Break bison meat down into larger stew meat sized cubes, approximately two inches by two inches. Toss with oil, onion, garlic, ginger, salt, pepper, molasses and vinegar, making sure each piece is nicely coated.
Place in oven safe baking dish and pour the water over the bison. Cook, covered, at 300 F for four hours until the meat easily shreds.
When it’s cool enough to handle, transfer to a bowl and break apart the cubes with your gloved hands. The meat will have absorbed most of the cooking liquid but make sure you scrape all of it into the bowl so your filling will be nice and moist.
The meat can be portioned and frozen on a baking sheet, well covered, or refrigerated until used in hot pockets.
In a medium bowl, mix both flours, baking powder, brown sugar and salt. Add oil then water, to create a soft but not sticky dough.
Roll dough out into a rectangle about 1/2 inch thick. Using a jar lid or circle cutter, cut 22 circles. Put two tablespoons bison filling in centre of circle and fold over. Press the edges together with your fingers.
Place on ungreased, parchment lined baking sheet and bake at 375 F for 35 minutes, until golden brown.