Pan-Fried Xinjiang Lamb Samsa

Ingredients

• ½ lb ground lamb
• 1 medium yellow onion
• 1.5 teaspoon ground cumin
• 12 wrappers store-bought dumpling wrappers or small wonton wrappers
• 3 tablespoon vegetable oil
• 1 to taste salt and black pepper

Instructions

1. 1

   Cut the onion in half lengthwise from root to tip, then peel away the papery skin. Place the flat side down on the cutting board and slice crosswise into very thin half-rings about the thickness of a coin.

2. 2

   Pour the ground lamb into a small bowl, add the cumin, 1/4 teaspoon of salt, and a pinch of pepper. Stir with a fork until the spices are evenly distributed throughout the meat, about 30 seconds.

3. 3

   Add the sliced onion to the bowl with the lamb mixture and stir gently with a fork until the onion is evenly mixed in, about 20 seconds.

4. 4

   Place one dumpling wrapper on a clean, dry work surface in front of you. Lay about 1 tablespoon of the lamb-onion mixture in the center of the wrapper, leaving a 1/4-inch border all around.

5. 5

   Dip your fingertip in water and wet the entire border of the wrapper. Fold the wrapper in half diagonally over the filling to make a triangle, then press the edges down firmly with your fingers to seal, pushing out any air pockets.

6. 6

   Repeat filling and folding with the remaining wrappers and lamb mixture until you have 12 sealed triangles, arranging them on a plate as you finish each one.

7. 7

   Pour the vegetable oil into a 12-inch skillet and set it over medium-high heat. Wait until the oil shimmers and a drop of water sizzles immediately upon contact, about 90 seconds.

8. 8

   Carefully lay 4 samsa triangles into the hot oil, being cautious of splashing. You should hear a steady, vigorous sizzle. Fry without moving them for 2 to 3 minutes until the bottom surface turns golden brown.

9. 9

   Using a thin spatula, flip each samsa over gently. Fry the second side for 2 to 3 minutes until it also turns golden brown and crispy.

10. 10

    Transfer the cooked samsa to a paper-towel-lined plate. Repeat steps 8 and 9 with the remaining 8 samsa in two more batches.

11. 11

    Taste one samsa and sprinkle the batch with additional salt or pepper if needed. Serve warm.

Tools you’ll need

• small bowl
• fork
• cutting board
• chef's knife
• 12-inch skillet
• thin metal spatula
• paper towels
• plate

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