How to make Chinese squid empanadas

If you have read my post about Chinese breakfasts, you will see that I mentioned the Chinese empanadas . There are several types of stuffing, various types of dough and 2 cooking methods: fried or boiled/steamed.

The recipe I give you below is using wheat flour dough that they sell already ready to make the empanadillas. You can get it in stores, or Chinese markets in your respective city, and in some large supermarkets. In Madrid you can get it at any Asian store and of course in the Chinatown in Usera.

Ask for those for dumplings, which are round masses. There are also to make wonton, which are square and larger.

These masses can last for months in the freezer, so you do not need to use them all at once.

For this recipe, I decided to make a squid filling. Generally in the restaurants I've been to, the fillings are pork and vegetables, and in some cases shrimp. I wanted to give it a different touch, and the idea came out very well!

Recipe of Chinese dumplings stuffed with squid

Ingredients:

• 300 grams of fresh squid
• 1 piece of ginger
• Chinese sprig
• Cilantro
• 1 carrot
• A handful of merey
• Sodium glutamate (ajinomoto)
• Salt
• Pepper

Clean the calamari and chop them in medium pieces, It does not matter, everything goes to the food processor. Chop the scallions, ginger, coriander, carrot and merey.

Put everything in a food processor and give it a couple of laps nothing more, that the ingredients are stung but do not become puree.

Then simply add oil to a pot or pan, and bring to cooking all the ingredients with a pinch of salt, another pinch of ajinomoto and some freshly ground black pepper.

Let cook for a few minutes. Test the mixture, correct salt if necessary and remove from heat. Allow to cool before assembling the empanadas.

The armed of the Chinese empanadas is easy, with the photos you can guide yourself:

You grab a dough, you put it in your hand,

Wet the edges with water, add a teaspoon of the filling.

And you close it in a half-moon shape by making some folds as you see in the image.

To avoid sticking to each other, powder the empanadas with wheat flour while you are assembling the rest .

Prepare a pan or deep pot with oil, you must have enough to be submerged com completely. Add them little by little and fry them until golden brown.

Take them out and put them on a plate with absorbent paper.

Accompany the Chinese empanadas with soy sauce, or with hoisin sauce (also you get it in Asian markets).

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