National Dishes of the World

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Buuz (steamed dumplings)
Photo: Mizu_Basyo, CC BY-SA 3.0, Wikimedia Commons

main dish

Buuz (steamed dumplings)

бууз (buuz)

Steamed dumplings filled with mutton and onion, open at the top and full of hot juices inside.

Eaten in: Mongolia

Prep
1 h
Cooking
20 min
Resting
30 min
Total
1 h 50 min
Servings
4

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About the dish

Buuz are Mongolian dumplings of thin wheat dough filled with minced or chopped mutton or beef, onion and garlic, seasoned with salt and sometimes caraway. The dough is gathered around the filling in small pleats, leaving a little opening at the top for steam to escape. They are steamed, and hot, rich juices collect inside, so the first bite needs care. Buuz are eaten year round in cafés and homes, but they matter most at Tsagaan Sar, the Mongolian New Year, when families make them by the hundred or even the thousand. They are washed down with salty milk tea.

Main ingredients

  • wheat flour
  • mutton or beef
  • onion
  • garlic
  • salt

Mongolia: For Tsagaan Sar, the Mongolian New Year, families make hundreds of them to treat their guests.

More: Wikipedia (en)

Recipe

Buuz (steamed dumplings)

https://foodmap.ominuvo.com/dish/buuz

Ingredients

4 servings

4 servings

Method

  1. Knead the flour, water and salt into a smooth dough, cover and leave for 30 minutes.

  2. Finely chop the onions and garlic and mix with the meat, salt, pepper and caraway. Gradually work in the cold water until the filling is very juicy.

  3. Roll the dough into a log, cut it into about 30 pieces and roll each into a round about 8 cm across, thinner at the edges.

  4. Put a spoonful of filling in the middle and gather the edges in small pleats as you turn the dumpling, leaving just a small opening at the top.

  5. Arrange the buuz on an oiled steamer tray and steam, covered, over boiling water for 15–20 minutes.

  6. Serve hot, with ketchup, a carrot or cabbage salad and salty milk tea.

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