Traditional Mongolian Buuz Recipe

 

Here’s a detailed traditional Mongolian Buuz (steamed dumplings) recipe — a beloved dish especially enjoyed during Tsagaan Sar (Lunar New Year) in Mongolia.

 

Traditional Mongolian Buuz Recipe.

steamed dumplings.

Ingredients:

For the Dough:

·         3 cups all-purpose flour

·         1 cup warm water (approx.)

·         ½ tbsp salt

 

For the Filling:

·         500gram ground mutton or beef (traditionally fatty mutton)

·         1 medium onion, finely chopped

·         2–3 cloves garlic, minced

·         ½ cup water or broth

·         Salt to taste (about 1–1½ tbsp)

·         Black pepper to taste

Optional:

 

·         ½ tbsp caraway seeds or cumin (for aroma)

·         Finely chopped green onions or spring onions

 

Instructions:

Prepare the Dough:

·         Mix flour and salt in a large bowl.

·         Gradually add warm water, mixing until a rough dough forms.

·         Knead for 8–10 minutes until smooth and elastic.

Cover with a damp cloth and let it rest for 30 minutes.

Make the Filling:

·         In a bowl, combine ground meat, chopped onions, garlic, salt, pepper, and water or broth.

·         Mix well with your hands until sticky and fully combined.

·         Set aside or refrigerate while rolling dough.

 

Shape the Dumplings (Buuz):

·         Divide dough into small pieces (golf ball size).

·         Roll each piece into a flat circle, about 3 inches in diameter, with slightly thicker edges.

·         Place about 1 tbsp of filling in the centre.

·         Pinch the edges together, pleating and sealing the top.

·         Traditional Buuz have an open or semi-open top.

·         Don't overfill, and ensure they’re well sealed to prevent bursting.

Steam the Buuz:

·         Place shaped Buuz on a greased steamer tray or parchment to prevent sticking.

·         Steam over boiling water for 15–20 minutes until the dough is cooked and meat is juicy.

·         Brush with butter or oil after steaming for shine.

Serving options:

Serve hot, with:

 

·         Soy sauce

·         Spicy chili oil

·         Pickled vegetables or simple salad

·         Mongolian milk tea (Suutei tsai)