Xinjiang baked buns
Xīnjiāng Kǎo Bāozi (Xinjiang Baked Buns, or Samsa) are flaky baked pastries filled with minced lamb and onions. Baked in a clay oven until golden, they have a crispy exterior and a juicy, savory filling. These baked buns are one of Xinjiang's most popular street foods and breakfast items.
Ingredients
- Dough: 300 g flour, 150 ml warm water, 5 g salt, 2 tbsp oil
- Filling: 300 g minced lamb (with some fat)
- Filling: 200 g onion (finely diced)
- Filling: 1 tsp salt, 1 tsp cumin powder, 1 tsp black pepper
- 1 tbsp sesame seeds
- 1 egg yolk (for egg wash)
Instructions
- 1. Wash the mutton stuffing, marinate with seasonings for 30 minutes
- 2. Line a baking sheet with tin foil and put in Xinjiang baked buns
- 3. Preheat the oven to 200 degrees
- 4. Place in the middle rack of the oven and bake for 20-25 minutes
- 5. Take it out halfway and brush it with a layer of marinade.
- 6. Bake until the surface is golden brown and then take it out of the oven
Cultural Notes
Samsa (called 'kao baozi' in Chinese) is a beloved Uyghur baked pastry that reflects Central Asian culinary traditions. Unlike steamed baozi, these are baked in a clay oven, giving them a distinctive crispy crust. The Uyghur people traditionally eat samsa for breakfast or as a snack. In Uyghur culture, making samsa is a social activity — families and neighbors often gather to prepare them together. The combination of flaky pastry and juicy lamb filling is irresistible, and they are sold at nearly every market stall in Xinjiang.