Sesame Buns with Spiced Lamb

Name: Sesame Buns with Spiced Lamb
Total time: 2 h 55 min
Ingredients: 1 pound lamb leg or shoulder, deboned; 2 ounces lamb fat (optional but recommended); 3 cups all-purpose flour; 1 packet (2 1/4 tsp) active dry yeast; 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 cup plus 3 tbsp vegetable oil; 1 tbsp Sichuan peppercorn powder; 1 tsp black pepper; 2 tbsp sugar; 1 tsp plus extra salt; 2 tbsp cornstarch; 1 tsp MSG or chicken powder (optional); 2 tbsp sesame seeds; 3/4 cup warm water

Chewy homemade sesame buns filled with tender, spiced lamb pieces. The dough is flaky and aromatic, while the meat is perfectly seasoned with a blend of warming spices. A satisfying handheld meal inspired by Northwestern Chinese street food.

2h 55m

Medium

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Story

These sesame buns are best enjoyed fresh and warm, stuffed with juicy spiced lamb. The dough uses a simple oil dough technique for flaky layers, while the meat benefits from a long marination to develop deep flavor.

Ingredients

lamb leg or shoulder, deboned 1 pound

lamb fat (optional but recommended) 2 ounces

all-purpose flour 3 cups

active dry yeast 1 packet (2 1/4 tsp)

baking powder 1/2 tsp

baking soda 1/4 tsp

vegetable oil 1/2 cup plus 3 tbsp

Sichuan peppercorn powder 1 tbsp

black pepper 1 tsp

sugar 2 tbsp

salt 1 tsp plus extra

cornstarch 2 tbsp

MSG or chicken powder (optional) 1 tsp

sesame seeds 2 tbsp

warm water 3/4 cup

Instructions

Season the lamb

Cut the lamb into small cubes, roughly the size of your thumb nail. If using lamb fat, chop it finely and mix with the meat. Combine the lamb with Sichuan pepper powder, black pepper, half the sugar, salt, cornstarch, and MSG if using. Stir vigorously until the meat absorbs all the liquid. Drizzle 2 tablespoons of vegetable oil over the top, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight.

Make the oil dough

In a heatproof bowl, mix 1/2 cup of flour with Sichuan pepper powder, a pinch of salt, and a dash of black pepper. Heat 3 tablespoons of vegetable oil in a small pan until it just begins to smoke. Pour the hot oil over the flour mixture while stirring constantly until you get a smooth, pourable consistency. Let cool slightly.

Prepare the bread dough

Dissolve the remaining sugar in warm water in a large bowl. Sprinkle in the yeast and let sit for 5 minutes until foamy. Add the baking powder and baking soda, then gradually mix in the remaining flour. Knead until a smooth, elastic dough forms, about 8 minutes. Cover and let rest for 30 minutes.

Shape the buns

Punch down the dough and divide into 6 equal pieces. Flatten each piece into a disc, spread a spoonful of the oil dough in the center, then fold and seal. Roll each piece into an oval, then flatten into a disc about 4 inches wide. Brush the tops with water and press into sesame seeds.

Cook the lamb

Heat a cast iron skillet or wok over high heat. Add the marinated lamb in a single layer and cook without stirring for 2 minutes to develop a crust. Then stir-fry until cooked through and slightly caramelized, about 5-6 minutes total. The lamb should be tender and flavorful.

Bake and assemble

Preheat oven to 375°F (190°C). Bake the sesame seed buns for 12-15 minutes until golden brown and puffed. Let cool for 2 minutes, then slice each bun open and stuff generously with the hot spiced lamb. Serve immediately.