Description
Kao Bao Zi, also known as baked buns or Samsa, are a delicious Xinjiang cuisine dish. These buns feature a tender dough filled with savory lamb and onion, seasoned with cumin and black pepper, then baked to a golden crisp. They are a perfect snack or light meal.
Ingredients
Scale
- Dough:
- 300g 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-inch (1-cm) pieces and place in a large bowl. Add salt, cumin powder, and black pepper. Mix well. Stir in minced onion and peanut oil.
- Prepare the dough: Combine flour and salt in a large bowl. Add oil and egg. Whisk with chopsticks until wet ingredients are absorbed. Slowly add warm water while stirring, until soft dough flakes form with no dry flour remaining. Adjust with more water if too dry, or more flour if too sticky.
- First kneading: Dust hands and a work surface with flour. Gather dough flakes and knead until smooth, about 5-10 minutes. The dough should be soft but not sticky.
- First rest: Transfer dough to a bowl, cover with a damp cloth or plastic wrap, and let rest for 15 minutes at room temperature.
- Second kneading: Knead the dough again until very smooth, about 2-3 minutes.
- Second rest: Let the dough rest for another 30 minutes to relax the gluten.
- Preheat oven to 450°F (230°C). Line a baking tray with parchment paper.
- Prepare egg wash: Beat egg yolk with milk or water. Reserve the egg white.
- Shape the buns: Dust a work surface lightly with flour. Divide the dough into 10 equal pieces. Roll each piece into an oval shape, thicker in the center and thinner on the edges.
- Fill the buns: Place about 4-5 tablespoons of filling in the center of each dough disc.
- Fold the buns: Fold the longer edges of the dough to meet in the middle and pinch to seal. Brush the short ends with egg white. Fold the short ends to the center and pinch firmly to seal the filling inside. Gently press the buns and place them on the prepared baking sheet.
- Egg wash and seeds: Brush the top of each bun with a thin layer of egg wash and sprinkle with sesame seeds.
- Bake: Bake on the middle rack for 25 minutes, until golden brown.
- Cool and serve: Let the buns cool for 5-10 minutes before serving.
Notes
- Lamb leg is recommended for its flavor and fat ratio. If using a lean cut, consider adding small pieces of lamb fat for juicier buns.
- Ground lamb can be used as an alternative to diced lamb, though the texture will differ.
- Beef (marbled cuts like flank or skirt) or chicken thigh are good meat substitutions. Ensure pork is not too lean if used.
- A small amount of finely diced carrot can be added to the filling for color.
- Some lamb juice leaking during baking is normal and the thicker dough base helps absorb it.
- Kao Bao Zi can be made ahead and frozen. Bake from frozen, adding a few extra minutes to the cooking time.
- Reheat leftovers in the oven at 400°F (200°C) for about 10 minutes.
- Prep Time: 1 hour 10 minutes
- Cook Time: 25 minutes
- Category: Appetizers, Main Course, Snacks
- Method: Baking
- Cuisine: 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