Buuz (Mongolian Meat Dumplings)
Total Time
Prep: 20 minutes Cooking: 15 minutes
Servings
2
Prep Time
20 minutes
Cook Time
15 minutes
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
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.
5 minutes
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.
15 minutes
Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object.
30 seconds
Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!