Chinese Potli, it’s a little potli filled with happiness aka hakka noodles. If hakka noodles & samosa had a love child had a love child this would be it! These potlis are so flavorful and would be so perfect as a fusion appetizer. Chinese potli is made with noodles, cabbages, peppers, onions, then wrapped in dough and then deep fried until golden brown and crisp!! I mean who isn’t down for that?!?
These potlis are kinda of therapeutic to make. Grab yourself a glass of wine or drink of choice, put on your favorite show or music and start to pleating them. You won’t even know how fast your time went by! This would be a fun date night activity as well, get your partner involved and spend some QT together.
You can prep the filling in advance. IF you want you can make the potlis a week in advance semi fry them then freeze them. Defrost and refry right before serving. I know these would make a great app for your thanksgiving table this year! Here are some dishes that pairs well with this: Chinese Bhel, Schezwan Paneer Momos, Cheesy Schezwan Pull Apart Bread, Schezwan Vegetable Frankie, Crispy Lotus, Black Pepper Tofu Curry.
If you make them don’t forget to tag me @zheelicious. I can’t wait to see your creations!!
Stay happy, stay hungry!
|Prep time: 20 minutes||Cook time: 15 minutes||Total time: 35 minutes|
- ½ pack noodles, cooked according to packaged directions ( I used chings hakka noodles)
- 3 cups cabbage, thinly sliced
- ½ cup red peppers, thinly sliced
- 1 small onion, thinly sliced
- 1 cup carrots, shredded
- 1 inch ginger, shredded
- 2-3 garlic cloves, shredded
- 2 tbsp chili garlic sauce (sambal oelek)
- 2 tsp dark soy sauce (I used Chings brand)
- ½ tsp chili vinegar
- ½ tsp black pepper
- ½ tsp hakka noodle masala (I used Chings brand)
- 2-3 spring green onions, chopped
- Cilantro, chopped
- Oil to fry in
- 2 cups all purpose flour
- 2 tsp oil
- ⅓ cup water + more of needed
- Salt to taste
- In a bowl add your all purpose flour, salt, and oil. Mix well.
Add water slowly and needed while knead the dough. Once the dough is knead cover it and let it rest. Make the filling in the mean time.
- In a hot wok add 2 tsp oil. Once the oil is hot add onions, pepper, garlic, and ginger.
cook for about 2 minutes until the ginger and garlic are fragrant.
- Add in your carrots and cabbage. Cook for 2-3 minutes. You want the vegetables to have a bite.
- Add in cooked noodles and toss everything together.
- Add in soy sauce, chili sauce, vinegar, black pepper, and hakka noodle masala.
Toss everything together, until everything is incorporated.
- Top the noodle mixture with cilantro & green onions.
- Take a little bit of the dough and roll it out into thin discs, about 3-4 inch diameters.
- Add about 1 tbsp of the filling. Start to pleat the edges together into a potli shape.
Repeat until all the potlis are filled.
- Take an additional dough ball and roll it out. Cut it into thin strips. (this is to put around the potli as a tie)
- Take each strip and brush is with water (if needed) and tie it around the potlis. OR you can use chives or green onions to tie around it once they are done cooking.
- Deep fry the potlis until they are golden brown.
- Serve hot with some sriracha sauce and ENJOY!!!
- I have not tried airfrying them. I honestly don’t think they would get as crispy or if the shape would hold.
- Try the filling and adjust the salt/ spice according to your taste.
- The dough should be like roti dough (not too loose not too hard)
- You can use this filling in wonton wrappers to make it easier if you want.
- you can also buy samosa sheets and make it in there as well.
- I used chings brand for soy sauce, chili vinegar, noodles, and masala.
- If you don’t have hakka noodle masala you can skip it.
- Break the noodles before cooking so it’s easier to fill.
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