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Buuz (Mongolian buuz): photo of the dish
Illustrative photo: Аркадий Зарубин — CC BY-SA 3.0, Wikimedia Commons
Everyday meals

Buuz (Mongolian buuz)

Small steamed dumplings filled with minced mutton or beef and onion, emblematic of Mongolian cuisine. Their soft dough encases a fragrant juice; they are eaten hot, traditionally during Tsagaan Sar and family celebrations.

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Ingredients

Ingredients

Pâte

Farce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Mix the flour and salt, then gradually add the lukewarm water while kneading until you have a soft, smooth dough. Cover and leave to rest for 30 minutes.
  2. Finely chop the onions or pulse them in a food processor, then mix them with the minced meat, salt, pepper and cold water. Work the filling by hand until it is smooth.
  3. Divide the dough into small pieces, roll each one into a thin disc about 10 cm across, keeping the centre slightly thicker.
  4. Place a spoonful of filling in the centre, bring up the edges and pinch them together in pleats to form a small open-topped pouch.
  5. Lightly oil the steamer basket and line it with cabbage leaves if you have any. Arrange the buuz, spaced apart.
  6. Steam over high heat for 25 minutes and serve piping hot.

Variations and tips

Vegetarian version. Replace the meat with thinly sliced mushrooms and finely chopped cabbage, seasoned with soy sauce.

Using what's easy to find. Mutton is rarely sold minced; a mix of half beef and half pork or lamb works very well.

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Original Ecomely recipe.