For the Dough:
In a bowl, combine all ingredients to create dry mixture. In a pot, bring water to boil. Lower heat and slowly add in dry mixture. Stir the pot until the dough comes together. Keep mixing for about three minutes or until flour is cooked. Transfer dough into stand mixer fitted with a hook and mix on medium speed for two minutes. Let the dough cool, wrap, and refrigerate.
For the Filling:
Heat oven to 325 degrees. In a bowl, combine lamb, garlic, vinegar, soy, , salt, and pepper. In a Dutch oven over medium flame, heat oil. Working in small batches, sear lamb until it is browned evenly on all sides. Deglaze with water and add star anise pod, bay leaf, and sugar, then stir. Bring to a boil, cover, then braise in oven for an hour, or until meat is tender. Let meat cool in vessel. When braise is room temperature, finely chop meat, transfer to pan, cover, and refrigerate.
Heat deep fryer to 350 degrees. Using a small ice cream scoop, scoop a leveled amount of dough into hand. Knead dough in your hand until smooth and roll dough into a ball. Using a tortilla press, flatten dough into rounds. Holding flattened dough in your hand, place appropriate amount of filling in center. Fold dough over filling and pinch edges to seal in a half moon shape. Fry empanada for 3 minutes, or until golden on both sides. Cool empanadas on a rack. Arrange empanadas on a platter. Garnish with shallots, radish, watercress, Pankurat vinegar gel and mizuna.
Recipe by Francis Ang, Pinoy Heritage, San Francisco, CA