Buns with Ricotta and Salami: Delicious and Easy to Prepare!

These Salami Ricotta Buns are the answer to your craving for something hearty, cheesy, and a little meaty. These are perfect for brunch spreads, lunchboxes, movie snacks, or a not-so-innocent midnight nibble.

With a simple dough base and a no-fuss fold-and-fill method, you’ll go from mixing to munching in no time.

What Are Stuffed Buns?

Stuffed buns filled with savory or sweet ingredients have a history spanning continents and centuries. It can be traced to Northern China, where “baozi” (包子) emerged as a variation of mantou, a plain steamed bun. According to legend, the military strategist Zhuge Liang invented the filled version during the Three Kingdoms period (3rd century CE) to appease river spirits by offering buns shaped like human heads instead of real ones.​

In Central Asia, the Chinese mantou influenced the development of manti, meat-filled dumplings that traveled westward along the Silk Road, eventually becoming staples in Turkish, Afghan, and Middle Eastern cuisines. Similarly, in Japan, steamed buns known as manju were adapted with sweet fillings like red bean paste, reflecting local tastes and ingredients.​

While Italian culinary traditions feature various filled breads and pastries, such as panzerotti and calzones. Today, stuffed buns are enjoyed worldwide in myriad forms and their enduring popularity lies in their versatility, portability, and the comforting combination of soft bread and flavorful fillings.​

Pro Tips for the Best Ricotta and Salami Buns

• Use about a tablespoon of filling per bun to prevent leakage during baking.​
• Seal the edges of your buns well. Nobody wants their filling leaking out during baking.
• Let them cool slightly before devouring. Hot ricotta can burn your tongue, and nobody wants that tragedy.
• Incorporate Butter Properly. When folding butter into the dough, ensure it's evenly distributed for a flaky texture.​

What Kind of Salami Should I Use?

You can use any salami you like, spicy, mild, or even flavored varieties like fennel or garlic-infused. Just slice it thin enough so it folds easily into the dough.

Can I Add Other Ingredients?

Spinach, sun-dried tomatoes, or sautéed mushrooms go well with the ricotta. Just avoid anything too wet or the buns might turn soggy.

Do I Need to Cook the Salami First?

Nope. Since salami is already cured, it’s ready to go right into the buns. Less work, more eating.

Can I Freeze the Buns?

Yes, you can freeze them after baking. Let them cool, wrap individually, and reheat in the oven before eating. They'll be good for up to a month.

What’s the Texture Like?

These buns are soft, tender, and just a little crisp on the outside. The inside is rich and cheesy with little pockets of meaty salami.

Why Didn’t My Buns Rise?

The dough in this recipe isn’t supposed to rise dramatically, since there’s no yeast. But if they came out flat, double-check your oven temp and flour measurements.

How Do I Make Them Look Prettier?

You can sprinkle sesame or poppy seeds on top before baking, or even add a touch of grated cheese over the egg wash.

How to Make Buns with Ricotta and Salami

Step 1

Step 1

In a large bowl, combine water, the whole egg, egg white, and salt. Gradually stir in flour until a dough forms.

In a large bowl, combine water, the whole egg, egg white, and salt. Gradually stir in flour until a dough forms.

Step 2

Step 2

Divide it in two and roll each portion out into a thin rectangle.

Divide it in two and roll each portion out into a thin rectangle.

Step 3

Step 3

Brush the dough with softened butter, fold it over itself a few times like a letter, then wrap and refrigerate for 1 hour.

Brush the dough with softened butter, fold it over itself a few times like a letter, then wrap and refrigerate for 1 hour.

Step 4

Step 4

After chilling, roll out the dough again. Cut it into small squares, about palm-sized. Place a spoonful of ricotta and a slice or two of salami onto each square. Fold the corners or seal the edges as desired.

After chilling, roll out the dough again. Cut it into small squares, about palm-sized. Place a spoonful of ricotta and a slice or two of salami onto each square. Fold the corners or seal the edges as desired.

Step 5

Step 5

Place your filled buns on a lined baking sheet, brush the tops with egg yolk and bake at 190°C (374°F) until golden and irresistible.

Place your filled buns on a lined baking sheet, brush the tops with egg yolk and bake at 190°C (374°F) until golden and irresistible.

Step 6

Step 6

Let cool slightly before serving. Enjoy every savory, cheesy bite!

Let cool slightly before serving. Enjoy every savory, cheesy bite!