Goosh Nan: Uyghur Meat Pie

My version of Uyghur meat pie or goosh nan. Deep fried version.
meat pie slice 2
Steamed version of goosh nan.

Goosh nan (گۆشنان, gösh nan, “meat bread”) is the Uyghur version of a dish that is popular all over Central Asia and the Turkic world. It’s a round, flat pie stuffed with mincemeat, fried, and sometimes additionally steamed. It was one of my favorite dishes in Xinjiang, and makes a great appetizer or light meal, with plenty of hot green tea to wash it down.

meat nan in urumqi
Goosh nan in an Urumqi restaurant.

Goosh nan’s closest relative is the Tatar cheburek (or çiğ börek in Turkish), which is a half-moon shaped dough stuffed with meat and deep-fried. The concept of meat wrapped in dough is a key feature of Central Asian cuisine: manti, börek, chuchvara, goosh nan, and cheburek are all variants of the same idea.

Gosh nan in an Uyghur restaurant in Bishkek, Kyrgyzstan.

Goosh nan is a simple dish to prepare: roll out two pieces of dough to paper thin circles, top one with mincemeat, cover it with the other dough, and fry. Sometimes it is also steamed after frying, and sometimes it is more bready and baked, like in the picture below:

meat pie in kashgar
Goosh nan in a Kashgar restaurant.

This recipe is from Abdulaziz Salavat (in Russian). Here is an Uyghur video as well. I like the deep fried version the best, but try the steamed version too; it gives it a unique texture and flavor.

Finely minced beef or lamb. It’s better when you mince the meat by hand, but ground meat will do.
Black pepper

For the filling
1. Finely dice the onion and mix it into the ground meat with salt and black pepper. This is the same basic filling as in manti, cheburek and chuchvara. 

For the dough
1. Make a fairly firm dough out of flour, water, egg, and salt. Knead for 10 minutes and let it rest for 30min-1hr (it will be easier to roll out if you rest it).

2. Take two pieces of dough about the size of your palm. Roll each of these out to a wide, paper-thin sheet.
rolled dough

3. On one of the dough sheets, put your meat filling in a circle a bit smaller than the pan you will fry it in. Make the filling smooth and even.
dough with filling

4. Cover it with the other dough sheet, pressing down firmly all around the meat so the dough sticks together.
layer dough

5. Use a knife to cut out a circle, leaving room around the edges.
cut dough

6. Use your hands to make little folds all around the edges of the dough and press firmly so the dough pieces do not come apart.
folded edges

7. Deep fry the pie until golden brown. If you want to make the steamed version, you don’t have to deep fry it (steaming will make it un-crispy again anyway) but still fry both sides until golden brown. When it’s done, drain the pie on a thick pile of paper towels and dab oil off the top.
frying pie
draining pie

By the way, if you want to make cheburek, just do all the above steps, except make only one dough sheet, put meat on one half side, then fold it over.
8. If you want the steamed version, put the pie in a steamer, cover, and steam for 25 minutes.
steam pie 2

Ishtiha bolsun!

Deep fried version

meat pie with salad
Steamed version

9 thoughts on “Goosh Nan: Uyghur Meat Pie

  1. Michelle February 23, 2015 / 10:03 pm

    Fascinating that this is steamed after frying instead of vice versa! Looks absolutely delicious.


  2. pravit February 23, 2015 / 10:34 pm

    Yes, this has to be the first pie/dumpling recipe I’ve found that is steamed after frying. You would think it negates the point of frying, since it loses its crispiness, but the result is actually really unique – sort of like a cross between a fried dumpling and a steamed dumpling.


  3. Chantal Migita February 20, 2016 / 8:18 pm

    what is the measurement to make the dough.


    • pravit February 24, 2016 / 8:59 pm

      You can use 3 cups flour and 1.5 cups water, and 1 egg. That would be more than enough for one pie. Exact measurement is not really important.


  4. Aliya Ilham December 14, 2017 / 2:54 pm

    it is my favorite. and if you like a bit more flavor, adding half of a green chilly and tomato makes it more savory and my mum used to make it like that. ahhh, my mouth is watering even thinking about it 😉


    • pravit December 17, 2017 / 8:02 pm

      Sounds delicious, I’ll have to try it next time!


  5. Laimoniq May 5, 2019 / 5:37 pm

    I made the steamed version with lobster filing. Just flavored with chopped scallions, ginger, green onions and a dash of sesame oil, mirin.
    Tasted so delicious like a hybrid of Goosh Naan and Shanghai Soup Dumpling!


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