Venezuelan Springy Empanadas with Chinese Twist
A fusion dish combining the springiness of Venezuelan empanadas with the bold flavors of Chinese cuisine.
Ingredients
- ●1 piece (about 1/2 cup) kneaded doughhomemade or store-bought
- ●1 package (about 1/2 cup) springy venezuelan doughfor added texture
- ●1 cup mixed vegetablessuch as cabbage, carrots, and bean sprouts
- ●2 tbsp soy saucefor marinade and stir-fry
- ●1 tbsp oyster sauceoptional
- ●1/4 cup scallionschopped for garnish
- ●1 tsp sesame oilfor pan-frying
- ●to taste saltfor seasoning
- ●1 tsp sugarfor balance of flavors
Instructions
- 1
Preheat a non-stick pan or wok over medium-high heat.
- 2
Cut the kneaded dough into small pieces and set aside.
- 3
Add 1 tablespoon of sesame oil to the pan and stir-fry the mixed vegetables until they're tender.
- 4
Add the soy sauce and oyster sauce (if using) to the pan and stir-fry for another minute.
- 5
Divide the springy venezuelan dough into small balls and flatten each ball into a thin circle.
- 6
Place a tablespoon of the stir-fried vegetables onto the center of each dough circle.
- 7
Fold the dough in half to form a half-moon shape and press the edges together to seal the empanada.
- 8
Repeat with the remaining dough and filling.
- 9
Pan-fry the empanadas until they're golden brown on both sides.
- 10
Serve hot with a sprinkle of scallions and a drizzle of soy sauce (optional).