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1
Put the potatoes in a medium saucepan, cover with cold water and bring to a boil.
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2
Simmer over moderate heat until tender, about 25 minutes.
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3
Drain and let cool slightly.
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4
Peel the potatoes and cut them into 1/2-inch dice.
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5
Melt the butter in a small saucepan.
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6
Skim off the foam, then slowly pour the clear melted butter into a large nonstick skillet set over moderately high heat, stopping when you reach the milky residue.
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7
Add the mustard seeds and cook until they begin to pop, about 30 seconds.
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8
Add the onion, ginger, garlic and coriander and cook over moderate heat until the onion is softened, about 5 minutes.
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9
Add the chile, ground dried mango, garam masala and potatoes and cook for 5 minutes, stirring and mashing gently.
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10
Remove the skillet from the heat, stir in the cilantro and season with salt and pepper.
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11
Line a baking sheet with wax paper and dust it lightly with cornstarch.
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12
Working with 3 gyoza wrappers at a time and keeping the rest covered with plastic wrap, brush the edges with water.
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13
Spoon 2 teaspoons of the potato filling into the center of each wrapper.
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14
Fold the wrappers in half over the filling, pressing out any air bubbles and sealing the edges.
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15
Gently press the samosas so they stand upright with the seam on top, then transfer them to the prepared baking sheet.
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16
Repeat with the remaining wrappers and filling.
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17
Heat 1 tablespoon of the oil in a large nonstick skillet.
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18
Add half of the samosas and cook over moderately high heat until sizzling and slightly browned.
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19
Add 1/4 cup of water, cover and steam until the wrappers are tender, about 2 minutes.
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20
Uncover and cook until the water is evaporated and the samosas are golden on the bottom, about 1 1/2 minutes longer.
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21
Transfer to a plate and repeat with the remaining oil, samosas and water.
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22
Serve with the tamarind sauce.
