Some recipe crossovers feel inevitable.

When I was interviewing Kiera Wright-Ruiz for her recent cookbook, ¡°My (Half) Latinx Kitchen,¡± I got a little obsessed with a few of her dishes. One in particular was her kimchi, chorizo and cheddar empanadas, the savory crescent-shaped pastries that can be filled with, well, just about anything. They are often fried but can also be baked. Although these turnovers vary in size, they resemble large, golden ²µ²â¨­³ú²¹ dumplings.

It is this likeness that inspired this recipe, which is an empanada in size and texture but with a classic ²µ²â¨­³ú²¹ filling. Most ²µ²â¨­³ú²¹ have about 10 grams of filling, while empanadas tend to pack around 70 grams. Gy¨­za are made with unleavened dough, but empanadas are made with baking powder, which gives them a light, pastry-like texture.