This recipe comes from a memory of a taste and of a Mongolian? Chef (from the banner behind him I think it is Inner Mongolia).
Yesterday I made Uzbek samsa, a baked dough filled with spinach, and it reminded Jan of the Uyghur lamb samsa we had in Kashgar in 1988. I know the name Uyghur looks frightening to American sensibilities, but it is pronounced “Way-ger.” We were taking our vacation, from teaching English to the Chinese, to the far west of China. There were almost no foreigners in China during those months so, except for a few stray Canadians and Australians, we had Xinjiang pretty much to ourselves (not counting several million locals). The locals assumed that we were Canadians, except for the one who thought I was a Russian and the woman who came up to Jan and started chatting her up in Uyghur. She could have easily passed in the Mexican embroidered dress and the Russian babushka she was wearing.