A cross between empanadas (the pastry wrappers), pot stickers (the shape), and Chinese steamed buns (the filling).
1 pound ground pork
1 heaping tablespoon minced garlic
1 heaping tablespoon minced fresh ginger
1/4 cup minced waterchestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/4 cup hoisin sauce
1 1/2 teaspoons cornstarch
1 cup water
1/8 teaspoon Chinese five-spice powder
3 green onions, minced (both white & green parts)
2 to 3 boxes Pillsbury pie crusts, at room temp
3" diameter biscuit or cookie cutter
1 egg, beaten (for sealing and glazing)
Brown ground pork in a large skillet, breaking up into small pieces. Drain fat.
Add garlic and ginger. Cook, stirring, 2 minutes.
Add waterchestnuts, soy sauce, oyster sauce, and hoisin sauce.
Dissolve cornstarch in water and add it to the skillet.
Cook, stirring often, until sauce is reduced to a sticky glaze.
Remove from heat and stir in five-spice powder and green onions.
Refrigerate until completely cold before filling empanadas.
Cut as many circles out of each pie crust as possible. You should be able to get 10 or 11 out of each.
Place 1 tablespoon of filling into the middle of a pastry circle. Brush the edges (all around) with beaten egg.
Pleat into a pot sticker shape. Here's an excellent video that demonstrates the shaping technique.
(And while we're at it, here is the exact WRONG WAY to do it .)
Repeat until all filling is used up.
Paint each empanada lightly with beaten egg.
Bake at 400 until crisp and golden brown.
The Johnson Family Cookbook