Description
Sizzling Uyghur Fried Meat Pie brings Central Asian street flavors straight to your kitchen, with crispy pastry and savory lamb filling that’ll transport your taste buds across continents in one delicious bite.
Ingredients
Scale
Meat and Protein:
- 1 pound ground lamb or beef
Dough and Flour Base:
- 4 cups all-purpose flour
- 1 cup warm water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
Seasonings and Herbs:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- ¼ cup fresh cilantro or parsley, chopped
- 1 tablespoon soy sauce
- Vegetable oil (for frying)
Instructions
- Mix 4 cups flour and 1 teaspoon salt in a large bowl, creating a smooth base for your dough.
- Gradually add 1 cup warm water, stirring until a rough dough forms. Knead 2 tablespoons vegetable oil into the mixture.
- Transfer dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Form into a round ball.
- Place dough in a greased bowl, cover with a clean kitchen towel, and let rest at room temperature for 30 minutes.
- In a separate bowl, combine 1 pound ground lamb with finely chopped onion and minced garlic.
- Sprinkle 1 teaspoon each of cumin, black pepper, paprika, and salt into the meat mixture. Mix thoroughly.
- Fold in ¼ cup chopped cilantro and 1 tablespoon soy sauce if desired. Ensure seasonings are evenly distributed.
- Divide rested dough into 8 equal portions. Shape each into a small ball and keep covered.
- Roll each dough ball into a 6-inch circular shape on a lightly floured surface.
- Place 2-3 tablespoons of meat filling in the center of each circle. Fold edges to seal completely.
- Heat 1.5 inches of vegetable oil in a skillet to 350°F over medium heat.
- Carefully place filled pies into hot oil. Fry for 3-4 minutes per side until golden brown and crispy.
- Remove pies with a slotted spoon and drain on paper towels to remove excess oil.
- Serve immediately while hot and crisp, allowing the golden exterior to showcase your culinary creation.
Notes
- Check dough consistency by gently pressing – if it springs back, kneading is complete.
- Keep filling moist but not wet to prevent soggy pastry edges during frying.
- Seal pie edges tightly with firm pinches to prevent filling from leaking during cooking.
- For gluten-free version, substitute wheat flour with almond or rice flour blend.
- Prep Time: 45-50 minutes
- Cook Time: 6-8 minutes
- Category: Fried
- Method: Frying
- Cuisine: Uyghur
Nutrition
- Serving Size: 4
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 65 mg