Mongolia / Main
Buuz
Large steamed dumplings of chopped mutton. The centrepiece of the Mongolian lunar new year.
Ingredients
- Flour600 g
- Water280 ml
- Mutton, chopped by hand800 g
- Mutton fat150 g
- Onion2
- Garlic4 cloves
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knead a stiff dough from the flour, water and salt and rest it under film for forty minutes.
Chop the mutton and fat by hand into pieces the size of a pea.
Mix the meat with the finely chopped onion, garlic, salt, pepper and a quarter cup of water.
Roll ten-centimetre rounds, leaving the middle thicker than the edges.
Put a spoon of filling in and pleat the edges around, leaving an opening at the top.
Grease the steamer rack with fat and set the buuz on it, not touching one another.
Steam eighteen minutes. The dough turns translucent and broth collects inside.
