Empanadas

Growing up, nothing made my heart (or my stomach) happier than the smell of golden, crispy pastries sizzling away in the kitchen. Vietnamese Bánh Gối—deep-fried empanadas filled with savory pork, shrimp, and vegetables—were more than just food. They were comfort, celebration, and a crunchy hug from home. The filling was always steaming hot, so of course I’d burn my mouth every time, because waiting was never an option. Whether packed with veggies or a meaty blend, these fried pockets of joy are the ultimate snack, appetizer, or party food. And today, I’m sharing the exact recipe that brings those nostalgic flavors back—straight from the pan to your plate.

Empanadas Recipe:

Supplies:

• Mixing bowl medium size or tall container

• Chop board

• Spatula

• Scale

• Rolling pin

• measurement cups

• frying saucepan /grill skillet

• Stand mixer/ Electric blender or regular blender machine

Vegetarian Filling:

Ingredients: 

Vegetariant for empanadas:

• 2 package glass noodles (also known as cellophane noodles soaked, chopped)

• 1 small leek chopped

• 1 medium carrot, julienned

• 1 cup cabbage, roughly sliced

• 2 tablespoons soy sauce

• 1 tbsp vegetable oyster sauce

• 1 tbsp cornstarch

• 1 small pack of medium firm tofu

• 1 hand full of wood-ear mushroom

• 1 tsp sugar or mushroom powder

• Cilantro stem

• 1 tsp Mushroom powder

Meat filling for empanadas:

Go wild with what you love, but here’s a classic:

• 200g ground pork

• 100g peeled shrimp, finely chopped

• 1/2 cup glass noodles (soaked, chopped)

• 1/2 cup shredded carrot

• 1/4 cup wood ear mushrooms (rehydrated & chopped)

• 1 small onion, finely diced

• 1 garlic clove, minced

• 1 tsp fish sauce

• 1/2 tsp sugar

• Black pepper to taste

• A little salt so your ancestors approve

Steps for meat empanadas:

1. Sauté onion + garlic. Then toss in pork and shrimp.

2. Add everything else. Cook it until it smells like your childhood is giving you a warm hug.

3. Let it cool. You don't want hot lava burning through your dough.

Steps vegetarian:

1. To prepare the sauce, melt unsalted butter and flour in a saucepan over medium-high heat.

2. Next, add whole milk, salt, green onion, a pinch of thyme, and a pinch of parsley.

3. Bring the mixture to a boil, then decrease the heat.

4. Continue stirring the sauce over low heat until the liquid is reduced by half, resulting in a thicker consistency suitable for filling buns.

5. Refrigerate the sauce until ready to use.

Empanadas Dough Recipe:

Ingredients:

• 250g flour

• 35g lard or butter/ margarine/ shortening

• ½ tsp salt

• 120ml warm water

Steps:

Mix flour + salt in a bowl like you’re making something serious.

1. Add oil and rub in with your fingers. You're not massaging a cat, apply some effort.

2. Slowly pour in warm water while mixing until a dough forms. Knead until smooth.

3. Wrap it up and let it rest for 30 minutes. It’s been through enough.

   Assembly & Frying

1. Roll dough into small circles (about 4-5 inches).

2. Put ~1 tbsp of filling in the center. Don’t overdo it, greedy.

3. Fold and crimp the edges like a proper dumpling artisan.

4. Heat oil in a pan (medium-high). Fry until golden and crispy like your dreams.

vegetarian empanadas

Tips:

1. Oil Temperature is Everything (Yes, You Need a Thermometer)

• Aim for 350–375°F (175–190°C). Too low? Sad, greasy dumplings. Too high? Charcoal surprise.

• No thermometer? Drop a tiny piece of dough in. If it bubbles up immediately and floats, you’re good. If it just sulks and sinks, heat it up, champ.

2. Don’t Crowd the Pan Like It’s a Concert

• Fry in small batches. Crowding cools the oil and your dumplings will soak it up like emotionally neglected sponges.

3. Use Neutral Oil with a High Smoke Point

• Vegetable, canola, or peanut oil.

• Olive oil? For salads, not sizzling fat pockets of flavor.

4. Flip ‘Em Like You Care

• Gently turn your Bánh Gối halfway through frying. Use tongs, not your fingers, unless you want to join the Burn Club.

5. Drain Like a Pro

• Put them on a wire rack over a sheet pan.

• Paper towels are fine, but wire racks prevent sogginess. No one wants a crispy top and a damp, shameful bottom.

6. Rest Before Serving

• Give them 2–3 minutes before biting in unless you're into volcano mouth. You will feel betrayed by physics otherwise.

Bonus Drama Tip:

• Want extra crispiness? Chill your filled empanadas for 10–15 minutes in the fridge before frying. It helps the dough firm up and crisp better. Yes, cold oil + hot oil = magic. Not logic.

Enjoy Pig in the blanket!

see my Beef stir-fry