Authentic Ilocos Empanadas by Foodiepaupau

Ingredients

• 2 cup rice flour (not glutinous)
• 1.5 cup boiling water (add gradually)
• 1/2 packet annatto powder
• 1 tbsp olive oil
• 1 tsp chicken bouillon powder
• 1/2 tsp black pepper
• 6 small eggs
• 200g longanisa sausage, casing removed
• 1 cup green papaya, grated
• 1/2 cup mung beans, cooked
• 1/2 cup cane vinegar
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 2 cloves garlic, minced
• 1 red chili, sliced

Instructions

1. Mix rice flour, annatto powder, bouillon, and pepper in a bowl; gradually add boiling water while stirring until a firm, non-sticky dough forms.
2. Wrap the dough tightly in plastic wrap and let it cool to room temperature until it reaches a clay-like consistency.
3. Sauté longanisa in a pan over medium heat until browned, then cook grated papaya and mung beans in the rendered fat for 3-4 minutes.
4. Divide dough into 6 equal portions and flatten each between two sheets of plastic wrap until thin and circular.
5. Place a small amount of the longanisa mixture in the center, create a small well, and crack a small egg into it.
6. Fold the dough over the filling, seal the edges tightly by pressing firmly, and fold with confidence to avoid tearing.
7. Deep-fry the empanadas in hot oil for 5-7 minutes, depending on your preferred egg doneness, until golden and crispy.
8. Whisk together vinegar, soy sauce, sugar, garlic, and chilies in a small bowl to create the dipping sauce.