Time needed: 45 minutes.

Makes: 4 – 6 servings

Oil, for frying

1 ½ cup all-purpose flour
Salt to taste
Ground black pepper,
4 to 6  tablespoon atsuete oil
2/3 cup water

½ kilo ground pork
2 teaspoons ginger, grated
3 pieces garlic cloves, minced
2 tablespoons soy sauce
1 tablespoon sugar
2 tablespoons sesame oil
1 teaspoon ground black pepper
1 cup white onion, minced
½ cup chopped green onion
1½ cup kimchi, chopped


  1. Prepare giniling

     In a pot over medium heat, cook the ground pork with ginger, garlic, and onion until nicely browned. Season with salt. Set aside to cool.

  2. Make filling

    In a bowl, combine the pork mixture (including the juices from the meat) with kimchi, spring onions, soy sauce, sugar,  sesame oil, and ground black pepper. Mix until everything is well combined. Set aside.

  3. Make the dough

     In a mixing bowl, combine together flour, salt, ground black pepper, astute, and water. Mix them well. Knead the dough until smooth and rest the dough for about 15 minutes.

  4. Flatten dough

    Place about 1/8 cup of dough onto a chopping board wrapped in plastic. Top with another plastic wrap and flatten. Cut into disks.

  5. Fill and fold

    Place about 2 tablespoons of the kimchi pork filling into the center of the empanada disks.
    Fold up the dough and seal the edges. Repeat for remaining dough and filling.

  6. Fry

    In a large pot/wok with oil over medium-high heat, fry for about 7 – 10 minutes. Drain oil.

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