Buuz
Mongolia
Place of Origin:
Also Known as:
Buuz, a cherished dish in Mongolian and Buryatian cuisine, are steamed dumplings filled with savory meat. Traditionally enjoyed at home during Tsagaan Sar, the Lunar New Year, they've also found their place in restaurants and cafes in Ulaanbaatar. Buuz represents an authentic taste of Mongolia and a festive treat for special occasions.
Description
Ingredients
All-purpose flour
Minced lamb
Garlic cloves
Salt
Boiling water
Onion
Black pepper
Caraway seeds
Recipe
Step 1: Prepare the filling for the dumplings. Combine mutton, onion, garlic, black pepper, salt, and caraway seeds in a mixing bowl. Use your hands to ensure even distribution of flavors.
Step 2: Knead the dough for Buuz wrappers. In another bowl, mix all-purpose flour and water to form a soft dough. Let it rise for 30 minutes, covered with a damp towel. Sprinkle flour on a work surface and knead the dough until smooth.
Step 3: Roll the wrappers. Create a long cylindrical snake by rolling the dough with your hands. Cut into 24 1-inch pieces. Roll each piece into a small, thin circle using a floured rolling pin.
Step 4: Make the Buuz dumplings. Place 1 tsp of filling in a wrapper and seal the ends in a flower shape on top. Leave a small gap if possible or seal completely.
Step 5: Steam the dumplings. Line a steamer with parchment paper, perforated with holes. Ensure dumplings do not touch each other. Steam for 20 minutes with the lid on tightly. Serve hot!