Xinjiang Lamb Samsa

Step 1

Dice the onion into 1/4-inch cubes by first cutting it in half lengthwise, then slicing each half into thin lengthwise strips, then crosswise into small dice.

Step 2

Place the ground lamb in a large bowl and add the diced onion, 1.5 teaspoons cumin, 2 tablespoons soy sauce, 0.5 teaspoon salt, and 0.25 teaspoon pepper.

Step 3

Mix with your hands or a wooden spoon, pressing and folding for about 1 minute, until the filling is evenly combined and slightly sticky. Set aside.

Step 4

Place 2 cups flour in a large bowl, then pour in 0.75 cup water slowly while stirring with a wooden spoon until a rough, shaggy dough forms.

Step 5

Knead the dough with your hands for 3 minutes, pressing and folding it repeatedly against the side of the bowl, until it becomes smooth and elastic.

Step 6

Drizzle 1 tablespoon of neutral oil over the dough, then knead for 30 seconds until the oil is fully absorbed and the dough looks shiny.

Step 7

Cover the bowl with a damp cloth or plastic wrap and let it rest at room temperature for 15 minutes so the gluten relaxes and the dough becomes easier to work with.

Step 8

Divide the dough into 8 equal pieces by cutting it into quarters, then cutting each quarter in half; roll each piece between your palms into a smooth ball.

Step 9

On a lightly floured surface, roll one dough ball into a thin circle about 5 inches wide and 1/8-inch thick, dusting with flour to prevent sticking.

Step 10

Place 2 tablespoons of lamb filling on the lower half of the circle, leaving a 1/2-inch border; fold the dough in half to form a semicircle, then press and seal the edges firmly by pinching them with your fingers.

Step 11

Fold the sealed semicircle in half again to form a triangle, pressing the edges one more time to ensure they are sealed and the filling cannot escape.

Step 12

Repeat steps 9–11 with the remaining 7 dough balls and filling until all samsa triangles are formed.

Step 13

Heat 3 tablespoons of neutral oil in a large skillet or wok over medium-high heat for 1 minute until the oil shimmers and moves quickly when you tilt the pan.

Step 14

Carefully place 4 samsa triangles into the hot oil, flat-side down; they should sizzle immediately and loudly.

Step 15

Fry for 3 minutes without moving them, until the bottom is deep golden brown and crispy—check by lifting one gently with a spatula to peek underneath.

Step 16

Flip each samsa carefully with a spatula and fry for 2 more minutes, until the second side is also deep golden brown and crispy.

Step 17

Remove the fried samsa to a paper-towel-lined plate using a slotted spoon or spatula, draining off excess oil.

Step 18

Repeat steps 14–17 with the remaining 4 samsa triangles, frying them in the same oil.

Step 19

Arrange the hot samsa on a serving plate and pour the black vinegar and chili oil into separate small bowls or cups for dipping.

Step 20

Serve immediately while the samsa are still crispy and warm.