Bao Pi Bao Zi (Uyghur Thin-Skin Mutton Dumplings / Pitir Manta)
The gravy looks transparent! Uyghur Steamed Dumplings with Explosive Sweetness of Lamb and Onion
Description
Traditional Dim Sum representing Xinjiang, called 'Pitir Manta' in Uyghur. True to its Chinese name 'Thin-Skin (Bao Pi)', paper-thin translucent wrappers envelope a filling of mutton and massive onions, steamed in baskets. Completely unlike Japanese meat buns, it is a true meat-juice bomb.
Restaurants serving Bao Pi Bao Zi (Uyghur Thin-Skin Mutton Dumplings / Pitir Manta)
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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
- Wheat flour
- Mutton(lean and fat)
- Onion(massive)
- Black pepper
- Cumin powder
- Salt
Instructions
- [Authentic Recipe]
- (Filling) NEVER use a meat grinder. Hand-chop fresh lean mutton and 'lamb tail fat' into 5mm cubes with a cleaver (the source of the juice).
- [Flavor Core]: Add 'massive amounts of minced onion' equal to or exceeding the meat volume.
- Mix with salt, black pepper, a touch of cumin, and a splash of water until sticky.
- (Wrapper) Knead flour, water, and salt into an unleavened 'dead dough' (Si Mian).
- Roll the dough out with a rolling pin into 'paper-thin, translucent circles', even thinner than soup dumplings.
- Heap the mutton filling and pinch the edges into a pouch or half-moon shape.
- Place in a bamboo steamer and steam on high for 15-
- mins.
- When done, the boiling mutton and onion juices visibly shine and glow through the translucent skin.
Learn more Spice, substitutes, tips
Key spices
Intense onion sweetness、Lamb fat depth、Sharp black pepper bite
Substitutes at Japanese supermarkets
(Wrap mutton/onion in large commercial gyoza wrappers and steam)
Pairing
Xinjiang Polo (Lamb Pilaf) / Black Vinegar
Trivia
[Trivia] A relative of 'Manti' eaten across Central Asia. While dumplings in inland Northern China feature thick, bread-like 'staple carb' wrappers, the Uyghur Pitir Manta minimizes the wrapper completely, existing purely as a luxurious Dim Sum designed to 'eat a ball of meat'.
Eating tips & etiquette
[Unique Eating] Bite it piping hot, careful not to burn yourself. Because the skin is paper-thin, the instant you eat it, your mouth floods with 'sweet mutton and onion soup'. Dipping in black vinegar/chili oil is standard, but in Xinjiang, resting them on top of 'Polo (Lamb Pilaf)' and eating them together is considered the ultimate feast.
Allergen
Wheat, Mutton