Buuz (Mongolian Meat Dumplings)
This Buuz (Mongolian Meat Dumplings) recipe is built around (11 oz) flour, and it comes together in about 20 minutes from start to finish. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 20 min
- Total 20 min
- Serves 2
- Level Hard
Ingredients
- 300 g (11 oz) flour
- 200 –300 g (7.1–11 oz) cold water
- 20 g Chopped Onion, chopped
- 400 g Ground Beef, minced or ground
- ½ tsp (2.5 mL) salt
- ¼ tsp ¼ tsp (1.3 ml) pepper (optional), 1.3 ml) pepper (optional
- 5 tbsp (75 ml) water
- 400 ml (14 oz) water
Method
- Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough.
- In a bowl mix together flour and cold water to make a very soft dough. Cover the bowl and leave the dough for 5 minutes to relax.
- Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs.
- Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling.
- Boil a fair amount of water in a steamer. Spread some oil on the steamer pan to protect the buuz buns from getting stuck during cooking.
- Carefully place the buuz buns on the steamer pan, spacing them 1 cm (0.4 inch) away from one another. Place the pan into the boiling steamer and cover the steamer very well. Cook for 15 minutes.
- Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object.
- Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!
Tips for the best Buuz (Mongolian Meat Dumplings)
- Read the whole method before you start and measure out the 8 ingredients first — it keeps the pace relaxed once the heat is on.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- This is a 8-step recipe, so set up your workspace in the order the steps use it.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How long does Buuz (Mongolian Meat Dumplings) take to make?
About 20 minutes in total — roughly under an hour of preparation and 20 minutes of cooking.
Can I make Buuz (Mongolian Meat Dumplings) ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
What can I substitute for (11 oz) flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Buuz (Mongolian Meat Dumplings) recipe medium to make?
It is rated medium: 8 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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