Korean Corn & Cheese Empanada-Style Hand Pies

Ingredients

• 10 count refrigerated empanada or dumpling wrappers (thin round)
• 3/4 cup sweet corn kernels (canned or frozen)
• 3 oz cream cheese
• 1/4 cup shredded mozzarella cheese
• 1 tbsp gochujang
• 1/2 tbsp soy sauce
• 1/4 tsp garlic powder(optional)
• 1 tbsp neutral oil (for pan-frying)
• 1 tbsp water (for sealing)(optional)

Instructions

1. 1

   Prep (15 minutes): If using frozen corn, thaw and drain well. In a bowl, mix corn, cream cheese, mozzarella, gochujang, soy sauce, and garlic powder until mostly combined.

2. 2

   Form: Place wrappers on a clean surface. Spoon about 1 to 1 1/2 tbsp filling onto the center of each wrapper. Lightly wet the edges with a little water, fold over, and crimp to seal.

3. 3

   Cook (20 minutes): Heat oil in a nonstick skillet over medium heat. Pan-fry hand pies in batches, 3–4 minutes per side, until golden brown and crisp and the filling is hot.

4. 4

   Serve: Rest 2 minutes, then serve warm.