Thin-skinned steamed buns (PitimanTa)

Thin-skinned steamed buns (PitimanTa)

　　In addition to being eaten alone, they are often mixed with pilaf to create what is called "pilaf buns," which are one of the finer dishes in Uyghur cuisine. The Uyghurs also have a uniquely flavored thin-skinned bun called "KawamanTa" (gourd bun), whose filling consists of gourd (this type of gourd has a long neck, khaki-colored skin, and is slightly sweet— a vegetable beloved by the Uyghurs), along with minced beef or mutton mixed with a small amount of onion, salt, refined oil, and pepper, all wrapped in the same thin-skinned bun dough. The filling in these buns is very juicy, and when you bite into one, the juice may drip down your chin. Whenever this type of gourd is in season, the Uyghurs start making these buns. In autumn, they also store gourds for winter consumption.

　　 In Bayandai Town, Yili, there is a very famous thin-skinned bun shop. The owner built an entire building from the profits of selling these buns. His customers are not only local Uyghurs but also many Han Chinese from Yining and numerous out-of-town tourists drawn by the reputation. Every weekend, the shop is packed with diners, and the parking lot is full of cars. Those without seats simply drag over a stool and dig in right at the entrance. The business is so good that it makes the owners of nearby shops envious.

　　 The characteristic of the thin-skinned buns from this shop is that they are white, glossy, with paper-thin skins, tender meat, rich fat, and a strong aroma of scallions. They are incredibly refreshing to eat.

　　 The ingredients for making thin-skinned buns include fresh lamb, onions, pepper, and salt. First, the lamb is diced into small thumb-tip-sized pieces, then the onions are finely chopped and mixed with pepper and salted water to form the filling. Then, cold water is used to knead the dough and roll it out. The dough is cut into small pieces and rolled into thin sheets about the size of a palm, with slightly thinner edges and a slightly thicker center. At this point, the filling is added and the dough is pinched into a cockscomb shape (with slight ruffles). The buns are then placed in a steamer and steamed over high heat for half an hour, during which the aroma of the lamb wafts through the steam in the air.

　　 In Yili, due to their richness, thin-skinned buns are usually eaten with softened steamed naan or pilaf. Before eating, you can sprinkle a little pepper on the buns—not only to enhance the flavor and reduce any gamey taste, but also to stimulate the appetite. Eating thin-skinned buns doesn’t require an elegant setting or mood; all you need is a good appetite and a cheerful mood to enjoy the deliciousness. Even if you gobble them down standing on the roadside, no one will laugh at you—and you should finish every last bit of them.

　　 In some towns in southern Xinjiang, Uyghur restaurant owners may even give you an extra serving of pilaf, seemingly afraid you won’t have enough to eat. If you act shy like a demure young lady, the owner might think you’re unhappy with the taste of his buns. When you leave, he might even gesture toward your stomach, implying that it’s too small—about the size of a walnut.