It's National Empanada Day!

<b>Ingredients</b> 3 tablespoons extra virgin olive oil<br> 1/2 cup onions, chopped<br> 2 garlic cloves, finely chopped<br> 1 teaspoon fresh ginger, finely chopped<br> 1 small potato, diced<br> 1 small carrot, diced<br> 1 tablespoon jalapeño, diced<br> 2 tablespoons tomato sauce<br> 1/2 cup green peas, frozen<br> 1/2 cup red bell pepper, diced<br> 1/2 cup green bell pepper, diced<br> 1 teaspoon salt<br> 1 cup shrimp, diced<br> 1 teaspoon ground curry<br> 1 cup heavy cream<br> 1-14 ounce package dumpling or wonton wrappers<br> Oil for frying

<b>Step 1</b> Chop all ingredients.

<b>Step 2</b> In a large deep skillet, heat olive oil, add onions and sauté for about 5 minutes.

<b>Step 3</b> Then add garlic and ginger and sauté for an additional minute. Add potato, carrot, jalapeño and tomato sauce.

<b>Step 4</b> Season with salt and curry powder and continue to stir for a couple of minutes.

<b>Step 5</b> Add shrimp, peas and heavy cream and simmer for 10 minutes or until potatoes and carrots are tender. If cream begins to dry out, add chicken stock 1/4 cup at a time.

<b>Step 6</b> Scoop out vegetable and shrimp mixture and place in another bowl to let cool (leaving some of the curry sauce for dipping).

<b>Step 7</b> Heat oil in a medium sauce pan. On a work surface, place about 1 teaspoon of veggie and shrimp in the middle of the wrappers.

<b>Step 8</b> Wet edges of wrapper with water and seal. Press with edge of fork.

<b>Step 9</b> Serve immediately with curry dipping sauce.