Crispy samosa or wonton wrappers (vegan friendly)
(This recipe is part of my Vegetarian Series. See here for more!)
These wrappers really aren’t as difficult as you might imagine, and people seem really impressed when you can whip up your own crispy wontons. They are a tiny bit time-consuming, but you can make them in bulk and freeze those which you don’t use for another day.
PREP TIME: 15 minutes, plus half an hour for the dough to rest
DIFFICULTY: moderate MAKES: 6 samosa wrappers or 12 wonton wrappers
- 125g (1 cup) of plain flour
- 3 tbsp vegetable ghee or oil
- a pinch of salt
- 150ml cool water
- extra flour for dusting
- a filling of your choice
- Sift your flour and salt into a large bowl.
- Create a well in the centre of the flour, and add in your vegetable ghee. Rub the flour into the ghee until you have produced a very dry dough that will clump when you press it together.
- Very slowly add in your water to this mix, ensuring that all water is incorporated before adding more. If necessary, keep adding water until you have a firm dough that is pliable but not at all damp.
- Translucent, thinly rolled dough.
- Dust your clean work surface with flour and knead the dough vigorously, for 3 minutes. Allow the dough to rest for about quarter of an hour (your arms will need a rest after all that kneading).
- Slice your dough into four even parts, as it is easier to roll out small amounts of dough.
- Roll your dough as thinly as you can, dusting with extra flour occasionally if it begins to stick to the work surface or rolling pin. You should end with squares of dough no thicker than one millimetre thick – if you hold it upto the light, it should be slightly transparent. Remember to keep dusting with flour, as this dough wants to be nice and dry.
- If you are making wontons, cut your dough into squares of eight centimetres (three inches). If you are making samosas, cut your dough into rectangles of approximately eight by sixteen centimetres (three inches by six inches).
- Your wrappers can now be stacked and frozen at this point, but if you’re planning to use them right away, take your filling and add a heaped teaspoon to the centre of each wrapper. This won’t look like much filling, but if you overfill them, they will be difficult to close up and might break during cooking.
Folding and finishing your wonton:
For a wonton, simply fold over to create a rectangle, and seal together using a dab of water on the seems. These wontons can now be fried, steamed, or added to soups.
Folding your samosa:
For a samosa, fold one side over the filling (fig 1). Roll the filled pocket backwards to lay on the remaining bit of the strip (fig 2) so that you are left with a triangular pocket, with a pointy flap. Trim the point flap to neaten it up a little (fig 3). Fold this flap over and seal shut with a dab of water on the seams.
The samosa can now be brushed with oil and baked, or deep fried.