Buuzy / Pozy

Dough: 300 g all-purpose flour; 1 egg; 130 ml warm water; plus the remaining ingredients listed for this component. Knead dough ingredients until smooth; cover and rest 30 minutes. Add liquid gradually and knead until no dry flour remains. Cover the firm, smooth dough throughout its rest.

Filling: 250 g ground beef; 200 g ground pork; 1 onion (100 g), minced; plus the remaining ingredients listed for this component. Mix filling ingredients until cohesive and refrigerate. Mince aromatics finely and stir the meat until liquid is absorbed and the filling binds. Keep it covered and chilled while rolling dough.

Divide dough into 16. Roll into 11 cm circles with thicker centers; add filling, gather pleats around the edge and leave a small opening at the top. Work in small batches, covering remaining dough. Thin the edges more than the base, lift small pleats around the filling and pinch firmly. Keep the top vent small and the bottom unbroken.

Steam on an oiled lining 25-30 minutes, until meat reaches 71°C/160°F. Serve hot, taking care with the juices. Leave space between dumplings and keep water below the lining. Start timing at steady steam; check a center dumpling for meat temperature and a cooked wrapper. Lift carefully without spilling the very hot juices.