This wonton samosas recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Alana. For both the filling and the dip, she uses dairy-free Cultured Coconut Milk (yogurt) from So Delicious.
Alana says, “These wonton samosas are great for large parties and get-togethers.”
For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Southwestern Wonton Samosas
By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and tree nut-free. But use caution when selecting your chili mix as many contain unwanted allergens or additives. I have a homemade taco seasoning that will probably work well in this, if needed.
Wonton wrappers typically contain both gluten and egg. Some egg-free varieties do exist (though they are hard to find!), or you could switch to rice paper wrappers for a gluten-free and egg-free option.
- 1 package square wonton skins
- ½ tub So Delicious Dairy Free Unsweetened Cultured Coconut Milk (Yogurt)
- 1 lb lean ground beef
- 2 cups cooked rice
- 1 cup green pepper, diced
- 1 cup black olives
- ½ envelope dairy-free chili mix
- 1 teaspoon black pepper
- Sunflower oil
- ½ tub So Delicious Dairy Free Unsweetened Cultured Coconut Milk (Yogurt)
- ¼ envelope dairy-free chili mix
- Mix all ingredients together.
- On a square add 1 teaspoon filling. Moisten sides of square with a dab of water and pinch sides to form a triangle.
- These can be fried in 1 inch of sunflower oil or brushed lightly with oil and baked at 350ºF for 15-20min.
- Mix together and scrape into a bowl.