Chinese-Style Empanaditas

Name: Chinese-Style Empanaditas
Yield: Makes 10 empanaditas
Cuisine: American
Ingredients: For the dough:; 1 2/3 cups all-purpose flour (about 200 grams); 1 2/3 cups water (400 ml); 1 pinch salt; For the filling:; 9 oz ground beef or pork (about 250 grams); 1 eggplant; 1 onion; 1 green bell pepper; 1 carrot; 1 tomato; 1 zucchini; 1 red bell pepper; Green onions; Soy sauce, teriyaki sauce, Chinese vinegar; Salt, black pepper, cayenne pepper or any hot pepper you have

Luchy Palavecino @LuchyPalavecino

I love these empanaditas—they’re super flavorful and crispy.

Luchy Palavecino @LuchyPalavecino

I love these empanaditas—they’re super flavorful and crispy.

Saved

Ingredients

Makes 10 empanaditas

For the dough:
1 2/3 cupsall-purpose flour (about 200 grams)
1 2/3 cupswater (400 ml)
1 pinchsalt
For the filling:
9 ozground beef or pork (about 250 grams)
1eggplant
1onion
1green bell pepper
1carrot
1tomato
1zucchini
1red bell pepper
Green onions
Soy sauce, teriyaki sauce, Chinese vinegar
Salt, black pepper, cayenne pepper or any hot pepper you have

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Steps

1

For the dough: Mix the water, salt, and flour with a whisk to avoid lumps. Let the dough rest in the refrigerator for 15 minutes.
2

After resting, lightly oil a nonstick skillet and brush it, starting from the edges toward the center. Brush each side 3 times.
3

Cook over high heat until the edges lift, then flip. The dough should stay soft, not crunchy.
4

For the filling: In a wok, add all the vegetables (finely chopped) and the ground meat. Cook until browned. Season with salt, pepper, Chinese vinegar, teriyaki sauce, and soy sauce.
5

The filling should be bold in flavor—slightly spicy, a little sweet, and a bit tangy. Let it cool.
6

To assemble the empanaditas: Brush each pancake-like dough with water. Place a little filling on one end, fold in the sides, and roll up.
7

Fry each roll in plenty of oil, or bake until crispy. Serve with soy sauce.
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