Translation: Buuz or Mongolian Steamed Dumplings
These steamed dumplings are traditionally made with mutton or beef and very simply seasoned. The recipes that I found varied from beef, garlic, salt and pepper to a mountain of spices and vegetables. The goal here is to bring out and highlight the meat not mask it. So I opted for a simpler recipe but left in one fun spice that was featured in several recipes- smoked paprika.
One of the key flavors of the buuz is actually fat. If you can get your hands on some nice fatty mutton go for it! According to other recipe writers out there, the best way to achieve this flavor is by grinding the meat yourself at home… I do not have a meat grinder and my local store does not sell mutton, so I bought pre-ground beef at the grocery store. Here we go!
- 3 c all purpose flour
- 1 c water
- 1 Tbs salt
- 2 lbs ground mutton or ground beef
- 2 Tbs minced garlic
- 1 onion finely chopped
- salt and pepper to taste
- 1 tsp smoked paprika
- 3/4 c of chicken stock
Mix the salt with the flour, add water- combine with spoon, then with your hands, finally knead on a clean surface till a smooth ball forms. Cover and rest in the refrigerator for at least 1 hour.
Combine all the ingredients except for the chicken stock. Add stock a bit at a time to make a moist filling but not so much that it can’t still hold its shape. Cover and refrigerate.
How to make Buuz
Cut the dough into 1 inch pieces and flatten using a rolling pin- they should be flatter on the sides and thicker in the center.
Place two small scoops of filling in the middle of the dough, crimp leaving a steam hole in the middle.
Steam the buuz for 20 minutes and allow to rest for 5 minutes before serving with soy sauce.
- Try adding vegetables to make them a meal in a bite, it is not authentic but very delicious! Add 2 large carrots peeled and finely chopped, as well as 1 c bok choy finely chopped to the meat mixture. Make the rest as usual 🙂