If you love the popular potato based Indian appetizer called “samosas” then you will love these crunchy spiced potato dumplings. Serve them with the tamarind dipping sauce for these delicious dumplings to reach their full potential!
[recipe servings=20 Dumplings time=1 Hour Difficulty=Easy]
[recipe-ingredients]
1.5 Pound White Potatoes Diced
2 Shallots Diced
2 Roasted Poblano Peppers
1 Teaspoon Onion Powder
1 Teaspoon Turmeric
1 Teaspoon Cumin Seeds
1 Teaspoon Chili Powder
1 Teaspoon Madras Curry Powder
1 Teaspoon Salt
2 Tablespoons Grapeseed Oil
20 Dumpling Wrappers Defrosted
¼ Cup Vegetable Oil
Tamarind Sauce:
1 Tablespoon Tamarind Paste
1 Tablespoon Ketchup
1 Teaspoon Maple Syrup
½ Teaspoon Curry Powder
[/recipe-ingredients]
[recipe-directions]
1. Cook the diced potatoes until fork tender. While the potatoes are cooking, roast the poblanos on a gas burner and completely charred. Peel, and dice. Reserve for later. Drain the potatoes and set aside.
2. In a large sauté pan, add the 2 tbsp of oil on medium high heat. Once the oil is super-hot, add the onion powder, chili powder, turmeric, cumin seeds, and curry powder. Let the spices “bloom” which means expand, releasing their optimal aromas. Add the diced shallots, cooked potatoes, and roasted poblanos. Give everything a good mix and using a whisk make a mash until there are no chunks left. Season to taste.
3. To assemble the dumplings, take a wrapper and wet all sides of it. Place a tsp of the potato filling in the middle, and bring both ends together to form a crescent shape. Secure the top by pressing firmly with the tongs of a fork.
4. Add the oil to a large cooking pan and once it starts to bubble, add the dumplings. Fry until golden brown on both sides. Transfer to a plate lined with paper towels. Serve with tamarind sauce.
[/recipe-directions]
[/recipe]
