Xinjiang Baked Buns, known as "kao bao zi" in Chinese, are a popular street food from Xinjiang. They have been enjoyed for centuries by the Uyghur people and other Central Asian communities. The buns are made with a simple dough and filled with spiced lamb, then baked in a clay tandir oven until golden and crispy. They were originally created as a portable, filling meal for travelers and traders on the ancient Silk Road. Today, they're a favorite snack in Xinjiang and beyond.

How It's Made

1. Making the dough: Flour, water, and a little oil are mixed into a smooth dough. It's rolled out into thin, round wrappers.

2. The filling: Lamb is mixed with chopped onions, salt, black pepper, and cumin. The cumin gives it that signature Xinjiang flavor.

3. Folding: A spoonful of filling is placed in the center of each wrapper. The wrapper is folded into a half-moon shape and the edges are pressed together.

4. Baking: The buns are placed on the inner walls of a hot tandir oven. The high heat bakes them quickly, giving them a crispy, golden crust.

5. Serving: The buns are served hot, straight from the oven.

What It's Like

Xinjiang Baked Buns are simple, but they hit all the right notes. The crust is crispy and slightly charred, while the inside is packed with juicy, flavorful lamb. The cumin and onion add a warm, savory depth that makes every bite satisfying. They're not too big, but they're filling enough to be a meal on their own. If you're walking through a Xinjiang market and smell something amazing coming from a clay oven, it's probably these buns.