Entree: Mongolia – National Cuisine – бууз Buuz (Steamed dumplings)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 tsp (5 g) salt, divided (for dough and filling)
- 1 lb (454 g) ground lamb or mutton
- 2 medium onions, finely chopped (approx. 8 oz/225 g)
- 2 cloves garlic, minced
- 2 tbsp (30 ml) rendered lamb fat or vegetable oil
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) cold water or beef broth (to loosen filling and keep it juicy)
- Additional flour for dusting
- Steaming setup: steamer basket and parchment or cabbage leaves for lining

Instructions

1. Make the dough: in a bowl combine the flour and 1/2 tsp (2.5 g) salt. Gradually add the warm water, mixing until a rough dough forms. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Cover and let rest 30 minutes.
2. Prepare the filling: in a mixing bowl combine the ground lamb, finely chopped onions, minced garlic, rendered fat or oil, remaining 1/2 tsp (2.5 g) salt, black pepper, and 2 tbsp (30 ml) cold water or broth. Mix thoroughly until the mixture is cohesive and slightly tacky.
3. Divide and shape wrappers: roll the rested dough into a log and cut into 24 equal pieces. Roll each piece into a small ball, then flatten and roll into a round wrapper about 3–4 inches (7–10 cm) in diameter, keeping the center slightly thicker than the edges.
4. Fill and pleat: place about 1 to 1 1/2 tbsp (15–22 g) of filling in the center of each wrapper. Gather the edges up over the filling and pleat/pinch at the top to seal, forming the classic buuz pouch with a small top closure.
5. Prepare steamer: line the steamer basket with parchment paper with small holes or overlapping cabbage leaves to prevent sticking. Place buuz in the steamer with space between them for expansion.
6. Steam: bring water in the steamer pot to a rolling boil, set the basket over the boiling water, cover, and steam the buuz for 15–20 minutes, until the dough is cooked through and the filling is hot and juicy.
7. Serve hot straight from the steamer; traditionally eaten with a bit of fat melted on top or alongside pickled vegetables.