2 ealarge, peeled and diced Potato, baking 1 c peas, frozen 2 T oil, vegetable 1/2 t cumin seeds 1 eacrushed Bay leaf 2 ealarge chopped onion, white 1 lb ground beef 1 Tminced fresh ginger root 1/2 t black pepper 1 1/2 t salt 1 t cumin 1 t coriander, ground (optional)1 t turmeric powder 1 t curry powder, Indian 1/2 t ground cinnamon 1/2 t Cardamom, ground 2 Tchopped fresh cilantro 2 Tchopped Pepper, serrano (optional)1 q Frying oil 1 pkroom tempurature Wonton Wrappers
Boil potatoes until soft but not mushy. Drain and add frozen peas. Set aside.
Heat vegetable oil. Brown cumin seeds and bay leaf. Mix in onions and hamburger, cooking until onions are soft and hamburger is cooked. Mix in spices except for cilantro and serrano pepper if using. Add potatoes and peas. Taste and adjust seasoning if needed. Cool.
Heat frying oil in large pan over high heat.
Place about 1 Tablespoon mixture in wonton wrappers, wet edges with water and seal well.
Fry carefully until golden brown.
Best eaten warm. Reheat in oven if needed to keep crisp.
Can be frozen if needed.
Fry any leftover wonton wrappers in oil and sprinkle with cinnamon sugar for easy elephant ears.
1 ea egg 3/10 c water 2 c flour, all purpose 1/2 t salt
Beat egg, mix in water. Combine flour and salt, then mix liquids into dry ingredients. Add extra water as needed.
Knead dough until elastic, cut into 2 balls and cover for 10 minutes with damp cloth.
Roll into thin rectangles and use in place of wonton wrappers.