Curried Spinach Samosa
scallions, spring or green onions
soy sauce, tamari
Combine water, oil, and salt in a small saucepan and bring to a boil.
Remove from heat and beat the mixture with a whisk until it has a milky appearance.
Add to flour in a large bowl. Gently knead the dough just until mixed well.
Form into a ball and let sit for 30 minutes (or cover and place in a refrigerator until needed and then bring to room temperature.
For the filling: heat oil in a skillet. Sauté onions and carrots for 1 minute.
Sprinkle with salt and curry powder and add chopped spinach.
Cover and steam over medium heat until spinach wilts and the carrots are tender, about 4 minutes.
Season with tamari.
Dissolve kudzu in ¼ cup water, add to spinach mixture, and cook for about 1 minute, stirring constantly, to thicken and glaze.
Preheat oven to 375℉ (190℃).
Divide the dough in half and roll out until about ⅛ inch thick.
Using a saucer or a small plate as a guide cut the dough into 4 inch circles.
Place 2 Tbs. of filling in the middle of each circle. Fold over and pinch edge shut.
Using a fork, poke a few holes in each samosa.
Delicious hot or cold.