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–+ servings
Auntie Emilys Kitchen-Chinese Samosas

Chinese Samosas 咖哩角

You can use any ground meats, chick peas, pressed tofu, carrots, corn and peas.
This recipe is very mild in heat. But you can add some chili powder to make it spicier.
Whatever you decide to add, just be sure that the filling is not too wet or else you may get a lot of oil spatter and discolouring.
If you find these difficult to wrap, you can also choose to wrap them like a spring roll. For spring roll wrapping, refer to my Cantonese Spring Roll recipe.
Approximate cost (CAD) $10
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Prep Time 1 hour
Cook Time 30 minutes
Resting TIme 1 hour
Total Time 2 hours 30 minutes
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine Chinese, Hong Kong
Servings 6 Servings
Calories 1485 kcal

Ingredients
  

  • 500 g Ground Beef
  • 500 g Potatoes , diced
  • 3 Medium onions , diced (300g)
  • 1 ½ tbsp Curry Powder
  • 1 tbsp Light soy sauce
  • 1 ½ tsp Salt
  • 1 tsp Sugar
  • 2 tbsp Flour for making glue
  • 2 tbsp Water for making glue
  • 1 pkg Spring roll wrappers (8.5” 20 sheets)
  • 1 tsp Sugar for beef marinade
  • 1 tsp Light soy sauce for beef marinade
  • 1 tsp Cornstarch for beef marinade
  • 3 tbsp Oil for stir-frying filling
  • 600 ml Oil for deep-frying

Instructions
 

  • Marinate beef with 1 tsp sugar, 1 tsp tight soy sauce and 1 tsp cornstarch. Mix well and set aside
    Auntie Emilys Kitchen-Chinese Samosas-Step1
  • Dice potatoes into small pieces (approx. 4mm) and set aside
    Auntie Emilys Kitchen-Chinese Samosas-Step2
  • Dice onions into small pieces (approx. 4mm) and set aside
    Auntie Emilys Kitchen-Chinese Samosas-Step3
  • In a pan or wok, heat to medium high heat. Add 1 tbsp oil, brown the beef and remove from heat. Leave the oil in the pan
  • Add onions and fry until just softens and remove from pan
  • Add 2 tbsp oil to the pan and add potatoes. Fry until cooked
  • Add onions and beef back into the pan and mix
  • Make a well in the pan and add 1 ½ tbsp curry powder, 1 tbsp light soy sauce, 1 ½ tsp salt and 1 tsp sugar in the well, fry the sauces on its own for 10 seconds and mix well with the filling. Turn off heat
    Auntie Emilys Kitchen-Chinese Samosas-Step8
  • Remove the filling from the pan and let cool. Depending on your room temperature, this may take around 1 hour
    Auntie Emilys Kitchen-Chinese Samosas-Step9
  • Make the glue by combining 2 tbsp flour with 2 tbsp water. You can also use a beaten egg
  • Cut the spring roll wrappers into 3 even strips per sheet using kitchen shears or knife. Put the wrappers back in the package or under plastic wrap to prevent drying
  • When the filling has completely cooled you can start wrapping
  • Make a cone at one end of the wrapper, add approx. 18-20g of filling, fold the long end over the filling opening, tuck the end of the wrapper into an edge and seal with the glue mixture or egg
  • Repeat step 12 until all the filling and wrappers have been used
  • You can freeze them at this point if you are eating them at a later date
  • Heat oil to 165˚C or 325˚F. Add Chinese samosas to the oil. Do not overcrowd to prevent oil temperature from dropping too much
    Auntie Emilys Kitchen-Chinese Samosas-Step16
  • Fry until golden colour and remove from oil. Approx 3-5 minutes
  • Rest on cooling rack for 5 minutes
    Auntie Emilys Kitchen-Chinese Samosas-Step18
  • If frying frozen Chinese samosas, do not thaw. Fry at 165˚C or 325˚F for approx. 8 minutes or until golden colour. Then let rest on cooling rack for 5 mintues
  • Serve

Nutrition

Calories: 1485kcalCarbohydrates: 68gProtein: 25gFat: 125gSaturated Fat: 15gTrans Fat: 1gCholesterol: 66mgSodium: 1298mgPotassium: 752mgFiber: 5gSugar: 4gVitamin A: 28IUVitamin C: 21mgCalcium: 82mgIron: 6mg
Keyword Appetizer, Beef, Curry, Deep Fried, Samosa
Tried this recipe?Let us know how it was!