Buuz
бууз
Large Mongolian meat dumplings traditionally eaten during Tsagaan Sar, the Lunar New Year. Their pleated tops hold juicy mutton or beef filling.
About this dish
Large Mongolian meat dumplings traditionally eaten during Tsagaan Sar, the Lunar New Year. Their pleated tops hold juicy mutton or beef filling. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Mongolian lamb buuz
Dough
- 300 g all-purpose flour
- 175 ml water
- pinch of salt
Filling
- 400 g ground lamb
- 1 onion (100 g), minced
- 2 garlic cloves, minced
- 60 ml water
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp neutral oil for steamer
- 1
Dough: 300 g all-purpose flour; 175 ml water; pinch of salt. Knead flour, water and salt until smooth; cover and rest 30 minutes. Knead until firm and smooth, then cover the resting dough.
- 2
Filling: 400 g ground lamb; 1 onion (100 g), minced; 2 garlic cloves, minced; plus the remaining ingredients listed for this component. Mix lamb, onion, garlic, filling water, salt and pepper until cohesive; keep cold. Mince aromatics finely and stir until filling water is absorbed, not pooling; refrigerate covered.
- 3
Divide dough into 16 and roll into 10 cm circles, leaving centers thicker. Add about 30 g filling, pleat edges into a pouch and leave a small steam vent at the top. Thin edges more than the base, keep unused dough covered and pinch each pleat firmly with only a small top vent.
- 4
Oil steamer lining and space dumplings apart. Steam over boiling water 20 minutes, until lamb reaches 71°C/160°F. Serve hot. Start timing at steady steam, leave gaps and check a middle dumpling. Lift without tearing and cool hot juices briefly before biting.
Note
Buuz are larger steamed pouches, distinct from small bansh and fried khuushuur. Keep the vent small so juices stay inside.