A reflection on stuffed foods.
We have visited a version of the doughnut before, back in February we tackled bomboloni. However we want to share a reminder that there are endless stuffed food we enjoy across all cultures. Italy might boast donuts and calzones, Portugal introduced us to the empanada, there is the hibachi favorite gyoza from Japan, not to mention every culture seems to have a form of dumpling perfected and iconic of their traditional foods.
There is an unfathomable abundance of stuffed foods around the world. It begs the question around why. We learned that stuffed foods are not necessarily easier to make – dumping the ingredients on top would surely be easier. For the most part the innards escape as soon as the crust is broken. Encasing the mince of the filling in the smooth, pale golden crust certainly makes it look more appealing. Like with fashion, the ascetic of food is a crucial part of modern cooking. If it is not Insta worthy, why make it at all? The effort put into each dish is often linked to a motivation for displaying or sharing it with friends, family, or guests.
Whether or not the result is worth the effort can only be determined on the individual level. I recently made Texas Roadhouse copy cat rolls and the perfectly paired whipped butter. It was fun, relaxing, took almost no time at all, and tasted great. To me it was definitely worth making for her enjoyment. When I presented them to my friend to serve at our dinner party, she was flabbergasted. As a new mom, she could not fathom spending “3 hours” (including the prove time, about 1 hour active) making rolls. To her, it not only was not worth the effort, it would have seemed an impossible task.
For the most part, my husband and I agree that stuffed foods are not necessarily better, tastier, more enjoyable, or even that much more appealing to the eyes than all the ingredients served next to each other. We often make creamed spinach stuffed chicken which involves butterflying, tenderizing (with a hammer), and mixing a cheese and spinach sauce together to stuff inside. The chicken is then sealed and baked. Before we perfected the method, the cheese sauce would seep out during the bake. We found a solution to that one, but without fail, the stuffed chicken cannot hold itself together when sliced with a knife. The filling spills out over the dinner plate and we always end up just piling it (and the left over filling) on top and eating it that way. All that effort and still an annoying mess on the plates.
On the other hand, certain pastries or baked pockets, such as calzones or ravioli, bring purpose and ease to eating meals. When it solves a problem such as eating food on the go and saving the mess in the car or on the shoes, then stuffed foods might just be worth it! Stuff the food that make the most sense or are practical. With the others, learn to display the ingredients elegantly.
Leave a comment if you would like me to share any of the recipes for the dishes listed in this post.
Food of the Month 