Thin-skinned Steamed Buns--xinjiang Taste

Name: Thin-skinned Steamed Buns--xinjiang Taste
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g leg of lamb; 500g onion; 100g Mutton; 500g Flour; Some salt; Some oil; Some Cumin powder; Some Chicken Essence; Some pepper

by Tianshan Cocoa

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Thin-skinned buns, called "Pitimanta" by the Uyghurs, are white and shiny, with thin paper-like skin, tender and oily, and accompanied by Xinjiang onions. When it comes to delicious, you don’t have to worry about eating too much meat and affecting your blood pressure.) The rich sweetness is very refreshing and delicious. It is made of top-quality lamb as the stuffing, and it is a delicious food that the Uyghur people love. The Uyghur way of eating is generally eaten with naan or pilaf. To eat with naan, first put the thin naan in a bamboo basket and steam for a while, then put the bun on top of the thin naan; eat with pilaf, put the bun on the pilaf bowl. Known as Zhufan Baozi, this is one of the top meals for Uyghurs. Regardless of the way of eating, sprinkle an appropriate amount of pepper on the thin-skinned buns to enhance the flavor and increase appetite. In Xinjiang, Bopi Baozi is as famous as the "Goubuli" Baozi in Tianjin, which is well-known throughout the country. It is listed as the top of Xinjiang famous snacks along with barbecue, pilaf, and noodles. It is also an indispensable delicacy in Xinjiang grand banquets. . Those who travel to Xinjiang from afar must not miss a taste of Xinjiang's thin-skinned steamed buns. In short, if you are traveling in Xinjiang, you must eat this fragrant and authentic Xinjiang-style delicacy thin-skin steamed buns, don't regret it. In fact, I rarely make thin-skinned buns at home. The main reason is that they are too greasy and are made of sheep fat, but they don’t contain fat and don’t have the taste of thin-skinned buns. Thin-skinned buns are mainly cooked with thin skin. Later, the filling can be seen almost through the skin of the bun. It tastes as if the skins of steamed buns are melted into the oily aroma of tender meat, which has the flavor of steamed buns. There is a thin-skinned steamed buns shop in Xinjiang Grand Bazaar. Last year, I filmed the whole process. The owner is very enthusiastic. The business in that shop is very good. Every time I go, I have to go to the shop to eat and take some home. The color is white and oily, the skin is thin as paper, the meat is tender and oily, accompanied by the rich sweetness of Xinjiang onion (skin teeth), it is very refreshing and delicious. "

Ingredients

400g Leg Of Lamb
500g Onion
100g Mutton
500g Flour
Some Salt
Some Oil
Some Cumin Powder
Some Chicken Essence
Some Pepper

Thin-skinned Steamed Buns--xinjiang Taste

1. Ingredients: leather teeth flour, salt, lamb leg, mutton oil, chicken essence, clear oil, pepper powder, cumin powder

Thin-skinned Steamed Buns--xinjiang Taste recipe

2. Lamb leg and mutton fat are proportional: mutton 2/3 mutton fat 1/3, onion and meat ratio: 1:1, cut the selected ingredients into small dices for use

3. Mix the noodles with appropriate flour and salt. The noodles must be hard but not too soft. The amount of salt must be appropriate. Mix the noodles into a smooth dough, cover with plastic wrap, and wake up for 20 minutes.

4. Mix the chopped ingredients with appropriate amount of salt and chicken essence water and oil, then add some cumin powder, black pepper powder and stir evenly

5. Grab the awake noodles to the size of your thumb and roll them into a round noodle. The thinner the skin, the better. Put the right amount of meat on the noodle and wrap it into a chicken comb shape.

6. Boil water in the steamer, brush the bottom of the basket with clear oil, and put the wrapped buns in the steamer.

7. Steam it on high heat for 20 minutes.

8. The color is white and oily, the skin is thin as paper, the meat is tender and oily, accompanied by the rich sweetness of Xinjiang onion (skin teeth), it is very refreshing and delicious.

9. Usually sprinkle with pepper and eat with onions

Tips:
The thinner the skin, the better. The lamb should be fresh lamb leg. When making the noodles, there should be no salt, just a little bit to maintain the skin's toughness. You can add pepper and shredded onion when eating, so that the appetizer is not greasy.