This month's Crazy Ingredient Challenge was the craziest yet. I love the holidays and I love gingerbread cookies, but when we were asked to pair gingerbread spice with onions, I almost didn't take part in the challenge. I couldn't come up with anything besides cookies to make with gingerbread spice and I knew that I did not want to try adding onions to cookies!
But then a month-before-Christmas holiday miracle happened and I came up with something delicious that I'll be making again before the holidays are upon us. And the gingerbread spice mix works surprisingly well in the recipe too.
My new Samosa Wonton Cups are perfect finger food for a holiday party and they're just as tasty as their more time consuming cousins too! Read on for the recipe!
24 wonton wrappers
1 tablespoon of oil, divided
1/2 cup of onion, finely diced
1/2 cup of carrots, finely diced
3 cloves of garlic, minced
1 teaspoon of fresh ginger, minced
2 teaspoons of gingerbread spice, purchased or homemade
1 teaspoon of turmeric
1 teaspoon cumin
1 teaspoon of mustard seeds
1 1/2 cups of hot mashed potatoes
1/2 cup frozen peas
Salt and pepper to taste
Hot pepper flakes, as much as desired
Chutney, for serving if desired
1. Start by making your wonton cups. Preheat oven to 375 degrees and spray one 12 hole muffin tin with cooking spray. Place two wonton wrappers in each hole so that they form a cup. The wonton wrappers will overlap on the bottom of the muffin tin holes. Spray the tops of the cups again.
2. Bake the wonton cups for 10-12 minutes or until they start to brown and crisp.
3. Next, in a large frying pan at medium heat, sauté the onions and carrots in oil until the veggies soften, about 5-8 minutes.
4. Add the garlic, ginger, and all of the spices. Toss to combine.
5. When the spices are coating the onions and carrots, add in the potatoes and peas as season to taste with salt, pepper, and red pepper flakes if desired.
6. Spoon the samosa filling into the wonton cups. Serve with chutney, if desired, and enjoy!