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Bozo (steamed meat dumplings): recipe illustration
Everyday meals

Bozo (steamed meat dumplings)

Bozos are large dumplings, steamed and filled with minced mutton and onion, sometimes with tail fat that makes them very fragrant. They are eaten hot, often with broth and vinegar.

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Ingredients

Ingredients

Pâte

Farce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flour, salt and lukewarm water until you have a smooth dough. Knead for 8 minutes, cover and rest for 30 minutes.
  2. Finely chop the onions and mix them with the meat, melted fat, salt and pepper for a well-blended filling.
  3. Roll the dough into a thin sheet and cut out squares about 10 cm on each side.
  4. Place a spoonful of filling in the centre of each square, bring up the four corners and pinch them together to form an open-topped ball.
  5. Lightly oil the steamer basket, arrange the bozos with space between them, and steam over high heat for 20 to 25 minutes.
  6. Serve piping hot, with a little broth and some vinegar.

Variations and tips

Beef version. Replace the mutton with minced beef and butter for a milder flavour.

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Original Ecomely recipe.