Samosas are tasty Indian finger foods. Even after you master how to skilfully blend and mash your food ingredients with the appropriate amount of spices, wrapping samosas pose a separate preparation hurdle if you have no experience. Similar to Chinese dumplings, samosas are wrapped in wonton paper. The paper is thick and heavy enough to hold an ample amount of filling, yet light enough to create a delicate deep-fried coating. Wonton wrappings are available in both rice flour and gluten-free alternatives.
- Skill level:
- Moderately Easy
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Things you need
- Running water
- Wonton paper
- Sharp knife
- Cutting board
- Egg yolks or whites
- Brush (optional)
Wash your hands thoroughly with soap and water to prevent the spread of bacteria. The entire process is done by hand.
Lay the wonton paper lengthwise across your cutting board. Cut it in the middle to form two rectangles. Work with one rectangle at a time. You are going to turn the rectangles into food-filled triangles.
Brush egg yolks or whites onto the left edges of the rectangle you are going to fill immediately. If you do not have a brush, use your fingers or spoon the yolks or whites onto the edges of the wonton sheet. Spread out the whites with the back of the spoon.
Fold up the bottom left hand corner of the wonton rectangle. Lightly, press down the moistened corners.
Fold down the upper left corner to cover over the left bottom corner fold. Press down lightly to seal the edges.
Lift up the half-folded wonton rectangle and hold it in your least dominant hand. Use your dominant hand to open up the fold between the two corners you created in Steps 4 and 5. The corners open up to a dixie cup-like structure for easy food stuffing.
Spoon your food filling into the opening. Push the food in so that it is not oozing out over the edges of the pocket.
Fold the remaining wrap downward over the food-filled pocket. The fold follows the triangular shape of the pocket. After you wrap, press down the edges around the food to form it into place.
Continue to fold remaining wonton wrap over the pocket several times until it is all completely wrapped over.
Dip your fingertips in egg yolk or whites to moisten any remaining edges. Fold them under to tuck out of view.
Tips and warnings
- Egg whites provide moisture to necessitate folding.
- Do not allow the egg whites to dry up on the wonton paper before you are ready to begin folding.
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