AuthorBiteSized
DifficultyBeginner

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Yields1 Serving
Total Time45 mins

Dough





Filling










Prepare giniling
1

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.

Make filling
2

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.

Make the dough
3

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.

Flatten dough
4

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

Fill and fold
5

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.

Fry
6

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

Ingredients


Dough





Filling










Directions

Prepare giniling
1

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.

Make filling
2

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.

Make the dough
3

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.

Flatten dough
4

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

Fill and fold
5

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.

Fry
6

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

Kimchi Giniling Empanadas

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