My friends and family are my guinea pigs. We had an invitation to a friend’s house for dinner last night and I used that as an excuse to for a cross-cultural dumpling experiment. I felt brazen by Rebecca Caro, who recently made the empanada recipe from Asian Dumplings for her Latin food site, From Argentina with Love; she's also doing a giveaway of the book right now so enter if you don't own a copy!
Hey, if I suggest using a Mexican tortilla press as a shortcut for Asian dumpling dough, why not use the press on actual Mexican dough? In my cupboard, I had a small can of sardines in tomato sauce leftover from making a homemade version a while back. I decided to use the sardines for the spicy sardine puff (karipap sardin) filling in Asian Dumplings, page 129. Then, I encased the filling in a dough made from Mexican masa, the corn-based dough typically used for tortillas.
Details on the experiment and recipe are on Viet World Kitchen.