Indian Samosas
Whether it’s cheese and potatoes or shrimp and onions–or anything else you can think of–every culture has its version of dumplings. In the States, we’re accustomed to sweet dumplings for dessert, but in other areas of the world, stuffed doughs are often savory. These Indian samosas, for example, consist of whole-wheat dough filled with finely-diced zucchini, potatoes, carrots, onions, and garlic. The vegetables are sauteéd in peanut oil, then seasoned with curry powder, spooned into squares of whole-wheat dough, and sealed shut. Traditionally, they are then deep-fried, but I opted to brush this batch with more peanut oil and bake them for about 20 minutes at 375 degrees.
While you may not be familiar with samosas, you’ve probably sampled ravioli and tortellini from Itay, pierogis from Poland, or gyoza (also called potstickers) from China. Won ton soup, too, often features savory dumplings. In Germany, you’ll find Knödel and Klopse on the Spiesekarte (menu) in many hometown restaurants.
So the next time you find yourself wondering what to serve in stews or alongside main dishes, try inventing your own version of a dumpling! You just might stumble upon the next American classic.
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