Movie and a Nom: Slumdog and Samosas

Hey Hey! I'm starting a new segment on my blog called Movie and a Nom. Yeah it's pretty much what it sounds like, I'll watch a movie and make a nom to go along with it. First up is Slumdog Millionaire and my lazy Samosas.

I love Indian food and always order samosas when I eat out. So I thought I'd try making them at home! Unfortunately, while I may make an awesome pie crust I kinda stink at making other pastry doughs and breads. One time I tried empanadas and it was not pretty. So to make it easier on myself I used frozen puff pastry sheets instead.

I thought they turned out great! Like a savory, spicy turnover. Mmmm. The pastry was buttery and flaky and the filling of potatoes, peas and spices was exactly like in restaurants.

As for the movie, I thought it was good but not great. I feel like I've been hearing for so long now about how awesome and wonderful the movie is that it was kind of a let down for myself. I can't quite put my finger on why I didn't think it was a great as everyone said but let's just say it didn't change my life. While I don't think I'll watch this movie again, I will definitely be making these samosas many many times.

Here's the recipe if you'd like to make them yourself:

Lazy Samosas
adapted from epicurious.com

1 package frozen Puff Pastry, defrosted
2 medium potatoes (about 1 pound), peeled
1/2 bunch green onions (white and green parts), chopped
1 fresh green chiles, such as jalapeños, seeded and minced (optional)
1/2 cup fresh cilantro, chopped
1 teaspoon ground cumin
1/4 teaspoon chile powder
1/2 teaspoon salt
1/2 cup frozen peas, defrosted (more if you really like peas, which I do!)

Boil potatoes in salted water until tender, about 20 minutes. Drain and cool, then finely dice. Mix potatoes with rest of ingredients (except the puff pastry silly) and mash lightly to help bind together. Take one sheet of puff pastry and place on floured surface. Pinch together seams on both sides and then roll out a little bit, to about 12 inch x 12 inch square. With a pizza cutter cut pastry into quarters. Put about 1/2 cup of filling on each quarter and brush sides with a little egg wash. Bring the corners of each square together in the middle and pinch the edges together to seal in the filling. Place on a cookie sheet lined with parchment paper. Repeat with other sheet of puff pastry. Brush samosas with egg wash and bake at 400 degrees for about 15 minutes, or untle samosas are golden brown.

And now I'll leave you with a few more photos of golden deliciousness.

Make Your Own Take Out!

Pot stickers are one of my favorite things to order at Chinese restaurants, and I'm sure most of you will agree with me! My mom actually used to make them when I was growing up so when my friend Laura returned from Japan and brought me a little gyoza maker I knew I had to give it a try. So this Saturday when Laura and I had nothing else to do we swung by the Chinese market (and the regular market when I realized I had forgotten green onions) and spent the afternoon folding gyoza. It was a lot of fun! And delicious! I might never have to order take out again! And many thanks to Laura for taking the photos of me in action.

Here's what you'll need if you want to make them too! Napa cabbage, carrots, ground pork, green onions, garlic, fresh ginger, soy sauce, sesame oil, salt and gyoza wrappers.

Chop the cabbage into small pieces and add to a large mixing bowl with the ground pork. Grate in the carrots. Chop the green onions into small pieces and add those along with the minced ginger and garlic. Add 1/2 tablespoon salt, 1 1/2 tablespoons soy sauce and 1 tablespoon sesame oil. Now it's time to get a little messy! The best way to mix all the ingredients is with your hands, so dig in!

Here's the little gadget Laura bought me, isn't it cute! Place a gyoza wrapper inside and put 1 tablespoon of the filling in the middle. Dab your finger in water and wet the outside of the wrapper. Fold and press tightly.

Voila! Perfect little dumpling!

If you can't pop down to the 99 yen store to get your own gyoza gadget, no problem! Just place 1 tablespoon of filling in the middle of the wrapper, wet the outside, and fold, sealing the edges tightly. Make sure you press all the way around! To add a little flare crimp the edges, about 4 crimps looks perfect.

Cover your gyoza with a damp towel to keep them from drying out. Aww, lookit all the cute little dumplings!

You have 2 options for cooking your gyoza. To boil bring a large pot of water up to a boil. Add a little salt and dump in your gyoza, do batches of about 15 at a time depending on the size of your pot so they don't crowd each other. The gyoza are ready when they float to the top and wrappers become transparent, about 5-7 minutes. To pan fry add 2 tablespoons oil to a pan bring to medium heat. Add the gyoza and fry until they are golden brown. Add 1/3 cup of water to the pan and cover. The gyoza are ready when the water has all evaporated, about 7-10 minutes

Mmmmmm, golden brown and delicious! For the sauce to dip combine 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil and 2 chopped green onions. These are also great with a dab of siracha (a verrrry small dab!)

Simple boiled gyoza, just like mom used to make! These dumplings also freeze great. Spread uncooked gyoza on a cookie sheet and pop into the freezer. Once they are frozen you can transfer to a ziploc bag (this way keeps them from sticking together.)

Pork Dumplings (Gyoza)
Adapted from Ming Tsai's Pork Pot Stickers

1 pound ground pork
1/4 napa cabbage, chopped into small pieces
2 carrots, grated
2-3 green onions, chopped into small pieces
2-3 cloves garlic, minced
small nub of ginger, minced about 1/2 tablespoon
1 1/2 tablespoons soy sauce
1 tablespoon sesame oil
1/2 tablespoon salt

1 package gyoza wrappers

Mix together all ingredients together for the filling. (Use your hands, it's fun!) Make gyoza by putting 1 tablespoon filling in the center of a gyoza wrapper. Wet the outside of the wrapper and fold. Pinch around the outside to seal tightly. Crimp edges for decoration.

To cook gyoza by boiling: Bring large pot of water to boil. Salt the water and add gyoza in batches. Cook until gyoza float to the top and the wrapper becomes translucent, about 5-7 minutes.

To cook gyoza by pan frying: Add 2 tablespoons oil to a pan and put over medium heat. Add gyoza and cook until golden brown. Add 1/3 cup water to pan and cover. Cook until water is evaporated, about 7-10 minutes.

For sauce: Mix together 1/4 cup soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil and 2 chopped scallions