![]() (If you add too much filling, the wrapper will break.) Dip a finger in water and run alongside the edges of the wrapper, then fold and seal with tines of a fork. If you'd like to go the pot sticker route, fill each wrapper with about 1 teaspoon of meat. But if you really want to up your game, I highly recommend adding a splash of red wine vinegar, some finely chopped capers and green olives, and a good squeeze yellow mustard. The main idea is there: ground beef flavored with sautéed onion, garlic, oregano, tomato, and pickled jalapeños. The filling is loosely adapted from my grandma’s top-secret recipe. So, our associate food editor (and pastry queen) Makinze Gore developed an amazingly easy and flaky homemade dough. (She liked a thin pastry and found stretching and rolling the dough to her desired thickness too difficult.)ĭuring the development of this dish, I figured that if you’re searching for an empanada recipe, you’re mostly not looking to fry them in pot sticker wrappers. While Mexican empanadas are usually made with masa, my grandma-a woman who grew up in Culiacán, a city in northwestern Mexico-made hers with pot sticker wrappers. But the empanadas I grew up eating aren’t traditional by any particular cuisine’s standards. Many different cultures have put their own spin on these stuffed pastries. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |