Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Heat a pan with 2 tbsp oil. Add 1 piece chopped onion and sauté until translucent. Add 2 cloves minced garlic and stir until fragrant.
local_fire_departmentMedium heatWatch out
Do not burn the garlic and onions
keep stirring constantly otherwise they will turn bitter
Handle raw pork carefully and wash hands thoroughly after handling to prevent cross-contamination.
Add 500g ground pork to the pan and break it apart with a wooden spoon, cooking until no longer pink.
local_fire_departmentMedium heatWatch out
Break apart large meat clumps thoroughly otherwise the center will remain undercooked.
Add 1 cup carrots and 1 cup potato to the pan, and mix well.
local_fire_departmentMedium heatWatch out
Cut vegetables into uniform small cubes otherwise some pieces will stay hard.
Add 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 pork cube, and about 1 cup of water, then stir to combine.
local_fire_departmentMedium heatWatch out
Crush the pork cube completely otherwise it will leave salty lumps.
Add 1 cup green peas and 1 cup raisins. Season with salt and pepper, and mix until potatoes and carrots are tender and liquid reduces.
local_fire_departmentMedium heatWatch out
Stir frequently during reduction otherwise the filling will burn at the bottom.
Turn off the stove and set the cooked filling aside to cool completely.
Watch out
Do not wrap hot filling into the dough otherwise the dough will melt and tear.
In a large mixing bowl, combine 4 cups flour, 2 tbsp sugar, and 1 tsp salt, then whisk together.
Watch out
Whisk dry ingredients thoroughly so salt and sugar distribute evenly.
Ensure hands are clean before mixing food to prevent food contamination.
Add 1/2 cup cold butter cubes, 1 egg, and 1 tsp vinegar to the flour mixture. Mix with clean hands, then gradually pour in 1/2 cup cold water and knead until a dough ball forms.
Watch out
Add cold water gradually otherwise the dough will become overly sticky and unworkable.
Wrap the dough ball tightly with cling wrap and refrigerate for an hour.
Watch out
Wrap the dough airtight otherwise the surface will dry out and form a hard crust.
Cut a piece of chilled dough, roll it out flat with a rolling pin, place it on the empanada press, add cooled filling, fold and press to seal, then remove excess dough.
Watch out
Press firmly on the handles to seal the edges completely otherwise the empanadas will leak during frying.
Hot oil can splatter and cause severe burns; lower empanadas gently into the oil using a slotted spoon.
Heat oil in a wok. Carefully place shaped empanadas into the hot oil and fry in batches until golden brown and crispy.
local_fire_departmentMedium-high heat, around 155°C to 160°CWatch out
Do not overcrowd the wok otherwise oil temperature will drop and empanadas will become soggy and oily.
Foolproof Pan-Fried Dumplings Method
Classic Hong Kong Style Club Sandwich
Vibrant Green Spring Primavera Risotto
4 Easy Folded Kimbap & Onigirazu Sushi Sandwiches
Garlic Butter Shrimp
Moroccan Style Mussels in Tomato Sauce