Not-Authentic Xinjiang Baked Buns

Name: Not-Authentic Xinjiang Baked Buns
Total time: 3600 s
Yield: Makes about 10 buns
Ingredients: 3 cups all-purpose flour (about 375 grams); 2 eggs; Traditional Xinjiang style uses chopped lamb, but I use 1.1 lbs ground pork (500 grams); 1 onion, diced; 1 small bunch of scallions, diced; 1 tablespoon cumin powder; 1 tablespoon soy sauce; 1 teaspoon salt; 1 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 tablespoon soy sauce

撲斗小廚 @julia0519

After watching Axing visit Xinjiang to try baked buns, I've been craving them for a long time. In Xinjiang, they use a large clay oven to bake the buns against the wall and sprinkle salt on the outside. I use a home-friendly method with an air fryer. You don't need to let the dough rise, so it's simple and convenient. As soon as they're done, the aroma fills the kitchen and they disappear fast!

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Ingredients

1 hour

Makes about 10 buns

3 cupsall-purpose flour (about 375 grams)
2eggs
Traditional Xinjiang style uses chopped lamb, but I use 1.1 lbs ground pork (500 grams)
1onion, diced
1small bunch of scallions, diced
1 tablespooncumin powder
1 tablespoonsoy sauce
1 teaspoonsalt
1 teaspoonground black pepper
1 teaspoongarlic powder
1 tablespoonsoy sauce

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Steps

1 hour

1

Mix the flour, eggs, and water to form a smooth dough. Since different brands of flour absorb water differently, add water gradually and adjust as needed for a soft dough. Let the dough rest for about 20 minutes while you prepare the filling.
2

Combine the ground meat, diced onion, diced scallions, and all the seasonings. Mix well.
3

Divide the dough and roll it out into rectangles. Place the filling in the center, then fold the top, bottom, and sides over to form a rectangle. Flip it over so the seam is on the bottom. Brush the top with beaten egg and sprinkle with sesame seeds. Grease a piece of foil or use parchment paper to prevent sticking.
4

Place in the air fryer at 350°F (about 175°C) and bake for 12 minutes, or until the tops are golden brown.