Buuz
Steamed dumplings filled with coarsely hand-chopped, fatty mutton and onion, pleated into a signature top-knot shape — Mongolia's national dumpling, central to Tsagaan Sar, the Lunar New Year.
Meat
⚠ Contains: Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 3 cups all-purpose flour
- 1 cup water
- 1 lb fatty mutton or beef, coarsely hand-chopped
- 1 onion, finely chopped
- 1/2 tsp ground caraway
- Salt and pepper, to taste
- 2 tbsp water, for the filling
Steps
- Knead the flour and water into a firm dough. Cover and rest for 30 minutes.
- Mix the coarsely chopped meat with the onion, caraway, salt, pepper, and a splash of water until well combined but still coarse.
- Roll the dough into a long rope and cut into small pieces, then roll each piece into a thin circle.
- Place a spoonful of filling in the center of each circle, then pleat the edges up and around, twisting to seal into a rounded top-knot shape.
- Arrange the dumplings in a steamer, leaving space between each, and steam over high heat for 15-20 minutes.
- Serve hot, straight from the steamer.