Steamed dumplings from the Mongolian steppe, traditionally prepared in large quantities for the Mongolian Lunar New Year (Tsagaan Sar), reflecting the importance of lamb in the Mongolian nomadic diet.
Asian
Buuz
Steamed Mongolian buuz stuffed with lamb, traditional steppe recipe step by step.
- Mongolia
- Main course
- Light
- medium
50 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 300 kcal
- Protein 18 g
- Carbohydrates 30 g
- Fat 13 g
Story behind the dish
Preparation
Buuz is a Mongolian preparation with medium difficulty. Reserve about 65 minutes in total (50 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of flour.
- Have ready: 200 ml of water.
- Have ready: 500 g minced lamb (or beef).
- Have ready: 1 onion chopped very fine.
- Have ready: 2 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Knead the flour with water and a pinch of salt until you obtain a smooth dough.
Knead the flour with water and a pinch of salt until you obtain a smooth dough, cover and let it rest for 30 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Watch the exact point indicated; An extra minute can alter the result.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Mix the minced meat with the onion
Mix the minced meat with the onion, garlic, cumin, salt, pepper and a splash of sesame oil until you obtain a juicy filling. Taste before serving: the balance between salt, acidity and fat defines the final result. Watch the exact point indicated; An extra minute can alter the result. Taste before serving: the balance between salt, acidity and fat defines the final result.Watch the exact point indicated; An extra minute can alter the result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Roll out the dough thin and cut out small circles with a pastry cutter.
Roll out the dough thin and cut out small circles with a pastry cutter. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
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Place a generous portion of filling in the center of each circle.
Place a generous portion of filling in the center of each circle. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Close by forming small folds towards the center
Close by forming small folds towards the center, leaving a small opening at the top (traditional dome shape). Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Place the buuz in a greased steamer.
Place the buuz in a greased steamer, not touching, and steam for 12-15 minutes until the dough is translucent and the filling is cooked. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
Chef's tips
- Leave a small opening at the top for steam to escape during cooking, this is the traditional way.
- Do not overload the filling, it makes sealing difficult and the dough may burst when cooking.
Variations
- Khuushuur (fried version instead of steamed)
- Vegetarian buuz with pumpkin and onion
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