Entree: Mongolia – Southern Culinary Region – Бууз ➤ Buuz (Steamed Mongolian meat-filled dumplings traditionally served hot)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 15 min

Additional 30 min

Total 1 hr 35 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 3/4 cup (180 ml) warm water (more as needed)
- 1 tsp (5 g) salt for dough
- 1 lb (454 g) ground lamb or mutton
- 1 medium onion, about 4 oz (115 g), finely chopped
- 2 scallions, about 1 oz (28 g), thinly sliced
- 1 tsp (5 g) salt for filling
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 g) lamb fat or unsalted butter, melted (or vegetable oil)
- 2 tbsp (30 ml) cold water or broth to moisten filling
- Cabbage leaves or parchment, for lining the steamer

Instructions

1. Make the dough: In a bowl, combine the flour and 1 tsp salt. Gradually add warm water, mixing until a firm dough forms. Knead on a lightly floured surface 5–7 minutes until smooth. Cover and let rest 30 minutes.
2. Prepare the filling: In a bowl, combine the ground lamb, finely chopped onion, sliced scallions, 1 tsp salt, black pepper, melted fat (or oil), and 2 tbsp cold water or broth. Mix thoroughly until the mixture is tacky and cohesive.
3. Roll and cut wrappers: Divide the rested dough into two pieces. Roll one piece into a log and cut into 12–15 equal pieces (total 24–30 pieces for both logs). Roll each piece into a small round about 3–4 inches (7–10 cm) in diameter, keeping centers slightly thicker than edges.
4. Fill and shape buuz: Place about 1 tbsp (15 g) of filling in the center of each wrapper. Gather the edges up and pleat or pinch to seal at the top, leaving the top slightly pinched (traditional buuz have a small sealed nub). Ensure seals are tight to prevent leaking.
5. Prepare steamer: Line steamer trays with cabbage leaves or parchment to prevent sticking. Arrange dumplings with space between them.
6. Steam: Bring water to a boil in a steamer pot. Place tray(s) in steamer, cover, and steam over medium-high heat until dumplings are cooked through and filling is hot, about 12–15 minutes for standard sized buuz.
7. Serve: Serve buuz hot, traditionally on their own or with a side of soy sauce or vinegar for dipping. Store any leftovers refrigerated and re-steam to reheat.