Recipe 2 of 4 Appetizer: Wonton Samosas with Peach Chutney 🍑

Three course meal. One mystery ingredient. Eighty minutes to prepare. This is the appetizer that I prepared for the CEFBEX Culinary Cup Finals 2018, held last October 12, 2018 at SM City Cebu.

I honestly wasn't able to taste all of the dishes that I made because we were only allowed to prepare two sets. One for the judges and one for the public to taste. So I have to recreate almost exactly the same dish at home for these photos. 

Here goes the recipe as requested by the people who publicly tasted it during the competition. It's very simple and super easy to make. Ingredients are available in most supermarkets. 

Greatly appreciate the compliments by the way.
🙏🏼 Salamat kaayo.Thank you.谢谢.Maraming Salamat 🙏🏼

I was thinking of making something quick and easy like crispy wontons with a vegetable dip using eggplant, potatoes and carrots to beat the 80 minute time frame of the competition. But with the mystery ingredient— Jolly Brand Yellow Cling Peach Halves— popping in the middle of your preparation, you’re bound to revise your plan as quickly as possible. First thing came into mind was my daughter’s favorite samosas at a vegetarian resto we recently visited. By tucking in the veggie dip with some peaches inside the wontons instead and adding curry flavor might just work...

Ingredients using Jolly Brand Yellow Cling Peach Halves.

Ingredients:

Filling:

• 1 small onions chopped
• 2 cloves garlic 
• 1 teaspoon olive oil
• 1 teaspoon curry powder
• 1/2 teaspoon cumin (optional)
• 1 piece carrot, peeled and diced
• 1 piece potato, peeled and diced 
• Water just enough to cover the veggies
• Salt and pepper to taste 
• A handful of chopped coriander/cilantro, stems included. 
• 2 halves drained peaches, diced (reserve syrup)
• Wonton wrappers (I used SM Bonus brand)

1. Sauté onions and garlic in olive oil. 

2. Add the curry powder and cumin. Heat the spices a little to bring out the flavors. Careful not to burn them. 

3. Add the carrots and potatoes. Mix well. 


4. Cover with enough water just on the same level as the veggies. 
5. Season with salt and pepper. 

6. Boil and reduce liquid it until it’s dry and the veggies are cooked though. 

7. Turn off heat and add cilantro while hot. 

8. Mash them using a handheld potato masher just enough to break them in a chunky mash.

 

9. Fold in the diced peaches (so it’s still visible when stuffed inside the wonton wrappers)

10. Prepare wontons by separating each sheet in a flat surface. 

11. Place about half a teaspoon of the mashed veggies in the middle of the wrapper and fold them diagonally into triangles. 

12. Moisten edges using water to seal them.

 

13. Fry in hot oil. It browns very quickly so fish them out as soon as it starts to brown around the edges and drain them in paper towel lined dish. 

Peach Chutney: 

• 1 halved drained peach diced
• 1 cup reserved peach syrup
• Coriander/cilantro leaves chopped
• 1 teaspoon fish sauce (patis)
• 1 teaspoon balsamic vinegar

1. Place everything in a saucepan and heat until reduced to a slightly thick syrup. 

2. Add more reserved syrup if too thick. Consistency should be pourable but no too runny. 

Happy Eats!

You can plate it individually by three's.

Or serve it party style. :)

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