Make a circle, thinner at the edges and thicker in the center, with a small, tapered rolling pin. (Glenn Koenig / Los Angeles Times)
Cup the circle with the filling in one hand; use the other hand to form the bun. (Glenn Koenig / Los Angeles Times)
Form several overlapping pleats to completely enclose the filling. (Glenn Koenig / Los Angeles Times)
Gather the pleats, pinching and twisting the top of the bun shut. (Glenn Koenig / Los Angeles Times)
