Cookbook:Buuz (Mongolian Meat Dumplings)

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Buuz (Mongolian Meat Dumplings)
CategoryDumpling recipes
TimePrep: 20 minutes
Cooking: 15 minutes

Cookbook | Ingredients | Recipes | Cuisine of the Mongolia | Recipes

Ingredients edit

  • 300 g (11 oz) flour
  • 200–300 g (7.1–11 oz) cold water
  • 20 g (0.71 oz) onion, chopped
  • 400 g (14 oz) beef, minced or ground
  • ½ tsp (2.5 ml) salt
  • ¼ tsp (1.3 ml) pepper (optional)
  • 5 tbsp (75 ml) water
  • 400 ml (14 oz) water

Procedure edit

Preparation edit

  1. Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough.
  2. 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.
  3. Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs.
  4. Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling.

Cooking edit

  1. 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.
  2. 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.
  3. Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object.
  4. Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!