Roasted Samsas 烤包子

Overview

Chinese Name: 烤包子
English Name: Roasted Samsas; Baked Bun; Baked Bun
Category: Snack小吃
Main Ingredients: Flour

Roasted Samsas烤包子 (called “Samusa萨木萨” in Uyghur) and thin-skinned steamed stuffed bun (called “GOx Garda” in Uyghur) are one of the favorite foods of all ethnic groups in Xinjiang新疆. Fresh mutton should be used when baking steamed stuffed buns. It’s best to choose mutton with uniform fat and thin. Too thin meat is not suitable for stuffing, and the taste is too firewood. Generally, it’s half fat and half thin.

Restaurants and food stalls in bazaars in urban and rural areas sell more of these two kinds of food, such as Beijing meat pancake北京夹肉烧饼 and Tianjin Goubuli steamed stuffed bun天津狗不理包子, which are very popular with customers.

The bun is mainly baked in a Nang pit. Roll the steamed stuffed bun skin thin with dead noodles and fold the four sides into a square. Steamed stuffed buns are made by mixing diced mutton, diced sheep tail oil, onion, cumin powder (cumin孜然, a spice produced in Xinjiang, has a special flavor, which can lift the fragrance and remove the smell, and is a good seasoning for mutton dishes), refined salt and pepper, adding a small amount of water and mixing well.

Stick the wrapped raw steamed stuffed buns in the Nang pit and bake them for more than ten minutes. The skin of the bun is yellow and bright. And the skin is crisp and the meat is tender in the mouth, and the taste is delicious.

Among the Uygur roasted steamed buns, in addition to those baked in the Nang pit, there are also fried steamed buns called “Sambusa桑布萨”. The filling material of Sambusa is similar to that of other baked buns, but it should be fried in the pot first and then reused. This kind of steamed stuffed bun is shaped like dumplings. It is pressed with a lace knife to press out neat patterns. And it is very similar to small works of art.

Sambusa is not only used to entertain guests but also often used as gifts for each other at weddings. The pit used for baking steamed buns is called “Shamusatunur沙木萨吐努尔”, which is smaller than the general Nang pit. It uses a smaller water tank. Take it off the bottom, buckle it upside down, and build it up with adobe all around. When baking steamed stuffed buns, sprinkle some saltwater into the hot pit to prevent the steamed stuffed buns from falling off.

How to make Roasted Samsas?

Ingredients：

15 grams of refined salt
300 grams of flour
160 grams of water
One onion
200g mutton leg
2 slices of ginger
1 egg
10 grams of salt
5 grams of pepper
15g cumin
30ml sesame oil
30ml water

Instruction:

Step 1, Pour the flour into the basin and add water several times. Add water and stir with chopsticks. After the flour is in the shape of flakes, knead it into a smooth dough by hand, cover it with plastic wrap, and put it indoors for 20 minutes.
Step 2, Dice the onion, add chopped ginger and a spoonful of salt, mix well and set aside.
Step 3, Cut the mutton into 5mm diced pieces, add salt, cumin, sesame oil, and water, stir well, and marinate for 5 minutes.
Step 4, Pour the onions into the pickled mutton and mix well. The filling is ready.
Step 5, Divide the dough into equal parts of small dosage, flatten it, roll it open with a rolling pin, put meat stuffing in the middle, and then brush egg liquid on the edge of the dough, which is wrapped into a rectangle like “folding quilts”.
Step 6, Spread tin foil on the baking tray, brush a thin layer of vegetable oil, put on the wrapped baked bun, and brush the surface with egg liquid.
Step 7, Preheat the oven to 220 ℃, put the baking pan in the middle of the oven, bake for about 15 minutes, bake it out of the oven and eat it while it is hot.

Tips:

Xinjiang baked bun dough uses noodles that do not need to be fermented, so the dough should be rolled thicker than the dumpling skin. In this way, the water and oil are not easy to flow out when baking, and it is not firewood to eat.