Xinjiang Lamb Samsa
Crispy fried pastry triangles filled with spiced ground lamb, onions, and cumin—a beloved street food from China's far west. Served hot with vinegar and chili oil for dipping.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 1 pound ground lamb
- 1 medium yellow onion
- 1.5 teaspoons ground cumin
- 2 tablespoons soy sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups all-purpose flour
- ¾ cup water
- 4 tablespoons neutral oil, divided
- ¼ cup black vinegar or rice vinegar
- 2 tablespoons chili oil
Instructions
- 1
Dice the onion into 1/4-inch cubes by first cutting it in half lengthwise, then slicing each half into thin lengthwise strips, then crosswise into small dice.
- 2
Place the ground lamb in a large bowl and add the diced onion, 1.5 teaspoons cumin, 2 tablespoons soy sauce, 0.5 teaspoon salt, and 0.25 teaspoon pepper.
- 3
Mix with your hands or a wooden spoon, pressing and folding for about 1 minute, until the filling is evenly combined and slightly sticky. Set aside.
- 4
Place 2 cups flour in a large bowl, then pour in 0.75 cup water slowly while stirring with a wooden spoon until a rough, shaggy dough forms.
- 5
Knead the dough with your hands for 3 minutes, pressing and folding it repeatedly against the side of the bowl, until it becomes smooth and elastic.
- 6
Drizzle 1 tablespoon of neutral oil over the dough, then knead for 30 seconds until the oil is fully absorbed and the dough looks shiny.
- 7
Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 15 minutes so the gluten relaxes and the dough becomes easier to work with.
- 8
Divide the dough into 8 equal pieces by cutting it into quarters, then cutting each quarter in half; roll each piece between your palms into a smooth ball.
- 9
On a lightly floured surface, roll one dough ball into a thin circle about 5 inches wide and 1/8-inch thick, dusting with flour to prevent sticking.
- 10
Place 2 tablespoons of lamb filling on the lower half of the circle, leaving a 1/2-inch border; fold the dough in half to form a semicircle, then press and seal the edges firmly by pinching them with your fingers.
- 11
Fold the sealed semicircle in half again to form a triangle, pressing the edges one more time to ensure they are sealed and the filling cannot escape.
- 12
Repeat steps 9–11 with the remaining 7 dough balls and filling until all samsa triangles are formed.
- 13
Heat 3 tablespoons of neutral oil in a large skillet or wok over medium-high heat for 1 minute until the oil shimmers and moves quickly when you tilt the pan.
- 14
Carefully place 4 samsa triangles into the hot oil, flat-side down; they should sizzle immediately and loudly.
- 15
Fry for 3 minutes without moving them, until the bottom is deep golden brown and crispy—check by lifting one gently with a spatula to peek underneath.
- 16
Flip each samsa carefully with a spatula and fry for 2 more minutes, until the second side is also deep golden brown and crispy.
- 17
Remove the fried samsa to a paper-towel-lined plate using a slotted spoon or spatula, draining off excess oil.
- 18
Repeat steps 14–17 with the remaining 4 samsa triangles, frying them in the same oil.
- 19
Arrange the hot samsa on a serving plate and pour the black vinegar and chili oil into separate small bowls or cups for dipping.
- 20
Serve immediately while the samsa are still crispy and warm.
Tools you’ll need
- large mixing bowl
- wooden spoon
- damp cloth or plastic wrap
- rolling pin
- lightly floured surface or cutting board
- large skillet or wok, 12-inch
- spatula or slotted spoon
- paper towels
- serving plate
- small bowls for dipping sauce
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