Chinese potli samosas

Instructions

1. For the dough: combine flour, salt and ghee in a bowl. Using your hands, bring it together. Once it starts to resemble a crumble, you can gradually add the water, working it into the flour mixture until it comes together as a dough. Knead the dough for 3-4 minutes on a clean bench. Form it into a ball and let it rest under a damp towel for 30 minutes.
2. For the filling: heat the oil over medium heat in a large saucepan or wok. Add the garlic, ginger and green chilli and saute them until they are fragrant. Add the cabbage, carrots and mushrooms with salt and saute further for 3-5 minutes to cook off the moisture in the vegetables. Add the sugar, white pepper, soy sauce, sriracha and stir fry until it is combined. Transfer the mixture to a baking sheet to cool completely.
3. To assemble: section off the rested dough into 4 portions. Work with one portion at a time keeping the unused portions under the towel so they do not dry out. Roll the dough out into a rough oval shape approximately 20cm x 15cm. Using a knife cut lengthwise in half, and crosswise into thirds to create 6 wrappers the size of a wonton skin.
4. Carefully handle the wrappers. Bring the tip of your index finger and thumb together to create a circle. Place the wrapper on top of the circle and gently create a cavity for your filling. Spoon 1 tsp of filling into the cavity and use your thumb and index finger to pinch and seal the sheet to create a potli shape. Repeat the process until all of the filling and dough has been used. 
5. Heat your frying oil in a large wok to 140-150°C. Fry for 15 minutes or until golden brown. Carefully remove from the oil and place over a sieve or on a plate lined with paper towels. Allow to cool for a few minutes before transferring to your serving plate. Garnish with coriander leaves and serve with sweet chilli sauce.