Samoosi yirakot (stuffed vegetable turnovers)

-----------------------------------DOUGH-----------------------------------
      1 c  Fine matzoh meal
      1    Egg; beaten
    1/4 ts Salt
    1/2 c  Cold water, approx.

---------------------------------VEGETABLES---------------------------------
      1 tb Corn oil
      1 md Onion; chopped
      1    garlic clove; chopped
      1    Potato; peeled
           - cut into small pieces
    1/2 c  Cauliflower (chopped)
      1    Carrot; chopped (1/2 C.)
    1/2 c  Green peas, fresh or frozen
    1/2 c  Thin-sliced green beans
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
      1 c  Corn oil, for deep-frying
 
  Mix the meal, egg and salt together, adding just enough water to make a
  moist dough that holds together. Set aside. Heat the oil in a skillet, add
  the onion and garlic, and stir-fry over moderate heat until light brown,
  about 3 min. Set aside. Take the potato and 1/2 C. each of any other 3
  vegetables and blanch in boiling water for 5 minutes. Drain well. Add these
  to the pan with the onion and garlic and stir-fry over moderate heat for 3
  minutes, to mix well. Add salt and pepper. Cool. Take 1 heaping T. of the
  dough and press it out on a flat surface into a 2 1/2 inch square. Put 1 T.
  of the vegetable mixture on the bottom half of the square and fold it over
  into a triangle. Prepare all the samoosi this way. Heat the oil in a wok or
  skillet and brown the turnovers over moderate heat for about 3 minutes.
  Drain on paper towels. Serve warm. Makes about 20 turnovers.