Description
Kao Bao Zi, also known as Chinese baked buns or Uyghur Samsa, are savory pastries stuffed with seasoned lamb and onion, then baked to a golden crisp. These buns offer a delightful chewiness and a rich, aromatic flavor profile influenced by Silk Road cuisine. They are perfect as a snack or a light meal.
Ingredients
Scale
- Dough:
- 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 egg
- 1/2 cup warm water
- Filling:
- 1 lb lamb leg meat (or ground lamb)
- 1 1/2 teaspoons salt
- 1 tablespoon cumin powder
- 1 1/2 teaspoons ground black pepper
- 2 teaspoons toasted sesame oil
- 1 small onion, minced
- Topping:
- 1 egg yolk (reserve the egg white)
- 1 teaspoon milk (or water)
- Toasted sesame seeds
Instructions
- Prepare the filling: Cube lamb meat into 1/4″ (1-cm) pieces and place in a large bowl. Add salt, cumin powder, and black pepper. Mix well. Stir in the minced onion and toasted sesame oil.
- Prepare the dough: In a large bowl, combine flour and salt. Add vegetable oil and egg. Whisk with chopsticks until wet ingredients are absorbed. Gradually add warm water while stirring until soft dough flakes form and no dry flour remains. Adjust with more water or flour as needed for a slightly tacky dough.
- Knead the dough: Dust hands and a work surface with flour. Gather the dough and knead for 5 to 10 minutes until smooth and soft, but not sticky.
- First rest for dough: Transfer the dough to a bowl, cover with a damp cloth or plastic wrap, and let rest at room temperature for 15 minutes.
- Second knead for dough: Knead the dough again for 2 to 3 minutes until very smooth.
- Second rest for dough: Cover the dough and let it rest for another 30 minutes to relax the gluten.
- Shape the buns: Preheat oven to 450°F (230°C). Line a baking tray with parchment paper. Prepare egg wash by beating egg yolk with milk or water.
- Divide the dough: Lightly flour the work surface and transfer the dough. Divide into two equal pieces, then roll each into a log. Divide each log into 5 equal pieces, yielding 10 dough balls. Cover unused dough pieces to prevent drying.
- Form the wrappers: Shape each dough piece into a ball, then flatten into a disc. Roll each disc into a round wrapper, about 7″ (18cm) x 5″ (13cm), ensuring it’s slightly thicker in the center and thinner at the edges.
- Fill the buns: Place 4 to 5 tablespoons of filling in the center of each wrapper.
- Fold the buns: Fold the longer edges of the dough to meet in the center and pinch to seal. Brush the ends with a little reserved egg white for better sealing. Fold the shorter ends towards the center and pinch firmly to seal the filling inside. Gently press the buns to flatten slightly.
- Bake the buns: Place the shaped buns on the prepared baking sheet. Brush the tops with egg wash and sprinkle with sesame seeds. Bake on the middle rack for 25 minutes, or until golden brown and slightly puffed.
- Serve: Let the Kao Bao Zi cool for 5 to 10 minutes before serving.
Notes
- Lamb leg is recommended for its flavor and fat content. If using a leaner cut, consider adding small pieces of lamb fat to the filling for juiciness.
- Ground lamb can be used as a substitute for diced lamb, resulting in a different texture.
- Beef or chicken thigh are good alternatives to lamb. Ensure pork used is not too lean.
- Finely diced carrot can be added to the filling for color.
- Seal the buns tightly to prevent filling from leaking. Some leakage is normal.
- The dough can be made a day ahead and refrigerated. The filling can also be prepared a day in advance.
- Frozen buns can be baked directly from frozen; they may require a slightly longer baking time.
- Reheat leftover buns in the oven at 400°F (200°C) for about 10 minutes.
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Snack
- Method: Baking
- Cuisine: Chinese, Xinjiang
Nutrition
- Serving Size: 1 bun
- Calories: 260 kcal
- Sugar: 0.6 g
- Sodium: 498 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Carbohydrates: 24.4 g
- Fiber: 1.2 g
- Protein: 12.6 g
- Cholesterol: 73 mg