Bulanee Kachalou (Turnovers with ground beef and green pepper)

Ingredients

• 1 potato, about 2/3 pound
• Salt to taste if desired
• ½ cup plus 3 tablespoons corn, peanut or vegetable oil
• ½ cup finely chopped onion
• ¼ pound finely ground beef
• 1 teaspoon finely ground black pepper
• 1 teaspoon garlic powder
• ¼ cup boiling water
• ⅓ cup finely chopped green pepper
• 4 prepared raw egg roll skins, available in Chinese markets and specialty shops
• 1 cup chilled yogurt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    378 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 12 grams protein; 30 milligrams cholesterol; 239 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Put potato in a saucepan and add cold water to cover and salt. Bring to boil and cook until tender, 20 to 30 minutes. Drain.
2. Heat 3 tablespoons oil in a saucepan and add half of the onions. Cook, stirring, until golden brown. Add meat, breaking up lumps with edge of a heavy metal spoon. When meat loses raw look, add salt, pepper and garlic powder. Add the water and cook, stirring, until liquid evaporates, about 5 minutes. Drain thoroughly to remove excess oil.
3. Peel potato and grate on medium-size blade of a grater into a bowl. There should be about 1 1/2 cups. Add remaining chopped onion, green pepper and meat mixture. Blend well.
4. Lay out egg roll skins, one at a time, on flat surface. Rub outer edges with water. Spoon one-quarter of meat mixture onto each skin, shaping in triangle over half the skin. Fold over other half of skin to enclose meat. Press to seal margins.
5. Heat 1/2 cup of oil in a skillet and add filled skins (this may require two or more steps). Cook until golden brown on both sides, about 2 minutes or less. As turnovers are cooked, drain on paper towels. Cut each in half to make two triangles of equal size. Serve with yogurt spooned over.

1 hour