📝 About This Recipe
A crown jewel of Xinjiang’s vibrant street food scene, these Lamb Samsa are a masterclass in texture and spice. Traditionally baked in a clay tandoor (tonur), they feature a shatteringly crisp, flaky crust that gives way to a succulent, cumin-scented lamb filling. These savory parcels capture the heart of Northwest Chinese cuisine, offering a perfect balance of rich fat, aromatic onions, and the earthy warmth of the Silk Road.
🥗 Ingredients
The Flaky Dough
- 500 grams All-purpose flour (plus extra for dusting)
- 250 ml Warm water (around 100°F/38°C)
- 1 teaspoon Salt
- 100 grams Unsalted butter (melted and cooled slightly for layering)
The Savory Lamb Filling
- 400 grams Lamb shoulder or leg (hand-chopped into 0.5cm cubes; avoid using ground meat)
- 100 grams Lamb tail fat or suet (essential for authentic juiciness; finely diced)
- 2 large Yellow onions (finely diced; the onion volume should almost equal the meat)
- 2 tablespoons Whole cumin seeds (toasted and coarsely crushed)
- 1 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Salt (adjust to taste)
- 2 tablespoons Cold water (to help emulsify the filling)
The Topping
- 1 Egg yolk (beaten with a splash of water)
- 1 tablespoon Black sesame seeds (for garnish)
- 1 tablespoon White sesame seeds (for garnish)
👨🍳 Instructions
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1
In a large mixing bowl, dissolve the salt in warm water. Gradually add the flour, stirring until a shaggy dough forms. Knead by hand for 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
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2
While the dough rests, prepare the filling. Hand-dice the lamb and lamb fat into small, uniform cubes. Do not use a food processor, as the texture of hand-cut meat is vital for an authentic Samsa.
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3
In a bowl, combine the diced lamb, fat, onions, crushed cumin, black pepper, salt, and 2 tablespoons of cold water. Mix vigorously with your hands for 2-3 minutes until the meat becomes slightly tacky and the aromatics are well-distributed.
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4
Roll out the rested dough on a lightly floured surface into a very thin, large rectangle (about 1-2mm thick). Brush the entire surface generously with the melted butter.
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5
Starting from the long edge, roll the dough tightly into a long cylinder, like a Swiss roll. Wrap the log in plastic wrap and refrigerate for 20 minutes to firm up the butter; this creates the signature flaky layers.
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6
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
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7
Take the dough log out of the fridge and slice it into 12-15 equal pieces (about 40-50g each). Stand each piece on its cut side and flatten it with your palm to see the spiral pattern.
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8
Roll each piece into a circle about 5 inches in diameter, keeping the edges slightly thinner than the center.
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9
Place a generous tablespoon of the lamb filling in the center of each circle.
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10
Fold three sides of the dough over the meat to form a triangle, or four sides to form a square. Pinch the seams firmly to seal, then place them seam-side down on the baking sheet.
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11
Brush the tops of the Samsa with the egg wash and sprinkle generously with both black and white sesame seeds.
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12
Bake for 25-30 minutes, or until the pastries are a deep golden brown and the meat inside is fully cooked and sizzling.
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13
Remove from the oven and let them rest for 5 minutes. This allows the juices to redistribute so they don't scald you on the first bite.
💡 Chef's Tips
Hand-chopping the meat is the secret to the best texture; ground meat releases too much moisture and makes the pastry soggy. If you cannot find lamb tail fat, use high-quality beef suet or increase the ratio of fatty lamb shoulder to ensure the filling remains moist. Ensure your onions are finely diced but not pureed; they provide the essential 'juice' that steams the meat inside the pastry. For an even flakier crust, chill your rolling pin and work in a cool kitchen to prevent the butter from melting into the dough too quickly. If the dough is resisting while rolling, let it rest for another 5 minutes to relax the gluten.
🍽️ Serving Suggestions
Serve hot with a side of spicy vinegar and chili oil dipping sauce. Pair with a pot of strong Pu-erh or brick tea to cut through the richness of the lamb. Accompany with a fresh 'Tiger Salad' (Laohu Cai) consisting of julienned peppers, cilantro, and scallions. Enjoy as a street-food style snack or as part of a larger Xinjiang feast with Big Plate Chicken (Dapanji).