Xinjiang baked buns, known in Chinese as "kao baozi," are a popular street food in Xinjiang. They have long been enjoyed by the Uyghur people and other ethnic groups in Central Asia. The buns are made with a simple dough filled with seasoned lamb, then baked in a clay tandir oven until the crust turns golden and crispy. In earlier times, they were created as a portable and filling meal for travelers and merchants along the ancient Silk Road.

Cooking Instructions

In a bowl, combine all-purpose flour, salt, egg, and water. Mix until the dough forms into crumbs.

Add vegetable oil and knead into a dough. Let it rest for 10 minutes.

Knead until smooth, then let it rest for another 20 minutes.

Roll the dough into a long log and divide it into 8 equal portions. Roll each portion into a large dumpling wrapper.

Place about 70g of filling in the center, wrap it into a bun shape, with the pleats facing up.

Brush with egg wash, sprinkle with white sesame seeds, and place in the oven on the bottom rack. Bake at 200°C (actual temperature) for about 30 minutes.

Flavor and Texture

Xinjiang baked buns may seem simple, but everything about them is just right. The crust is crispy with a slight char, while the inside is packed with tender, juicy lamb. The cumin and onion add a warm, savory aroma that makes every bite satisfying. They're not too big, but they're filling enough to stand alone as a meal. If you're walking through a market in Xinjiang and catch an irresistible aroma wafting from a clay oven, chances are it's these baked buns