Potato and Meat Packets (Boulanee)

These fried pastries are quite similar to wontons. There are two types: the most
popular one is stuffed with local chives called gandana; the other with mashed
potato. Both are served at birthdays or other family celebrations with drinks. In
the recipe below, meat used in the filling can be left out and the amount of
mashed potato increased to a total of three cups. Best eaten as soon as made,
though also good cold.
11⁄2 tsp salt
1⁄2 tsp cayenne pepper
(optional)
2 TBS fresh cilantro, chopped
4 green onions (green leaves
only), chopped
1 cup mashed potatoes
vegetable oil
1 pound ground beef
1⁄2 tsp freshly ground black
pepper
1⁄2 tsp ground coriander
1 package square wonton
wrappers
Add 1⁄2 tsp salt, cayenne pepper (if using), cilantro, and green onions to
mashed potatoes and mix well.
Heat 2 tablespoons oil in a skillet over medium heat.
Brown beef with pepper, 1 teaspoon salt, and ground coriander.
Mix ground beef with mashed potatoes. Let cool.
Take a wonton wrapper and place a spoonful of filling in the middle.
Wet edges of the wrapper with a little water. Fold over into a triangle. Cross
over points of triangle and press to seal.
Flatten with your hand.
Heat 1⁄2 inch oil in a skillet and fry boulanee in batches until brown on both
sides, for about 4–5 minutes. Fry only a few at a time. Do not let them
touch one another.
Serve with hot mint tea.