Surprise your guests with these empanadas filled with an incredible combination of mushrooms, vegetables, and a delicious sauce with Kikkoman® soy sauce with lemon, sesame oil, and green onions; you can't miss it!
1 cup shiitake mushroom, fresh and cut into small cubes
1 cup button mushroom, cut into small cubes
1 cup oyster mushrooms, cut into small cubes
1 cup Chinese cabbage, cut into thin strips
1/2 teaspoons ginger, grated
1 tablespoon cornstarch
2 tablespoons cilantro, finely chopped
24 dumpling dough circles, or circles of dough for empanadas
water
canola oil, for frying the empanadas
1 cup Kikkoman® lemon soy sauce, for the sauce
2 tablespoons sesame oil, for the sauce
2 tablespoons sesame seeds, for the sauce
chives, for garnish
sesame seeds, for garnish
Preparation
30 mins
10 mins
Low
In a pan, heat the peanut oil and cook the celery, carrot, and zucchini for 2 minutes; add the shiitake, mushrooms, greens, cabbage, ginger and cook for 5 more minutes. Season with salt and set aside in a bowl.
Mix the various mushrooms with cornstarch and cilantro. Set aside.
Place a tablespoon of the mushroom and vegetable mixture on the dumpling circles and close the empanadas by folding, starting from one corner until you finish sealing the entire empanada; use water to seal them well.
In a pot, heat enough oil to cover the empanadas; fry the empanadas for 3 minutes, remove from the oil and place on a plate with paper towels.
In a bowl, mix with the help of a whisk Kikkoman® soy sauce with lemon, sesame oil, and sesame seeds. Set aside.
Serve the empanadas on a rectangular plate and place the sauce in a small bowl. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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