Total Pageviews

Saturday, July 30, 2011

Spicy Sardine Corn Empanadas Recipe

Spicy Sardine Corn Empanadas Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeArchivesRecipe IndexVWK StoreClasses + EventsFavorite SitesAbout MePermission and CreditWelcome to Viet World Kitchen where I explore the culinary traditions of Vietnam and the rest of Asia. Join me to learn, create, and contribute!

Andrea Nguyen
Author & Teacher

Send a messageMy Publications

Asian Tofu
Release date: Feb. 28, 2012
available for pre-order

Asian Market Shopper
mobile app is here!
"Never Be Lost in an Asian Grocery Again"
-- L. Andriani, Oprah.com

Asian Dumplings
Reviews & Press Release

Enhanced e-book with how-to videos now available!

Into the Vietnamese Kitchen
Reviews & Press Release

E-book released on 6/1/11!

Recent PostsChile Salt for Fruit and Veggies (Bot Muoi Ot)Stir-Fried Pork with Black Beans and Green Beans Recipe15th Anniversary Mai Tai RecipeThai Melon SaladSpicy Sardine Corn Empanadas RecipeRockin’ Ramen Chef: Noodle Soup Making VideoNavigating Food Safety in Chinese IngredientsPandan Chiffon Cake RecipeTasting Texas Part 2: Houston’s Big Little SaigonTasting Texas 1.5: Bread and Butter Pickles RecipeAwards + Praise
James Beard Foundation
Award Finalist

2007 Best Asian Cookbook

IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook

National Public Radio
Best 10 Cookbooks of 2009

Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks

CHOW.com
Winter 2009 Gift Guide

« Rockin’ Ramen Chef: Noodle Soup Making Video |Main| Thai Melon Salad »

July 09, 2011Spicy Sardine Corn Empanadas Recipe

image from www.flickr.com

One of the best food finds on my recent trip to Texas was an amazing little fried empanada made from a corn-based dough. I couldn’t get the chewy-crisp dough out of my mind. I’d eaten enough of them to figure that Mexican corn masa was the dough. Ever since then, I'd been wondering how the gluten-free dough would work with a Southeast Asian dumpling filling. (I'd had a minor catastrophe with gluten-free potstickers a while back so it's something that I obsess about.)

We had an invitation to a friend’s house for dinner last night and I used that as an excuse to for a cross-cultural dumpling experiment. I felt brazen by Rebecca Caro, who recently made the empanada recipe from Asian Dumplings for her Latin food site, From Argentina with Love; she's also doing a giveaway of the book right now so enter if you don't own a copy!

Hey, if I suggest using a Mexican tortilla press as a shortcut for Asian dumpling dough, why not use the press on actual Mexican dough? In my cupboard, I had a small can of sardines in tomato sauce leftover from making a homemade version a while back. I decided to use the sardines for the spicy sardine puff (karipap sardin) filling in Asian Dumplings, page 129.

If you’re unfamiliar with that lovely filling, I assure you that it is NOT fishy whatsoever. There’s lime juice, ketchup, shallot and egg to soften the fishiness. I made the filling the night before so that I focus on the dough and shallow-frying the dumplings right before we had to go to Diane’s house.

Diane didn’t know what I was bringing but she had chilled a bottle of champagne. If you’re into wine and food pairing, bubbles are awesome with fried food! When I unveiled the empanadas to Diane, she promptly popped the cork and poured.

I explained that it was a Oaxacan empanada dough that encased a Southeast Asian canned sardine filling. Diane was born and raised in Fresno, California, but she’d been around enough to have an open mind and palate. She ate one and smiled approvingly.

As we were getting to ready to sit down for dinner, four empanadas remained on the plate. I asked Diane if I should put them away for her, and she surprised me with this reaction: “Don’t bother. I can eat those last four myself!” I suppose that signaled the success of my dumpling experiment.

Substituting other fillings: If you decide to use other fillings for this recipe, make sure it’s a cooked one (less moisture during frying) that is fairly well seasoned so as to go up against the heartiness of the corn. The potato and lamb curry puff filling (page 127) would be splendid; if you want a vegan version, use the instructions in the recipe introduction. The fillings for Filipino or Vietnamese turnovers would probably be good too.

One caveat that I have to make is that the masa dough lacks the tender richness of the flaky pastry dough. Don’t be expecting a similar dumpling. This is different but tasty, nonetheless.

RECIPE

Spicy Sardine Empanadas

For the dough, I used my go-to corn tortilla recipe, which is based on one from Rick Bayless’s Mexican Kitchen (1996), a cookbook filled with solid instructions. 

Makes about 18

Dough

6 ounces (1 1/3 cups) masa harina for tortillas such as Maseca brand
1/4 plus 1/8 teaspoon salt
3/4 plus 1 tablespoon hot tap water
Cool tap water, as needed

3/4 cup Spicy Sardine Puff filling (Asian Dumplings, page 129)
Canola oil, for shallow frying

1. In a bowl, stir together the masa harina, salt, and hot water. It will be crumbly. Cover with plastic and set aside for 30 minutes at room temperature. A little steam will form as it sits and rehydrates.

2. Work in the cool water, 1 tablespoon at a time, to form a smooth soft dough. Make it as soft as youcan without it sticking to your hands.

image from www.flickr.com
I used about 3 tablespoons of cool water, though my maseca was a little old. Cover with plastic until you are ready to use.

3. Roll the dough out into a thick rope. Cut the rope crosswise into 18 pieces. Flatten each piece into a thick disc, about 1/3 inch thick.

image from www.flickr.com
Use the tortilla press and moderate pressure to flatten each disk into a 3-inch-wide wrapper. It should be about 1/8 inch thick.

4. For each empanada, use about 2 teaspoons of filling, placing it slightly off center and then closing it to form a half moon. Press the edges together and seal well.

image from www.flickr.com
Gently press out any air bubbles close to the sealed edge. Cover with a dry dishtowel to prevent drying as you heat up the oil. 

image from www.flickr.com
5. Use a saucepan, deep frying pan, or wok to fry in. Pour in oil to a depth of 1/2 inch. Heat to about 350F degrees and fry the empanadas in batches for 4 to 5 minutes, turning frequently, until golden brown. The empanadas lighten as they cool so go a little deeper in color with the frying. A crack in the dough won't harm things.

image from www.flickr.com image from www.flickr.com
Cool on a rack and eat warm or at room temperature. You can reheat them in a toaster oven at 350F, if you want them hot. 

Other cross-cultural or related dumplings to try:

Crab Rangoon Wontons (on Asian Dumpling Tips)Sriracha and Crab Wontons More dumpling recipes posted earlier on Asian Dumpling Tips Posted in Asian Dumplings, Recipes: All, Recipes: Appetizer and Snack, Recipes: Banh (Crepes, dumplings, cakes, bread) Recipes, Recipes: Gluten-Free , Recipes: Seafood |

| | | |

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

These look delicious. I recently made your sardine filling with added squash blossoms and green onion. Now I want to run another batch with masa dough...

Posted by:Elizabeth |July 09, 2011 at 06:58 PM

Elizabeth: What a fabulous idea to add the yellow squash blossoms and green of the scallion to pop the sardine filling! Thanks for sharing the idea.

Posted by:Andrea Nguyen |July 09, 2011 at 09:19 PM

They look delicious! Must try making these with my wife. Might try it with a different kind of fish though.

Posted by:Website video production |July 11, 2011 at 08:46 AM

Two of my favorite cookbooks mashed up for one recipe--I have to try it!

Posted by:Burkie |July 12, 2011 at 06:53 PM

You should try it with Chicharron with Green Salsa, yummy!

Posted by:Maria |July 14, 2011 at 10:32 AM

That was my thought,too.

Posted by:mbt online |July 23, 2011 at 01:46 AM

Verify your Comment Previewing your CommentPosted by:  | 

This is only a preview. Your comment has not yet been posted.

Working... Your comment could not be posted. Error type: Your comment has been posted. Post another comment The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment Comment below or sign in with TypePad Facebook Twitter and more... You are currently signed in as (nobody). Sign Out (URLs automatically linked.)

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Name is required to post a comment

Please enter a valid email address

Invalid URL

Working... Be Connected Get news via RSS or email
 Get updates in Facebook
 Follow me on Twitter
Search VWK

EventsRADIO INTERVIEW
Everyday Food

July 5, 12:15pm EST
Join Sandy and me to talk Asian marinades & sauces!

Share Shots#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;}#flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;}#flickr_icon_td {padding:0 5px 0 0 !important;}.flickr_badge_image {text-align:center !important;}.flickr_badge_image img {border: 0px solid black !important;}#flickr_badge_uber_wrapper {width:150px;}#flickr_www {display:block; text-align:center; padding:0 10px 0 10px !important; font: 11px Arial, Helvetica, Sans serif !important; color:#3993ff !important;}#flickr_badge_uber_wrapper a:hover,#flickr_badge_uber_wrapper a:link,#flickr_badge_uber_wrapper a:active,#flickr_badge_uber_wrapper a:visited {text-decoration:none !important; background:inherit !important;color:#3993ff;}#flickr_badge_wrapper {background-color:#ffffff;border: solid 1px #000000}#flickr_badge_source {padding:0 !important; font: 11px Arial, Helvetica, Sans serif !important; color:#666666 !important;}www.flickr.comitems in Viet World KitchenMore in Viet World Kitchen pool. Add yours!RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesHandy InfoAsian IngredientsAsian MarketsBasic Vietnamese KitchenBook Reviews + moreCooking Tips and ToolsEssentials: Fish SauceEssentials: NoodlesEssentials: Pho Noodle SoupEssentials: RiceEssentials: Rice PaperGardeningHow to Find Asian Markets & IngredientsMama SaysTet New Year CelebrationTravelViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy

document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2011/07/spicy-sardine-empanadas-recipe.html", c5: "", c6: "", c15: ""});

View the original article here

No comments:

Post a Comment