Samosa Sayuran

Ingredients for 1 servings:

• 8 dough sheets (won-ton wrapper dough, approx. 21 x 21 cm), frozen
• 1 liter frying oil, fresh
• 1 m.-sized potato(s)
• ½ onion(s), brown
• 2 garlic cloves, fresh
• 1 small chili pepper(s), green
• 20 g broccoli florets
• 4 g ginger
• 2 tsp curry powder
• 1 tbsp coriander leaves, fresh
• 1 tsp lemon juice
• 1 tbsp sugar
• 2 tsp instant chicken broth
• 1 egg yolk
• n. B. Pepper, black from the mill
• 1 egg white
• 1 tbsp water
• 10 pinches of salt
• 8 tbsp sauce (sweet and sour hot sauce, Thai style No. 3), in my recipes
• 1 banana leaf, approx. 30 x 50 cm, possibly
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Wonton with vegetable filling. A recipe from Flores, Indonesia. Makes 24 pieces.

Thaw the wonton wrappers in their original packaging, wrapped in a clean tea towel. Wash, peel, rinse, and cut the potatoes into pieces. Boil them in salted water until tender and press them through a potato or spaetzle press. Set aside. Peel half an onion and dice them finely. Peel the garlic cloves and press them through a garlic press. Wash the small green chili, cut it open lengthwise, and remove the seeds. Cut it crosswise into thin strips. Discard the stems and seeds. Wash the broccoli, remove the stems, and use only the florets. Place them in boiling salted water for 1 minute, remove them, and rinse them with cold water. Chop them into small pieces in a food processor. Add them to the potatoes. Wash the ginger, peel it, cut it into thin slices, and chop them into pieces. Heat a medium-sized pan, add 3 tablespoons of the frying oil, and heat until hot. Add the onion pieces and fry until they begin to brown. Add the ginger and chili pieces and fry for 1 minute. Add the curry powder and stir-fry for 1 minute over reduced heat. Remove from the heat and add to the potatoes. Add the coriander leaves, lime juice, and instant chicken stock. Mix everything well and season with salt and pepper. To make the glue, whisk the egg white with the water and salt. It is best to use a small brush to spread it on. Remove the appropriate number of sheets from the wonton wrappers and refreeze the rest. Cut the sheets into 7 cm wide strips. To practice, cut a 7 x 21 cm rectangle from a piece of paper and proceed as described in the next section, but you can skip the gluing. A wonton strip can be imagined as a row of three squares with sides measuring 7 cm. The best way to create a samosa pastry shell around the filling is to describe what you have to do in each square. Place a wonton strip horizontally in front of you. Step 1 square: Put 1 teaspoon of the filling on the wonton pastry slightly to the left and below the middle. Now spread the glue on the bottom, then the left, and finally the top edge of the first square. Fold the bottom left corner over the filling to the top right and press the top edge onto the edge below. The former bottom edge is now the right edge of a triangle. Press it down to stick it to the pastry shell strip. Flatten the filling slightly. Brush the top edge with glue. Fold the triangle to the right so that the top edge of the first square is even with the top edge of the second square. Step 2 square: The longest side of the triangle lying on top is now a diagonal in the second square. Brush the two shorter sides of the triangle on top with glue and fold the triangle diagonally down to the right. The left side of the second square now rests on the bottom edge of the wonton strip. Press the edges together to secure. Brush the bottom edge of the second square with glue. Step 3: Fold the bottom left corner of the triangle to the right. The folded edge is the left side of the third square. Brush the top and right edges with glue and fold the rest of the third square to the left over the triangle. Your raw samosa is ready. Repeat this process until all the filling is used up. Heat the oil in a wok to approx. 200°C. Fry the samosa in batches (maximum 3 pieces) until golden brown, remove and drain. Arrange on a banana leaf, garnish and serve warm.