An easy and delicious vegetarian side dish made of savory vegetarian filling!
4tablespoonsvegetarian oyster sauce
1tablespoonblack rice vinegar
4ozshiitake mushroomsfinely chopped
salt and pepper to taste
1tablespoondistilled white vinegar
3cupsunbleached all-purpose flour
¾cupscold unsalted buttercut into cubes
In a small bowl, add oyster sauce, black rice vinegar, chili sauce and mix, set aside.
In a large pan over medium-low heat, add oil, then saute onions, mushrooms, and carrots for 2 minutes.
Season with salt and continue cooking for 1 minute, stirring continuously.
Add the garlic, potatoes, cabbage, half-cup of water, and cook for 5 minutes on low heat.
Add the sauce mixture, season with salt and pepper to taste, and cook further to combine the flavors, about 2 minutes, set aside to cool completely for 30 minutes.
To Make the Dough:
In a small bowl, beat one egg, water, and vinegar, set aside.
In a large bowl, add flour, salt and mix with a whisk.
Then add the cold butter, mix until it resembles a coarse meal.
Pour the egg mixture into the flour mixture and mix and knead for 10 minutes.
Form the dough into a ball and wrap it in cling wrap, refrigerate for 1 hour.
Using a rolling pin, roll the dough and cut the dough into several pieces using any kind of round cutter with a diameter of 6 inches.
To Assemble the Empanada:
Place 1 empanada dough on a clean surface and place a tablespoon of the filling at the center of the empanada disc.
Seal the empanadas by folding them to form a half-moon shape and press the edges and crimp to seal the edges or use a fork.
Brush the empanadas with the egg wash, then allow to sit for 2 minutes.
Frying the Empanada:
In a deep pot over medium-high heat, add oil about 3 inches deep. Test the oil if it’s hot by dipping a wooden spoon and if it bubbles it’s ready. Then fry the empanadas until golden brown, about 3-5 minutes.
Place the empanadas on a plate lined with a paper towel and repeat the frying process with the rest of the empanadas and serve with your favorite dipping sauce.