Ingredients ?

Beef filling 200g

Onion 1pc

Pumpkin 200g

The way to make Xinjiang thin-skinned buns ?

Cut the pumpkin into small grains or slices, cut the onion into small grains, cut your own meat filling or buy ready-made meat filling from the supermarket.

Mix 10g of salt, 20g of cumin, 5g of sugar, a little olive oil and sesame oil into the stuffing. Add a small cup of cold boiled water to the meat mixture in three batches, and vigorously press in one direction so that the water enters into the meat mixture and increases the soupiness of the meat.

This step of mixing the dough is like living dumpling noodles, in order not to let the dumpling skin break easily, I used two-thirds of milk and one-third of water to mix and mix the dough, and put in 3g of salt.

When the dough is ready, let it rise for a while, then knead it until the surface is smooth, then cut it in the center and divide it into two parts. The dough is then divided into two parts, one in each direction, and the other in the center.

It's the same as rolling out a dumpling skin, but with a larger, thicker skin. After all, we are making dumplings, so we need to make them more durable.

After rolling out the skin, you can wrap the buns into two even ends as if they were dumplings. Brush a thin layer of oil on the steamer to prevent the skin from sticking to the pan; add the buns to the pot of boiling water and steam over high heat for fifteen minutes.

The cumin powder is a perfect match for the real thin-skinned buns, and the flavor is superb. Xinjiang people do beef buns generally add a little suet, so that the beef will not be very firewood, and the flavor is more fresh