My Adventure Making Stuffed Rolls.
Other names besides "Stuffed Rolls" have been used for these. One can find them steamed in some places, baked in others, or both. I wasn't as impressed with the steamed ones, and I think that's because I did not knead the dough. The baked ones were delightful! The dough was strong enough to hold the ingredients yet tender to be bitten and chewed easily. Before making the dough, I made the filling on the day before so that all the flavors could mesh while sitting in a zip-lock bag in the fridge overnight. I decided I wanted to use breaded chicken fingers already cooked, so I bought a bag of frozen ones and chopped them for the filling. My thinking was that the breading would help add pastiness to the mix and, thus, help the filling to adhere to the surrounding dough. To the chopped chicken tenders, I added ground pork and ground beef that I cooked myself. Then, I added chopped sweet onion, chopped sweet peppers