📝 About This Recipe
Experience the heart of the Mongolian steppe with Buuz, a traditional steamed dumpling celebrated for its juicy, savory meat filling and hand-pleated dough. Traditionally served during the Lunar New Year (Tsagaan Sar), these dumplings are defined by their rich mutton or beef center, subtly seasoned with onion and garlic to let the natural flavors shine. Each bite offers a satisfying burst of hot broth encased in a soft, chewy wrapper, making it the ultimate comfort food for any season.
🥗 Ingredients
The Dough
- 3.5 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (approximately 110°F)
- 1 teaspoon Salt
The Savory Filling
- 1.5 pounds Ground mutton or fatty beef (high fat content is essential for juiciness)
- 2 medium Yellow onion (very finely minced)
- 4 pieces Garlic cloves (pressed or minced)
- 1/2 cup Cold water (to create the internal broth)
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Caraway seeds (optional, for traditional aromatic depth)
For Steaming and Serving
- 2 tablespoons Vegetable oil (to grease the steamer tiers)
- 1/4 cup Soy sauce (for dipping)
- 2 tablespoons Ketchup (a surprisingly common Mongolian accompaniment)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour and salt. Gradually add the warm water while stirring with a wooden spoon until a shaggy dough forms.
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2
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth, elastic, and firm. Cover with a damp cloth and let it rest for 30 minutes; this relaxes the gluten for easier rolling.
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3
While the dough rests, prepare the filling. In a separate bowl, combine the ground meat, finely minced onions, garlic, salt, pepper, and caraway seeds.
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4
Slowly incorporate the 1/2 cup of cold water into the meat mixture, stirring in one direction until the liquid is fully absorbed. This ensures the Buuz are juicy inside.
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5
Divide the rested dough into four equal quarters. Roll one quarter into a long log about 1 inch in diameter.
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6
Cut the log into small pieces, roughly the size of a walnut. Roll each piece into a small ball.
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7
Using a rolling pin, flatten each ball into a circle about 3.5 to 4 inches in diameter. Aim to keep the center slightly thicker than the edges.
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8
Place a generous tablespoon of the meat filling in the center of a dough circle.
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9
To fold, pinch the edge of the dough to create a small pleat. Continue pleating around the circumference, pulling the dough upward and inward toward the center.
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10
Leave a very small opening at the very top of the dumpling to allow steam to escape slightly and prevent the dough from bursting.
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11
Lightly oil the tiers of your steamer or dip the bottom of each dumpling in a small bowl of oil to prevent sticking.
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12
Arrange the Buuz in the steamer, leaving at least an inch of space between them as they will expand slightly.
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13
Bring water to a vigorous boil in the base of the steamer. Place the tiers on top, cover tightly, and steam for 18-20 minutes.
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14
Once cooked, remove the lid and gently fan the Buuz with a piece of cardboard or a plate for 30 seconds. This gives the dough a beautiful glossy finish and prevents them from becoming soggy.
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15
Serve immediately while steaming hot. Be careful of the hot juice inside!
💡 Chef's Tips
For the most authentic flavor, use meat with a fat-to-lean ratio of at least 20/80; the fat provides the essential broth. Do not overwork the meat filling once the water is added; just mix until combined to keep the texture tender. If you don't have a traditional Mongolian steamer (jishee), a bamboo steamer or a metal vegetable steamer insert works perfectly. Ensure the onions are minced very finely; large chunks of onion can puncture the delicate dough during the pleating process. If the dough feels too dry while rolling, keep the unused portions covered with a damp towel at all times.
🍽️ Serving Suggestions
Serve with Suutei Tsai (Mongolian Milk Tea) for a truly traditional experience. Accompany with a side of 'Niislel' salad (a Mongolian potato salad) to balance the richness of the meat. Provide a small dish of soy sauce mixed with a dash of vinegar and chili oil for those who prefer a spicy kick. Offer ketchup and raw sliced onions on the side, which are common modern Mongolian condiments for Buuz. Pairs excellently with a cold, crisp lager to cut through the savory fats of the mutton.