Leek filled empanada is a well known dish in China although we never have it at home. I remembered first time having it 17 years ago back in Argentina, not in China. I’ve always wanted to make it but was afraid working with dough. Now that I have someone that prepares the dough, I finally made it! Well…. actually I didn’t make it, I made my mom to do the work and I was the technical assistant! 😉
For the dough:
- 3/4 cup water
- 1 cup flour
- 1/2 cup WW flour
- pinch of salt
- 1 tsp yeast
work on a floured surface. Make a disk of 5-6 inches diameter
prepare the filling: chopped chinese leek, shiitake mushrooms, dry shrimp, salt, sugar, drops of sesame oil and 1 beaten egg
add the filling, fold it
heat a pan, add 2-3 tbsp oil and the empanada
cook at medium for 5 min one side, flip it and cook 2-3 min the other side
it was scrumptious!!! I like it so much more than what I had in restaurant! I love the taste of the filling, and making it at home I can have as much filling as I want!!! Hehehe…. I love love love recreate traditional chinese dishes at home, those that people usually only eat in restaurants! It’s much more accomplishment than recreating a stir-fry, don’t you think?
Q1: Is there a traditional dish that you want to make?
Q2: What’s your relationship with your mom?