Beef Wonton Samosas

"These can also be baked at 400F until golden, instead of dealing with all the mess from frying. I found this recipe on another site. I have not tried it out yet, but I look forward to trying it when I get the time! Cooking time includes chill time."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
2hrs 15mins




  • Bring a medium saucepan of lightly salted water to a boil.
  • Stir in potatoes and peas.
  • Cook until potatoes are tender but still firm, about 15 minutes.
  • Drain, mash together and set aside.
  • In a large saucepan over medium high heat, heat the oil.
  • Brown cumin seeds and bay leaf.
  • Mix in onions and ground beef.
  • Cook until beef is evenly brown and onions are soft, about 5 minutes.
  • Mix in garlic and ginger root.
  • Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom.
  • Stir in the mashed potato mixture.
  • Remove from heat and chill in the refrigerator for 1 hour, or until cool.
  • Heat oil in a large, heavy saucepan over high heat.
  • Mix cilantro and green chile peppers into the potato and beef mixture.
  • Place approximately 1 tablespoon of the mixture onto each wonton wrapper.
  • Fold into triangles, pressing edges together with moistened fingers.
  • In small batches, fry until golden brown, about 3 minutes.
  • Drain on paper towels and serve warm.

Questions & Replies

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  1. Very tasty Samosa recipe. I used a left over potato, mashed chickpeas and cut the recipe back to 6 Samosas. Delish - great spice mixture. Baked in the oven - 400 degrees for 10 minutes each side. I painted the wonton wrapped samosas with olive oil, set them on a bake sheet, when done served them with Denzel's Peaches and Scream sauce - Enjoyed by both of us
  2. I halved the recipe and made for my daughter's boyfriend, who lived in Africa as a child and remembered fondly eating samosas. I wanted to make an African meal for him and chose to make these! I did add green bell pepper and carrots to the mix. I left some without the meat for me. Thank you! He and all of us really enjoyed them!
  3. Very tasty, Certainly a make again! Meat, potato & veggie--it's a meal! Lends itself to any ground meat or meat substitute. Very staight-forward preparation, the biggest challenge is getting the filled wrappers into a uniform eye pleasing shape. I did sustitute ground turkey (didn't have a chilli pepper), opted for peas, and otherwise stuck to the recipe. The first test batch was less than impressive, the wonton wrappers were a dry/crisp and dull, so after asking-used a very light brush of oil and a pinch of salt made them soft and inviting(can also use cooking oil spray). I found the spice level/combination very agreeable but felt it was repetitious(maybe because of the turkey being less powerful than beef) and in need something. I noticed other people use rasins or sultanas so I chopped some for a second test batch--yummy! They added a needed contrast for my liking and the taste was complete. I wanted to give 5 stars but I've never had Samosas before so I can't say how traditional these taste. As far as quantity,I made 12-15 filled wonton wraps and filled a small burrito wrap for neighbor to munch on and still had about 3/4 of the mixture remaining (in the fridge for tommorow) so I'd say #60 individual peices easily. This is a great filling to make ahead or freeze for time saving convenience. Thumbs up!
  4. My first ever samosas and i used Mercy's recipe for the filling -very tasty! I used soy ground 'beef' instead. I also fou7nd frozen samosa pastry in my grocery store- it is even pre-cut. I used that instead of wonton wrappers and baked them in the oven. Easy instructions and authentic tasting results- I will definitely use this recipe again.


Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
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