Mongolian recipe
How to make Buuz
бууз
The whole country
Steamed dumplings filled with minced mutton or beef, onion and garlic, pleated by hand and left with a small opening at the top. They are the traditional dish eaten at home during Tsagaan Sar, the Lunar New Year, when relatives visit one another.
Ingredients
- 400 g plain flour
- About 200 ml water
- 500 g minced mutton or beef, with some fat
- 1 large onion, very finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon salt and a little black pepper
- 4 tablespoons cold water for the filling
Method
- Mix the flour and water into a firm, smooth dough. Cover it and let it rest for 20 minutes.
- Mix the meat with the onion, garlic, salt, pepper and the cold water until soft and juicy.
- Roll the dough into a long rope, cut it into walnut-sized pieces and roll each into a circle about 8 cm wide, thinner at the edges.
- Put a spoonful of filling in the middle, then gather the edge in small pleats around it, leaving a small hole at the top.
- Steam the buuz on an oiled steamer, not touching, for 15 to 20 minutes, until the meat is cooked through. Serve hot, with salad or soy sauce.
Made it at home? Tick it off and it goes into your kitchen passport.
In Ulaanbaatar buuz are sold all year in small, simple cafés called guanz.
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