XI’AN STYLE SMUSHED LAMB MEATBALL BURGER

XI’AN STYLE SMUSHED LAMB MEATBALL BURGER

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XI’AN-STYLE SMUSHED LAMB MEATBALLS BRAISED IN JOY-JUICE, STUFFED IN CH-ENGLISH MUFFINS… MORE THAN WORDS

I can’t even… I won’t even… I’m not even gonna…  Look, my friends, this is my Xi’an-style smushed lamb meatballs braised in joy-juice, slobbering in between a layer of sesame/peanut sauce and cilantro/red onion slaw, my signature chili oil and Xi’an burger buns (call it Ch-english muffins).  If you are looking at them and doesn’t have the urge to tell me to shut the fuck up now, and get to it, then I don’t know nothin’ about foods.  This is where that song – More Than Words – was written for, a song that I suffered through 20 years of karaoke with and couldn’t figure out the appeal, until now.

And you wouldn’t have to saaayeh~ that you love me.  Cuz I’d already knowoah~

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XI’AN STYLE BURGER BUNS:

Makes: 8 buns

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• 3 cups (400 grams) unbleached all-purpose flour, divided in half
• 1 tbsp (21 grams) honey
• 1/2 tsp salt
• 1 cup (225 grams) water at 140F/60C (it should be uncomfortable to leave your finger in it for more than 3 seconds)
• 2 tsp (6 grams) instant dry yeast
• 2 tbsp (28 grams) vegetable oil, plus more to rubbing
• Ground white pepper for dusting

In a stand-mixer bowl with dough-hook/or with hand-held mixer with dough-hooks/or by hand, mix 1/2 of the flour, honey, salt and water for 1 min until it comes into a thick batter.  Add the remaining flour and instant dry yeast, and knead on medium speed (or by hand) for 5 min until the dough is smooth and elastic.  Add the vegetable oil, then knead again for 6~7 min on medium-high speed (or 10 min by hand) until the dough is shiny, smooth, and tacky.  The dough should be warm and soft, but shouldn’t try to stick to your hands or the working surface too much.  If it does, knead in 2 extra tbsp of flour at a time, until it doesn’t.  Cover the bowl with plastic wrap and let proof until doubled, approx 1 hour (the dough is warm so it will proof very fast!).

Dust the working surface lightly with flour then transfer the dough on top, and divide into 8 equal portions.  Roll 1 portion out into a very thin, round sheet, then rub a little vegetable oil over the top surface evenly with your hand, and sprinkle lightly with ground white pepper.  Roll the sheet into a log, then twirl it into a snail-shaped dough.  Pinch the end tightly underneath the dough and press it down slightly, then set aside on a lightly floured surface.  Repeat with the rest, and arrange them in the order they are made.  Cover them with plastic-wrap and let rest for another 20 min, during which they should slightly expand again.

Coat the bottom of a heavy skillet with a little vegetable oil, then heat over medium heat.  Starting with the first dough you made, arrange 2~3 in the skillet with 2″ (4 cm) of space in between, then cover with a sheet of parchment paper and place another pot that’s approx the same size over the top.  The parchment will keep the steam inside and help cook the buns, while pot keeps them in disk-shape.  Turn the heat down to low and cook for 5~6 min, until the first side is golden browned.  Remove the pot and the parchment (the buns should have expanded considerably in diameter), and flip the buns (NO need to put the parchment or pot back on) and cook for another 5 min until the other side is browned as well.  The thickness of the buns should be about the width of your toe.  Transfer to a cooling rack and repeat with the rest.  Can be made the day before.

*I’ve tried baking them in the oven, sandwiched between two baking-sheets, but the result just wasn’t the same.  The oven-method gave them a tougher crust, and a drier interior.