Mutton 500g Onion One and a half
Black pepper Appropriate amount Cumin powder Appropriate amount
Sesame oil Appropriate amount Chicken Essence Appropriate amount
Salt Appropriate amount All-purpose flour 300g
How to make Xinjiang specialty thin-skin buns Illustration of how to make thin-skin buns, a specialty snack in Xinjiang 1

Step 1

First, add a little salt to warm water to make it strong with the noodles. When kneading the dough, use chopsticks to stir and add water to form a snowflake shape. until there is no dry flour around. Illustration of how to make thin-skin buns, a specialty snack in Xinjiang 2

Step 2

Cut the mutton into fingernail-sized pieces. The ratio of lean meat to fat is 2:1. Don’t have too much lean meat, otherwise it will be too dry, and not too much meat, otherwise it will be too greasy. Illustration of how to make thin-skin buns, a specialty snack in Xinjiang 3

Step 3

Then dice the onion, the ratio of onion is the sum of fat and lean mutton. Illustration of how to make thin-skin buns, a specialty snack in Xinjiang 4

Step 4

Then put the fat and lean mutton and onions together, add chicken essence, salt, black pepper, cumin powder and sesame oil and stir until fragrant.Illustration of how to make thin-skin buns, a specialty snack in Xinjiang 5

Step 5

Let the mixed dough rest for 20 minutes, then cut it into several large pieces, then let it rest for a while and cut it into pieces for making buns, which are used to roll out the dough. Illustration of how to make thin-skin buns, a specialty snack in Xinjiang 6

Step 6

After wrapping, steam it for 20 minutes and then take it out. When eating, sprinkle black pepper and cumin powder on the bun surface. Cooking techniques for Xinjiang specialty thin-skin buns