Xinjiang Baked Buns (Kao Bao Zi)
Kao bao zi (xin jiang kao bao zi / 新疆烤包子) is the most popular street food in Xinjiang, commonly made with lamb and baked in tandoor ovens (Chinese: 馕坑). You can switch to beef and use a pizza stone or heavy cast-iron skillet at home for that crispy result.
Ingredients
| 120 g | water (aromatic water) |
| 15 g | scallion, diced |
| 9 g | diced ginger |
| 4 g | whole Sichuan peppercorns |
| 0.8 g | star anise |
| 680 g | lamb meat |
| 57 g | lamb fat, trimmed from the lamb meat |
| 6.8 g | cooking oil |
| 0.8 g | star anise (filling) |
| 2.5 g | cinnamon stick |
| 0.4 g | bay leaves |
| 2 g | dried galangal (optional) |
| 400 g | sweet onion, diced |
| 9 g | minced garlic |
| 2.4 g | ground black pepper |
| 13 g | cumin powder |
| 5.3 g | cumin seeds |
| 14.3 g | salt |
| 33 g | soy sauce |
| 454 g | bread flour |
| 1 pc | egg |
| 160 g | water (wrapper) |
| 5.7 g | salt (wrapper) |
| 28 g | room-temperature butter |
| 9 g | raw sesame seeds |
| 1 pc | egg (for brushing) |
| 240 g | water (salted, for baking) |
| 2.9 g | salt (salted water) |
Instructions
Make the filling: 1. Make aromatic water by soaking the diced scallion, ginger, Sichuan peppercorns, star anise and water in a small bowl 1 hour; drain and discard the solids, saving the liquid. 2. If the lamb has visible fat, trim off about 2 oz and dice it. 3. Dice the lamb into soybean-size pieces (diced meat gives better texture, though ground meat saves time). 4. Add the oil and diced lamb fat to a wok; stir over low heat 2-3 minutes until the fat renders and bits are golden (or use 3 Tbsps vegetable oil). 5. Add the star anise, dried galangal, bay leaves, cinnamon stick and half the diced sweet onion; stir over low heat until the onion is golden brown. 6. Remove everything from the wok; discard the star anise, cinnamon and bay leaves; reserve the oil and caramelized onion to cool. 7. Combine the diced lamb, minced garlic, cumin powder, toasted cumin seed, black pepper, salt and soy sauce in a big bowl; pour in the aromatic water in batches and stir in one direction 3-5 minutes until absorbed. 8. Add the reserved diced sweet onion and caramelized onion; mix well and chill.
Make the wrapper and wrap the buns: 1. In a stand-mixer bowl combine the bread flour, salt, egg and room-temperature water; mix until absorbed. 2. Knead with the hook on medium-low 8-10 minutes until smooth (or 10-12 minutes by hand). 3. Add 2 Tbsps butter and knead another 10 minutes until absorbed. 4. Wrap in plastic and rest 30 minutes. 5. Divide into 16 pieces and roll each into a smooth ball; keep covered. 6. Flatten each ball and roll into a 6-inch wrapper with a thick middle and thinner edges. 7. Dab a wrapper with water, put 2 oz filling in the center and fold like an envelope, sealing well. 8. Flour a tray, set the bun aside and fold the rest. 9. Whisk one egg, brush on top of the buns and sprinkle with raw sesame seeds.
Bake the buns: 1. Place a pizza stone or large cast-iron skillet in the oven and preheat to 450F / 232C. 2. Stir salt and water in a bowl to dissolve. 3. Wet the bottom of a bun with the salted water and quickly put it on the preheated stone/skillet (work fast to keep the heat). 4. Bake 12-15 minutes until golden brown.