Thin-skinned steamed dumplings 薄皮包子
Thin-skinned steamed dumplings is featured among the local specialties of Xinjiang.
Very thin wheat wrappers enclose lamb and onion filling in plump steamed parcels. Bite carefully into the hot juices and try them at a Xinjiang dumpling shop.
How it is made
Very thin wheat wrappers are folded around a generous lamb-and-onion filling and steamed. The wrapping is kept minimal so the meat and its juices dominate each parcel.
Flavour & texture
The skin is delicate and lightly chewy, surrounding a succulent center with lamb richness and sweet onion aroma.
Local roots & traditions
Thin-skinned buns are a recognizable Xinjiang preparation, distinct from the thick, fluffy bread of many northern steamed buns.
How to order Thin-skinned steamed dumplings
Lift carefully, take the first bite over a plate and let the hot juices cool.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Chuchure lamb dumpling soup 曲曲 →
Very small wheat wrappers are filled with seasoned minced lamb, folded and cooked in a broth with aromatics. Their size distinguishes them from larger steamed buns or dumplings. The wrappers are delicate, with little savory lamb centers and a warming broth. Herbs or pepper provide fragrance without requiring a thick sauce.
Grilled lamb skewers 烤羊肉串 →
Lamb chunks, often alternating lean meat and fat, are threaded onto skewers and grilled over strong heat. Cumin, chili and salt are familiar seasonings, with local and individual variations. Fat renders around browned edges, giving a juicy bite and a smoky, aromatic finish.
Questions before you order
What name should I show when ordering?
Show 薄皮包子 for Thin-skinned steamed dumplings. Lift carefully, take the first bite over a plate and let the hot juices cool.
Sources & reading
Recipes and servings vary between kitchens.