Entree: Mongolia – Northern Culinary Region – Бууз ➤ Buuz (Steamed meat-filled dumplings traditionally made with seasoned ground mutton or beef)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 20 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 cup (240 ml) warm water
  - 1 tsp (5 g) salt
  - 1 tbsp (15 ml) vegetable oil
- Filling:
  - 1 lb (454 g) ground mutton or ground beef
  - 1 medium onion, very finely chopped, approx. 1 cup (150 g)
  - 2 cloves garlic, minced (6 g)
  - 2 tbsp (30 ml) soy sauce
  - 1/2 tsp (1.5 g) ground black pepper
  - 1/2 tsp (1 g) ground cumin (optional, traditional in some regions)
  - 2 tbsp (30 ml) melted fat or vegetable oil
  - 2 tbsp (30 ml) cold water or beef broth to moisten
  - 3 green onions, finely sliced (for mixing and garnish)
  - 1 tsp (5 g) salt, or to taste
- To steam:
  - Water for steamer
  - Parchment paper or cabbage leaves to line steamer
- Optional dipping sauce:
  - 2 tbsp (30 ml) soy sauce
  - 1 tbsp (15 ml) vinegar
  - 1 tsp (5 ml) sesame oil

Instructions

1. Make the dough: In a large bowl combine the flour and salt. Add warm water and vegetable oil, stirring 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. Make the filling: In a bowl combine the ground meat, finely chopped onion, minced garlic, soy sauce, pepper, cumin if using, melted fat or oil, cold water or broth, sliced green onions, and salt. Mix thoroughly until well combined and slightly sticky.
3. Divide the dough into 24 equal pieces. Roll each piece into a 3 to 3.5-inch (7–9 cm) round wrapper, thinning the center slightly.
4. Place about 1 1/2 tbsp (22 ml) of filling in the center of each wrapper. Gather the edges and pleat upward, pinching to seal at the top to form a round dumpling with a small closed top. Traditional buuz are pinched closed so some steam can escape; ensure the seal is snug.
5. Line a steamer basket with parchment paper or cabbage leaves. Arrange the filled buuz in the steamer leaving space between them. Bring water in the steamer pot to a boil, then place the steamer over it.
6. Steam the buuz for 18–20 minutes, until the dough is cooked through and the filling is hot. Carefully remove and serve immediately with the optional dipping sauce.