Yield Makes 36
Number Of Ingredients 15
Steps:
- Combine first 11 ingredients in heavy medium skillet. Cook over medium-high heat until chicken is cooked through, stirring occasionally, about 5 minutes. Transfer mixture to processor; grind coarsely. Transfer to medium bowl. Mix in breadcrumbs. Season filling to taste with salt and pepper. Refrigerate filling until cold, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
- Line baking sheet with foil; sprinkle with flour. Place gyoza wrappers on work surface. Lightly brush edge of each wrapper with beaten egg. Place heaping 1 teaspoon filling in center of each gyoza wrapper. Fold gyoza wrapper in half and crimp edges with tines of fork to seal. Transfer empanadas to prepared baking sheet. (Can be prepared 6 hours ahead. Cover empanadas and refrigerate.)
- Heat canola oil in heavy medium skillet over medium-high heat. Working in batches, add empanadas to oil and fry until golden brown, about 30 seconds per side. Drain empanadas on paper towels. Serve warm.
- *Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.
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Usman Gani
[email protected]I can't wait to try these!
Kgothatso Matlala
[email protected]Yum!
Abdul vahap Mannan
[email protected]These empanadas were delicious! I especially liked the combination of chicken and olives. I'll definitely be making these again.
Md robin Mia
[email protected]I'm not a good cook, but these empanadas were easy to make and turned out great! My family loved them. I'll definitely be making these again.
Marie Ange Bossa
[email protected]These empanadas were easy to make and turned out great! I used a store-bought dough to save time, and they were still delicious. I'll definitely be making these again.
kenneth kight
[email protected]I love empanadas, and these were some of the best I've ever had. The chicken and olive filling was perfect, and the crust was flaky and golden brown. I'll definitely be making these again.
Melissa Crowder
[email protected]These empanadas were delicious! The crust was flaky and the filling was flavorful. I especially liked the combination of chicken and olives. I'll definitely be making these again.
Ameen Beautytips
[email protected]These empanadas were a bit bland for my taste, but they had potential. I think I'll try adding some more spices next time.
Buddha Official Channel
[email protected]I'm not a fan of empanadas, but I tried these because my friend raved about them. I was pleasantly surprised! The chicken and olive filling was flavorful and the crust was flaky. I'll definitely be making these again.
Mwansa Ngulubd
[email protected]These empanadas were a little bit too oily for my taste, but they were still good. I think I'll try baking them next time instead of frying them.
Shani Jutt
[email protected]I was looking for a quick and easy empanada recipe, and this one fit the bill. The empanadas were delicious and my family loved them. I'll definitely be making these again.
Tamera Johnson
[email protected]These empanadas were easy to make and turned out great! I used rotisserie chicken to save time, and they were still delicious. I'll definitely be making these again.
scoot young
[email protected]I'm not a big fan of olives, but I loved these empanadas! The chicken was perfectly cooked and the crust was crispy. I'll definitely be making these again, but I'll leave out the olives next time.
Evan Tanner
[email protected]These empanadas were a hit at my party! The chicken and olive filling was flavorful and juicy, and the crust was flaky and golden brown. I'll definitely be making these again.