Authentic Burmese Samuza Hin: A Delightful Savory Soup Recipe

Ingredients

  • 1 cup of finely chopped onions
  • 1/2 cup of finely chopped garlic
  • 2 tablespoons of vegetable oil
  • 1 pound of ground lamb
  • 2 teaspoons of curry powder
  • 1 teaspoon of cayenne pepper
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 cup of peas
  • 2 tablespoons of fresh, chopped cilantro
  • 1 package of wonton wrappers
  • 1 beaten egg for egg wash
  • Vegetable oil for frying

Steps and instructions

  1. Heat the 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the chopped onions and garlic and sauté until the onions are translucent and the garlic is fragrant.
  2. Add the ground lamb to the skillet. Cook, breaking up the meat with a spoon, until the lamb is browned and cooked through.
  3. Drain the excess fat from the skillet. Add the curry powder, cayenne pepper, salt, and black pepper to the meat and stir well to combine.
  4. Add the peas to the skillet and cook for an additional 2 minutes, until the peas are heated through.
  5. Remove the skillet from heat and stir in the chopped cilantro. Allow the mixture to cool.
  6. While the mixture is cooling, prepare a small bowl with the beaten egg for the egg wash.
  7. Place a wonton wrapper on a clean surface. Spoon about a tablespoon of the lamb mixture onto the center of the wrapper. Fold the wrapper diagonally to form a triangle, making sure to enclose the filling completely. Use the egg wash to seal the edges of the wrapper. Repeat this process with the remaining wrappers and lamb mixture.
  8. Heat a large pot of vegetable oil (enough to cover the samuza hin) over medium-high heat.
  9. Carefully lower the samuza hin into the hot oil and fry until golden brown, about 2-3 minutes per side. Use a slotted spoon to transfer the samuza hin to a paper towel-lined plate to drain.
  10. Allow the samuza hin to cool slightly before serving.

Tools for making

  • Skillet - A large skillet is needed to sauté the onions, garlic, and cook the ground lamb.
  • Spoon - A spoon will be used to break up the ground lamb while cooking.
  • Bowl - A small bowl is needed to hold the beaten egg for the egg wash.
  • Clean Surface - A clean surface, such as a cutting board or countertop, is needed to assemble the samuza hin.
  • Slotted Spoon - A slotted spoon is used to transfer the fried samuza hin to a paper towel-lined plate.
  • Large Pot - A large pot is needed to heat the vegetable oil for frying the samuza hin.
  • Paper Towels - Paper towels are used to drain the fried samuza hin and remove excess oil.

Recipe variations

  • Use ground beef or ground chicken instead of ground lamb for a different flavor.
  • Replace the wonton wrappers with phyllo dough for a flakier crust.
  • Add diced potatoes to the filling for extra texture and flavor.
  • Make a vegetarian version by using a combination of vegetables like carrots, cabbage, and mushrooms instead of meat.
  • Add a teaspoon of garam masala to the filling for a more aromatic and spiced taste.
  • Try baking the samuza hin instead of frying for a healthier option.
  • Add some grated cheese, such as cheddar or feta, to the filling for a cheesy twist.
  • Experiment with different spices and herbs like turmeric, coriander, or mint to customize the flavor profile.
  • Make a gluten-free version by using rice paper wrappers or gluten-free dough instead of wonton wrappers.
  • Serve the samuza hin with various dipping sauces like mint chutney, tamarind sauce, or yogurt sauce for added flavor.

Recipe overview

Welcome to our recipe page for Samuza Hin, a delicious and flavorful Burmese dish! Samuza Hin is a type of savory, deep-fried pastry packed with a spicy lamb and pea filling. This particular recipe takes you through the process of making your own Samuza Hin at home. Expect to create a beautiful blend of flavors using ground lamb, curry powder, cayenne pepper, and fresh peas. The process is simple yet rewarding, involving the preparation of a mouthwatering filling, wrapping it in wonton wrappers, and then frying to golden perfection. Enjoy this fun cooking experience and the wonderful aromatic result that is guaranteed to impress your friends and family!

TimeApprox. 1 hr
ServingsThis recipe makes approximately 30 servings.
CaloriesApprox. 200

Common questions

  1. Can I use a different type of meat instead of lamb?
    Yes, you can substitute ground lamb with ground beef, chicken, or turkey.
  2. Can I make the filling in advance?
    Absolutely! You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours before assembling and frying the samuza hin.
  3. Can I freeze the samuza hin?
    Yes, you can freeze the uncooked samuza hin for later use. After assembling the samuza hin, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer-safe container or bag. They can be stored in the freezer for up to 3 months. When ready to fry, simply thaw them in the refrigerator and follow the frying instructions in the recipe.
  4. Can I bake the samuza hin instead of frying?
    While traditionally samuza hin is deep-fried, you can bake them as a healthier alternative. Preheat your oven to 375°F (190°C). Place the assembled samuza hin on a baking sheet lined with parchment paper. Brush them with oil or melted butter to help them brown and crisp up. Bake for about 15-20 minutes, or until golden and crispy.
  5. Can I make samuza hin without using wonton wrappers?
    If you prefer not to use wonton wrappers, you can try using phyllo pastry or puff pastry instead. Keep in mind that the texture and taste may differ slightly from the traditional samuza hin.
  6. What can I serve with samuza hin?
    Samuza hin is often served with a dipping sauce, such as a tangy tamarind chutney or a spicy cilantro mint chutney. They also pair well with a fresh salad or pickled vegetables.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for mixing the ingredients together.
  • Skillet - A large skillet for sautéing the onions, garlic, and cooking the lamb.
  • Spoons - Utensils for stirring and breaking up the ground lamb.
  • Small Bowl - A small bowl for holding the beaten egg wash.
  • Clean Surface - A clean surface for assembling the samuza hin.
  • Slotted Spoon - A slotted spoon for transferring the samuza hin from the hot oil to a plate.
  • Large Pot - A large pot for frying the samuza hin in hot oil.
  • Paper Towels - Paper towels for draining the fried samuza hin.

Origin stories

Samuza Hin hails from the vibrant country of Myanmar, where it is a popular street food. This crispy, deep-fried snack, essentially the Burmese version of a samosa, holds an interesting place in Burmese culture and tradition. It's customary to make a large batch of Samuza Hin during the Burmese New Year, Thingyan, which is a celebration marked by water fights and feasts. The filling and shape may vary, with some filled with lentils and some with meat, but the act of folding them into a triangular shape is considered a tradition in itself. A little labor-intensive, but a labor of love, enjoyed and shared with family and friends.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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