Posted By : IamFresh

7 Feb, 2022 5:27 PM

Cooking Time : 41 Minute

Ingredients
 

       To prepare Chinese samosa:

• 26 Samosa pattis
• 400 g Boneless chicken ( boiled and shredded)
• 150 g Hakka noodles (you can use any flavor- veg or nonveg or egg)
• 2 cups cabbage ( shredded)
• ¼ cup carrot (finely chopped)
• 4 tbsp French beans (finely chopped)
• ¼ cup capsicum ( finely chopped)
• 1 cup spring onions greens ( chopped)
• ½ cup spring onions bulbs ( finely sliced)
• 2 tbsp garlic ( finely chopped)
• 1 tbsp ginger ( grated)
• 2 tbsp dark soy sauce
• 1 tbsp oyster mushroom sauce (All-in-one sauce (oyster mushroom sauce))
• 2 tbsp red chili sauce ( ( you may adjust as per your taste))
• salt and pepper to taste
• 3 tbsp sesame oil
• 4 tbsp Maida (all-purpose flour)
• Water to make a paste
• oil to fry the samosa

Instructions

To prepare Chinese samosa filling

• To begin with, first boil the noodles as per packet instructions. keep it aside

• Then, in a wok or round bottom pan, heat sesame oil. Once the oil heats up well, add garlic and ginger, fry until light brown and aromatic, do not burn it.

• After that, Add sliced spring onion bulbs and fry on high heat for 2 minutes

• Then, add finely chopped french beans and sauté on high heat for few minutes until raw smell goes off

• Next, add chopped carrot and shredded cabbage and toss on high heat for few minutes ( No water released from cabbage should remain, so toss well on very high heat taking care that it doesn’t burn)

• Then, add all-in-one  sauce, red chili sauce, dark soy and toss well

• Once the sauces mixes well, add capsicum and toss well for couple of minutes

• Then, add shredded chicken, boiled noodles, salt and pepper, toss well such that everything is mixed well and then take it off the heat.

• Allow the mixture to cool completely.

• Now, add chopped spring onion greens to the chicken noodles mixture and mix well

To fold the Chinese samosa:

• First, make the paste of maida and water

• Then, take one Patti and make a cone of the samosa Patti, fill the mixture in it and wrap the sides to form a triangle.

• Seal the edges well using a flour paste. Do not overfill the cone with the mixture as it may cause the Patti to tear or overflow.

• Repeat the same procedure until all the mixture is used up. At this stage, if you want to freeze them, place the samosas on the tray such that they don't stick to each other and freeze them for few hours. Once frozen take them all and store them ziplock back in a freezer easily upto 2 months.