Burmese Samosas & Creamy Cilantro Lime Dipping Sauce
(Adapted from Publix Grape Magazine Spring 2014)
2 medium russet potatoes, peeled and chopped
1/4 cup canola oil, divided
1 tsp ground cumin
1 tsp mustard seeds
3/4 tsp ground coriander
2 shallots, finely chopped
1 cup chopped baby bella mushrooms
½ cup frozen peas, thawed
1 tsp salt, divided
25 wonton wrappers
1 ½ cups packed cilantro leaves and small stems
Juice of 2 limes
1 cup mayo
1 cup non-fat plain Greek yogurt
1 Tbsp extra virgin olive oil
Vegetable or canola Oil for frying
Place potatoes in small sauce pan and add enough water to cover. Bring to boil over high heat, cover; reduce heat and cook for 8 minutes or until tender. Drain and set aside.
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add cumin, mustard seeds, and coriander. Cook and stir just until seeds pop. Add shallots; cook and stir for 2 minutes. Add mushrooms and cook until softened. Remove from heat and stir in cooked potatoes and peas, along with 1/4 teaspoon salt.
Place a wonton wrapper on work surface. Lightly moisten the edges with water. Place a generous teaspoon of potatoes mixture in center of wonton wrapper. Fold over to create a triangle and press edges to seal and lightly flatten. Repeat with remaining wonton wrappers and potato mixture.
Cover with plastic wrap and allow to stand for 10 minutes.
Heat 1 inch of vegetable or canola oil in a deep-sided large skillet over medium-high heat until it reaches 350 degrees. Add filled wontons, in batches, and cook for approximately 3-4 minutes, turning halfway through, until golden brown. Transfer to a paper-towel lined dish. Keep warm in 250 degree oven while frying remaining samosas. Arrange on platter and serve with Creamy Cilantro Lime Dipping Sauce.
For the Sauce:
In a blender, add mayo, yogurt, extra-virgin olive oil, juice of two limes and 1/4 teaspoon salt and cilantro. Blend until smooth, scraping down sides. Season to taste.