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No edit summary |
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* 1/2 c [[Cauliflower]] (chopped) |
* 1/2 c [[Cauliflower]] (chopped) |
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* 1 [[carrot]]; chopped (1/2 C.) |
* 1 [[carrot]]; chopped (1/2 C.) |
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− | * 1/2 c |
+ | * 1/2 c [[green peas]], fresh or frozen |
− | * 1/2 c Thin-sliced green beans |
+ | * 1/2 c Thin-sliced [[green beans]] |
* 1/4 ts [[salt]] |
* 1/4 ts [[salt]] |
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* 1/4 ts Freshly ground [[black pepper]] |
* 1/4 ts Freshly ground [[black pepper]] |
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[[category:oil Recipes]] |
[[category:oil Recipes]] |
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[[category:Chinese noodles Recipes]] |
[[category:Chinese noodles Recipes]] |
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+ | [[category:green bean Recipes]] |
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+ | [[category:garden pea Recipes]] |
Revision as of 10:09, 16 June 2006
Description
Samoosi Yirakot (stuffed vegetable turnovers)
Ingredients
Dough
Vegetables
- 1 tb corn oil
- 1 md Onion; chopped
- 1 garlic clove; chopped
- 1 Potato; peeled - cut into small pieces
- 1/2 c Cauliflower (chopped)
- 1 carrot; chopped (1/2 C.)
- 1/2 c green peas, fresh or frozen
- 1/2 c Thin-sliced green beans
- 1/4 ts salt
- 1/4 ts Freshly ground black pepper
- 1 cup corn oil, for deep-frying
Directions
- Mix the meal, egg and salt together, adding just enough water to make a moist dough that holds together. Set aside. Heat the oil in a skillet, add the Onion and garlic, and stir-fry over moderate heat until light brown, about 3 min. Set aside.
- Take the Potato and 1/2 C. each of any other 3 vegetables and blanch in boiling water for 5 minutes. Drain well. Add these to the pan with the Onion and garlic and stir-fry over moderate heat for 3 minutes, to mix well. Add salt and pepper. Cool.
- Take 1 heaping T. of the dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T. of the vegetable mixture on the bottom half of the square and fold it over into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or skillet and brown the turnovers over moderate heat for about 3 minutes. Drain on paper towels.
- Serve warm. Makes about 20 turnovers