Photograph of the finished Xinjiang samsa

China · Bánh nướng lò nhân cừu hành tây

Xinjiang samsa

2 hr Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Lamb Lamb 1.1 kg
  • Photograph of Onion Onion 4
  • Photograph of Cumin seeds Cumin seeds 32 g
  • Photograph of Red chilli powder Red chilli powder 32 g
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Roasted white sesame seeds Roasted white sesame seeds 80 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Salt Salt 24 g

Method

  1. 1 Knead the flour with salt water until it forms a firm dough, then let it rest for 1 hour.
  2. 2 Cut the lamb into small cubes with a knife, don't grind it; the filling should still contain pieces.
  3. 3 Mix the lamb with diced onions, crushed roasted cumin, chili powder, and pepper.
  4. 4 The correct ratio of onions to meat is to use the same amount of onion; too few onions will result in a dry and crumbly filling.
  5. 5 Roll out the dough to a thickness of 3 mm, then wrap the filling into square packages and fold the edges tightly.
  6. 6 Brush with egg wash, sprinkle with sesame seeds, then bake at 220 degrees for 30 minutes until the crust is golden brown and crispy.

With an appliance

  • Oven 2 hr

    Bake at 220 degrees for 30 minutes on the middle rack, placing a tray of water underneath to prevent the filling from drying out.

Start cooking