These vegetarian Chinese Potli Samosa Wontons make for a great Indo-Chinese appetizer to serve at parties. They take 45 minutes to come together, are wrapped in the shape of a pouch and taste like a dream when served with a Schezwan sauce.
These Chinese Potli Wonton Samosas are a personal favorite from my mum's collection and I have so many childhood memories of requesting this every time she made Chinese at home. What I love about these potli wontons are that they're really simple to make and look absolutely stunning on the table. I often make this as a party appetizer, but they taste amazing as an indulgent 5 pm snack as well! I assure you, your guests are going to think you labored over these for hours and hours, but in reality these only take 45 minutes from start to finish!
Quick Walk Through: Chinese Potli Samosa Wantons
Top Tips To Make The Best Chinese Potli Samosa Wontons
- This recipe is super adaptable. My recipe includes a recipe for vegetarian lo mein noodle filling, but you can just as easily add chicken, pork or shrimp to it if you prefer non vegetarian wontons.
- I have made the wonton wrappers from scratch, but you can easily replace it with store-bought ones to save time.
Try the OG samosa - The Best Indian Punjabi Samosa
Don't forget to make the Schezwan Sauce if you are trying these out because that combination is absolutely 100% legit!
Chinese Potli Samosa Wontons
- Oil for Frying
For the Wonton Wrappers
- 1 cup All Purpose Flour or Maida
- 2 tablespoons Ghee
- ½ teaspoon Salt
- ⅓ Cup Water - as required
For the Filling
- Noodles 1 cup, cooked
- 1 tablespoon Vegetable Oil
- 4 Cloves Garlic finely chopped
- Carrots ½ cup, sliced
- Mushrooms ½ cup, sliced
- Capsicum ¼ cup, sliced
- ½ teaspoon Sriracha Sauce or any other Chilli Sauce
- Soy Sauce 1 teaspoon
- Honey 1 teaspoon
- Vinegar 1 teaspoon
- Salt to taste
- Combine together flour, oil and salt and use your fingers to make a breadcrumb like crumble mixture. Start adding water little by little and knead together till you get a smooth but supple dough. Cover and let it rest for 15 minutes.
- While the dough is resting, make the noodle filling. Heat oil in a pan and saute garlic for a minute. On high flame add carrots and mushrooms and stir fry for 2 minutes. Add the capsicum and cook for another minute. Whisk together all the sauces and add to the pan, along with noodles and salt. Stir fry on high heat for another minute or two and switch off the flame.
- To make the wontons, divide the dough into 8 parts. Roll out each dough into a circle about 2 ½ inches in diameter. Place a tablespoon or so of the filling in the center, and bring the edges together till they are shaped like a potli bag. Repeat till all the wontons are made.
- Heat oil in a large pan or kadhai, and fry the wontons on medium high heat till golden brown from outside, and cooked inside. If your pan is not large enough, fry the wonton in two batches. Serve hot with some schezwan sauce.
- The oil must be at temperature of 170C - 180C for frying.
- Veggies: You can use your favourite veggies in this recipe. That's the beauty of fried rice. I also love using finely chopped broccoli, cabbage, bok choy in this recipe.
- Protein: Minced chicken, lamb or beef all taste great in this recipe. Just cook them before and add them along with the veggies in the recipe.