Dough and meat – it’s a universally understood pairing. Just about every culture has some kind of dough stuffed with some kind of meat, then baked or fried. In China, it’s bao. In India, you’ll find samosas. In Mexico, try tamales. In England, they have pasties.
Meat-filled dough is genius and has been a portable meal for centuries. And restaurants long have capitalized on our penchant for quick, inexpensive eats with the one-two, carb-protein fill ’er up punch.
I’ve noticed a micro-trend lately of tiny businesses serving dough stuffed with meats from far-flung places in the world. Two new restaurants interested me because they serve food not readily found in the South Sound region: Filipino lumpia and Russian piroshky. A third business is one I’ve encountered before and has appeared in this newspaper: an Argentinean empanada business that sells its turnovers three days a week out of a Tacoma bakery. Read more »