Entree: Mongolia – National Cuisine – Ууз ➤ Uuz (Steamed Mongolian meat dumplings made with seasoned minced mutton or beef wrapped in a simple dough)

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 tsp (6 g) salt for dough
- 1 to 1 1/4 cups (240–300 ml) warm water, adjust to form a pliable dough
- 1 lb (454 g) ground mutton or ground beef
- 1 medium onion, finely chopped, about 4 oz (110 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) salt for filling, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) water or beef broth to moisten the filling if needed
- 1 tbsp (15 ml) melted butter or oil for brushing dumplings after steaming (optional)

Instructions

1. Combine flour and 1 tsp salt in a bowl; add warm water gradually and mix until a soft, non-sticky dough forms. Knead 5–7 minutes until smooth, cover, and rest 30 minutes.
2. Meanwhile, mix ground meat, chopped onion, 1 tsp salt, pepper, 2 tbsp oil, and 2 tbsp water or broth in a bowl; mix until cohesive and slightly sticky.
3. Divide dough into golf-ball sized pieces (about 16–20 pieces for 4 servings). Roll each piece into a 3–4 inch (7–10 cm) round, thinner in the center and slightly thicker at the edges.
4. Place about 1 to 1 1/2 tbsp (15–22 ml) of filling in the center of each round. Gather and pleat the edges toward the top and pinch tightly to seal a small nub at the top (traditional Uuz shape).
5. Arrange dumplings seam-side up in a single layer in a steamer basket lined with parchment or cabbage leaves to prevent sticking, leaving space between dumplings.
6. Steam over boiling water for 15–20 minutes, until dough is cooked and filling is hot throughout.
7. Remove carefully, brush with a little melted butter or oil if desired, and serve immediately. Traditionally served plain or with a side of sour cream, vinegar, or hot tea.