Baked Samosa, Two Ways (Uyghur Lamb Meat Pie, 烤包子)

Cook traditional meat pie

To make the dough

• Add flour to a large bowl and slowly blend in water. Use a pair of chopsticks to whisk the flour until the water is fully absorbed. Dust both hands with dry flour and start kneading, until dough forms.
• Dust a working surface with flour and transfer the dough onto it. Knead the dough until the surface turns smooth, about 10 minutes.
• Transfer the dough to a large bowl. Cover with a damp dish towel or plastic wrap. Allow to rest at room temperature for 30 to 40 minutes.

To make pie filling

• While resting the dough, prepare the filling.
• Cube lamb meat into 0.8 to 1 centimeter (0.3 to 0.4 inch) pieces and add them into a large bowl.
• Add ginger, soy sauce, cumin powder, salt, and peppercorn powder. Mix well. Add peanut oil and mix again. Add cornstarch in 2 batches and mix by hand until the lamb is evenly coated.
• Add onion and mix well.

To wrap the meat pies

• Preheat oven to 220 degree C (430 F). Line a baking tray with aluminum foil. Spray (or brush) a thin layer of oil.
• Add 2 tablespoons of oil to a small bowl and set aside.
• Dust the working surface with flour again and transfer the dough onto it. Divide the dough into two equal pieces and put one piece back into the bowl. Cover well.
• Dust both hands with flour and knead the dough several times. Roll the dough into a long stick and further divide into 5 equal parts.
• Knead a piece of dough a few times to shape a ball. Press it into a round disc. Roll the dough with a rolling pin to flatten the disc to about 18 centimeters (7 inches) across and 2 millimeters (1/12 inch, like the thickness of a 1 dollar coin) thick.
• Place 4 to 5 tablespoons of filling in the center of the dough disc. Brush a thin layer of oil onto the edge. Fold the upper and lower edges of the dough until they overlap each other. Fold the left and right ends so the dough seals the filling inside. Press gently and place onto the baking sheet.
• Work on the rest of the dough in the same manner.
• Spray (brush) each meat pie with a thin layer of oil on top and sprinkle sesame seeds to garnish.
• Bake on the middle rack and bake at 220 degree C (430 F) for about 15 minutes, until the surface turns golden brown.
• Let the meat pies cool for 5 minutes, then transfer a plate.
• Serve warm as a snack or main dish.

Cook easy lamb roll

To make pie filling

• Follow the way above of cooking traditional meat pie. You could replace the cubed lamb leg meat with ground lamb. It’s easier to wrap with ground lamb.

To wrap the rolls

• Place a sheet of egg roll wrapper on a cutting board (or working surface). If you are using a 15x15 cm sheet, use 2 layers at a time. Place 2 to 3 tablespoons of filling on the lower end of the sheet. Fold the sheet like folding a spring roll: fold the bottom first; then fold both sides to seal the filling; roll and tuck the filling; place it seam side down. (see footnote)
• If you plan to freeze the rolls, place a baking sheet in an air-tight container and put the rolls on top. Do not overlap the rolls. Store in the freezer for up to 2 months.

To cook the rolls

• Preheat oven to 220 degree C (430 F).
• Line a baking tray with aluminum foil. Spray (or brush) a thin layer of oil on the foil.
• Place the rolls on the aluminum foil. The side with more layers of wrapper should face down. (Otherwise the rolls will easily break apart during baking, after the juice seeps into the dough sheet)
• Spray a thin layer of oil onto the rolls.
• Bake on the middle rack at 220 degree C (430 F) for 10 minutes, until the surface turns golden. To cook frozen rolls, bake for about 14 minutes, until the surface turns golden.
• Serve warm as a snack or appetizer.