The non-Mexican ways to use tortillas in cooking I: Chinese empanadas (盒子)

After tasting many ethnic food and seeing my friends cooking their home food,
I realize that there is so much overlapping of cooking styles and ingredients across different styles of food.
Being a busy mom, tortillas become a shortcut to making many Chinese food.
#1 Chinese empanadas 

Ingrediants:

• uncooked tortillas
• fillings (almost any mix of finely chopped vegetables and proteins: meat/eggs)
• one egg

Procedures:
 I got my uncooked tortillas from Costco.

For filling, I used one pound of ground pork, 1/4 pound of ground shrimp, 1 egg, 1 table spoon of minced ginger, 1 table spoon of finely chopped green onion, 1 pound of finely chopped Chinese green leafy vegetables, finely chopped of one pack of 8 oz fresh shiitake mushrooms. Mixed well and seasoned with Chinese cooking wine, soy sauce, and salt.

Put a generous scoop of the filling on the tortillas so it covers half of the tortillas surface, fold the other half other and press the edge tight (a little bit of egg wash along the edge make help the fold to stay together during cooking)

Heat up a pan with a table spoon of oil over medium heat, cook the empanada until each side turns golden brown, and transfer the empanada to a pan over  low heat, finish cooking the empanada over low heat, in the covered pan, for about 8 minutes.