Stuffed Buns 

For lacking of a better description, I am going to use the term “stuffed buns” to refer this class of food found in many cultures. Calzones (Pizza pockets) in Italian; Bao zi in Asian; Runza in Polish; Empanada in Spanish and Baked wraps: American. I am sure there are still other cultures with similar food, as it would be unreasonable to assume any single culture invented this great convenient food. Since many cultures have their own way to make this, naturally can be very versatile food. This recipe is a vegetarian version, cooked on the stovetop with a cast iron skillet.

    Filling Ingredients:
  • Fronds from one fennel bulb, include the stems, finely chopped
  • 1 package of 8 oz. organic ground seitan (Wheat protein)
  • 1 T. soy sauce
  • 1 t. sugar
  • 1/4 C. vegetable oil
  • 1 t. grated ginger root
  • 1 t. toasted sesame seed oil
  • Taste and adjust salt to taste
  • Dough: pizza dough (see recipe)
    Method:
    (1) Divide dough into 8 small dough balls
    (2) Stretch out the dough to make an 8-in round, place 1/2 C. filling in the center;
    (3) With the dough in your palm, gather the edges around and pinch them together in the center
    (4) Flatten the stuffed bun and shape it into a round;
    (5) Heat a cast iron skillet until warm, add 1 T. oil in the skillet. Place the stuffed rounds in the skillet. Cook slowly until it turns golden brown. Turn to brown the other side. Lower the heat, cover, cook until done, 5-7 minutes. Turning frequently to ensure even cooking.
    The stuffed buns can be frozen. Bring them out when you are short on time, either steam or microwave them. They make great fast food.
fennel fennel stuffed buns