Dress and prepare each bird. Rub each bird with butter. Sprinkle each with white pepper, paprika and garlic powder. Prepare packaged stuffing and stuff each bird.
Place stuffed quail in roasting pan and add water, broth or stock, soy sauce, sesame oil and bouillon cubes. Cover and cook 2 hours. Make an incision in birds to check doneness. If needed, continue cooking for another 30 minutes.
When done, evenly coat birds with a marinade and cook, uncovered, until marinade is hot.