Cabbage, raw

1 cup Cabbage, raw

Onions, young green, tops only

2 tablespoons Onions, young green, tops only

Garlic, raw

10 grams Garlic, raw

Ginger root, raw

10 grams Ginger root, raw

Peppers, hot chili, green, raw

1 teaspoon Peppers, hot chili, green, raw

Sauce, peppers, hot, chili, mature red, canned

1 tablespoon Sauce, peppers, hot, chili, mature red, canned

Soy sauce made from soy and wheat (shoyu)

1 tablespoon Soy sauce made from soy and wheat (shoyu)

Soy sauce made from soy (tamari)

1/2 tablespoon Soy sauce made from soy (tamari)

Vinegar, distilled

1 teaspoon Vinegar, distilled

Salt, table

1 teaspoon Salt, table

Oil, olive, salad or cooking

1 tablespoon Oil, olive, salad or cooking

Phyllo dough

30 Units Phyllo dough

Wheat flour, white, all-purpose, unenriched

1/3 cup Wheat flour, white, all-purpose, unenriched

Beverages, water, tap, well

100 grams Beverages, water, tap, well

Oil, canola

200 grams Oil, canola

Chinese Samosa

Nutri value

Go to instructions

Instructions

5 Steps

62'

Total

22'

Preparation

40'

Cooking

Waiting

Step by step

1 of 5

15'

Step 1

Make stuffing
Boil noodles according to the package instruction. Drain the water and keep it aside.
Heat oil in wok or pan; add ginger, garlic, and green chilies. Saute for few seconds.
Now add green beans, carrots, cabbage, and bell pepper. Saute for 2 to 3 minutes on high flame
Now reduce the flame and add soy sauce, chili sauce, schezwan sauce, vinegar, and salt. Mix everything well
Add boiled noodles and spring onion. Mix everything and cook it for about a minute on high flame, stirring occasionally.
Now switch off the flame and let the noodles mixture cool down.

Check

2 of 5

Step 2

Make slurry
Take all-purpose flour and water in a bowl, mix well to make a lump-free slurry. Use the slurry for sealing the samosas.

Check

3 of 5

20'

Step 3

Making samosa
Take a samosa sheet, pick the side of the corner, make the first fold, apply some paste on the other side of the edge, then fold to make a triangle
Now hold the triangle and fill the pocket with a sufficient amount of stuffing, make sure to fill properly to avoid any air pockets.
Lightly pull from one side and fold to make triangles, once you reach towards the end, apply slurry and fold it tightly, ensure it’s not loosely sealed, or else the filling may come out while frying.
Seal the open corners if any, by Appling in the slurry.
Repeat the same procedure till all the mixture is used up.
Keep the folded Samosas covered with a damp cloth.
Be sure to keep a stack of patties covered with plastic wrap or a damp towel while you work. They will become dry and brittle if exposed to air for too long.

Check

4 of 5

10'

Step 4

Frying the samosa
Set oil for frying, deep fry the shaped Patti samosa in hot oil in batches on medium to low heat until crisp and golden brown.
Take out the fried Chinese samosa on a plate lined with a paper towel.
Fry all the samosas the same way.
Your Chinese samosa is ready. Serve it with schezwan sauce or tomato ketchup.

Check

5 of 5

15'

Step 5

Samosa in air-fryer
Preheat the air-fryer at @350 degrees F.
Brush samosa from both sides with oil.
Once the air fryer is preheated, take out the basket, arrange the samosa 5 to 6 at a time, and air fry at 350 F /180 C for 20 mins until the samosas are evenly golden brown, flipping sides in between.
Take it out and serve it hot with your choice of dipping sauce.

Check

Adjust Spice Levels

Feel free to adjust the amount of chili sauce and green chili to suit your spice preference.