Description
(A home-style/street variation of the aforementioned Tandoor 'Kao Bao Zi'). For homes or small stalls lacking a Tandoor oven, this style shallow-fries both sides on an oiled griddle. Features an intensely flaky, pie-like crust and massive meat juices.
Restaurants serving Xinjiang Pan-fried Meat Pie
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Mutton
- Onion
- Wheat flour
- Cumin powder
- Black pepper
- Veg oil(or Lamb fat)
Instructions
- [Authentic Recipe (Pan-fried version)]
- (Filling) Finely chop fresh lean mutton and fat. Mix with equal parts minced onion, salt, black pepper, and massive cumin powder.
- (Dough Secret) This is the difference from Tandoor. Envelop an 'oil roux' (flour and lamb fat/lard) in a basic dough. Fold and roll repeatedly to create a 'puff pastry layer' like a croissant.
- Roll thin, pile the mutton filling high.
- Fold into a square or half-moon, pinching the edges tightly.
- Place on a flat griddle (or pan) coated generously with oil.
- Shallow-fry (Jian) slowly on medium heat until the dough puffs, shatters into flaky layers, and both sides turn a crispy golden brown.
Learn more Spice, substitutes, tips
Key spices
Lamb fat umami and cumin aroma、Flaky puff pastry
Substitutes at Japanese supermarkets
(Wrap mutton/onion in frozen puff pastry and pan-fry)
Pairing
Xinjiang Milk Tea / Yogurt
Trivia
[Trivia] While orthodox Tandoor 'Kao Bao Zi' is only hard on the bottom, this griddle-fried style absorbs oil entirely, becoming uniformly flaky like pie. It is highly popular among youth who argue its junk-food deliciousness surpasses the original.
Eating tips & etiquette
[Unique Eating] Bite it piping hot. The outer puff pastry crumbles 'CRACK! FLAKE!', and boiling hot mutton juices and sweet onion soup gush out 'exactly like a Xiao Long Bao'. Eat by slurping to avoid burns.
Allergen
Wheat, Mutton