Chip-Chip Samsa Recipe - Delicious Chinese Tofu and Chicken Soup

Chip-Chip Samsa

Chip-Chip Samsa Recipe - Delicious Chinese Tofu and Chicken Soup
Preparation time: 1 hour | Cooking time: 30 minutes | Servings: 10


Chip-Chip Samsa
Chip-Chip Samsa

Chip-Chip Samsa is a delicious and savory Uzbek pastry filled with seasoned meat and onions, wrapped in a flaky dough and baked to perfection. This traditional dish is a popular street food in Uzbekistan and is enjoyed by many for its flavorful filling and crispy exterior.


Chip-Chip Samsa has been a staple in Uzbek cuisine for centuries, with its origins dating back to the Silk Road era. The dish was originally created as a portable and convenient meal for travelers and traders passing through the region. Over time, Chip-Chip Samsa has evolved into a beloved comfort food enjoyed by locals and visitors alike.


How to prepare

  1. To prepare the filling, combine finely diced (or minced) meat with chopped onions, fat, salt, and spices.
  2. To make the dough, add water, salt, and egg to sifted flour, and let it stand for 30 – 40 minutes.
  3. Cut the dough into pieces weighing 20 g (0.7 oz) each, and roll out each piece into small flat rounds.
  4. Place a spoonful of filling (40 g or 1.5 oz) in the center of each round, and pinch the edges up around the filling to form a ball, completely enclosing the meat.
  5. Join the sides of two samsa together and coat them with beaten egg.
  6. Place the samsa on a greased pan and bake for 25 – 30 minutes.


  • You can add different spices to the filling, such as paprika, coriander, or chili powder, for a unique flavor.
  • Try using different types of meat, such as lamb, beef, or chicken, for a variety of samsa options.

Cooking Tips & Tricks

Make sure to finely dice or mince the meat and onions for the filling to ensure even cooking and a smooth texture.

- Let the dough rest for at least 30 minutes to allow the gluten to relax and make it easier to roll out.

- Brushing the samsa with beaten egg before baking will give them a golden brown color and a shiny finish.

- Serve the samsa hot out of the oven for the best flavor and texture.

Serving Suggestions

Chip-Chip Samsa can be served as a main dish with a side of salad or pickles, or as a snack on its own.

Cooking Techniques


Ingredient Substitutions

You can use vegetable oil instead of fat in the filling.

- If you don't have cumin, you can use other spices like black pepper or turmeric.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the samsa just before baking for a quick and easy meal.

Presentation Ideas

Serve Chip-Chip Samsa on a platter with a sprinkle of fresh herbs or sesame seeds for a decorative touch.

Pairing Recommendations

Chip-Chip Samsa pairs well with yogurt, chutney, or a tangy tomato sauce for dipping.

Storage and Reheating Instructions

Store leftover Chip-Chip Samsa in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Chip-Chip Samsa contains approximately 400 calories.


Each serving of Chip-Chip Samsa contains approximately 45 grams of carbohydrates.


Each serving of Chip-Chip Samsa contains approximately 15 grams of fats.


Each serving of Chip-Chip Samsa contains approximately 20 grams of proteins.

Vitamins and minerals

Chip-Chip Samsa is a good source of iron, vitamin B12, and zinc.


Chip-Chip Samsa contains gluten, eggs, and may contain traces of nuts.


Chip-Chip Samsa is a balanced meal that provides a good amount of carbohydrates, proteins, and fats, along with essential vitamins and minerals.


Chip-Chip Samsa is a flavorful and satisfying dish that is perfect for any occasion. With a crispy exterior and a savory filling, this Uzbek pastry is sure to be a hit with your family and friends.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Chip-Chip Samsa. It was a warm summer day, and I had decided to take a stroll through the bustling marketplace in search of some fresh ingredients for my next culinary experiment. As I weaved my way through the various vendors, my eyes landed on a small, elderly woman selling a variety of spices and herbs. Something about her presence drew me in, and I found myself striking up a conversation with her.

She introduced herself as Mrs. Patel, and as we chatted, I learned that she was originally from India and had been cooking traditional Indian dishes for over 50 years. Intrigued by her wealth of knowledge, I asked if she had any favorite recipes that she would be willing to share with me. With a twinkle in her eye, Mrs. Patel pulled out a tattered notebook from her apron pocket and began flipping through the pages.

"Ah, here it is," she exclaimed, pointing to a recipe for Chip-Chip Samsa. Curious about the dish, I asked her to tell me more about it. Mrs. Patel explained that Chip-Chip Samsa was a popular street food in her hometown, made with a flaky pastry filled with a spiced potato and pea mixture. The name "Chip-Chip" referred to the crispy sound the pastry made when bitten into, a sound that brought back fond memories of her childhood.

Eager to learn how to make this unique dish, I asked Mrs. Patel if she would be willing to teach me. With a warm smile, she agreed, and we spent the afternoon in her small kitchen, kneading dough, chopping vegetables, and simmering spices. As the tantalizing aroma of cumin, coriander, and turmeric filled the air, Mrs. Patel shared stories of her life in India and the culinary traditions that had been passed down through generations.

After hours of cooking and chatting, we finally pulled the Chip-Chip Samsa out of the oven, golden brown and fragrant. Mrs. Patel insisted that we enjoy our creation together, and as we savored each bite, I couldn't help but feel a deep sense of gratitude for the opportunity to learn from such a talented and generous mentor.

From that day on, Chip-Chip Samsa became a staple in my own cooking repertoire. I would often make a batch and share it with friends and family, regaling them with the story of how I had learned the recipe from Mrs. Patel. Each time I made the dish, I could feel her presence in the kitchen, guiding my hands and infusing the food with her love and wisdom.

Years passed, and Mrs. Patel eventually returned to India to be with her family. But the memories of our time together and the delicious flavors of Chip-Chip Samsa remained with me, a reminder of the power of food to connect us to our past and to the people who have touched our lives.

So, whenever I make Chip-Chip Samsa now, I do so with a heart full of gratitude for Mrs. Patel and the culinary heritage she shared with me. And as I take that first crispy bite, I am transported back to that warm summer day in the bustling marketplace, where a chance encounter with a kind stranger forever changed the way I cooked and connected with others.


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