Buuz (Steamed Dumplings) is a traditional Mongolian recipe for classic steamed flour dumplings with a minced mutton, onion and garlic filling. The full recipe is presented here and I hope you enjoy this classic Mongoliam version of: Steamed Dumplings (Buuz).
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The ingredients for dough and filling of Buuz (Бууз in Cyrillic) are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method. Buuz are cooked under steam, and usually have an opening at the top. Mongolians consider fatty meat to be of higher quality, but you can use lean meat in this dish. A well as fresh meat, you can also use borts, Mongolian air-dried meat.
Ingredients:
For the Dough:
250g Flour
150l Water
For the Filling:
300g Minced meat (traditionally mutton is used, but you could substitute goat, lamb or even beef).
1 Onion, Minced
2 Garlic cloves, Minced
3-5 tbsp Water
Salt, freshly-ground black pepper and Mongolian Spice, to taste
Method:
Begin with the Filling: In a bowl, mix together the meat, onion and garlic. Work in enough water so that the mixture becomes dough-like, smooth, and easy to work with. Season to taste with salt, black pepper and Mongolian spice blend. Set aside in the refrigerator until needed.
Now prepare the dough. Sift the flour into a bowl then start working in the water until you get a smooth dough that's easy to work with. Place in a bowl, cover and set aside to rest for 15 minutes. After this time, turn the dough out onto your work surface and cut into 2cm thick slices.
Roll the dough then cut into pieces about 3cm wide. Flatten these pieces with your fingers. Roll the dough pieces into circles about 7cm in diameter, ensuring that the centres of each pieces are slightly thicker than the edges.
Don't prepare all the dough at this stage. It's best only to roll out as many dough rounds as you can work with in a few minutes. To prepare the dumplings, place the first dough round in the centre of your non-dominant hand and sit a teaspoon of the meat mixture in the centre.
The buzz can be shaped as follows:
Round Buuz: This is the most traditional shape, and differs the most from the other forms of Mongolian filled pockets. Fold the edge at one side, and press it together with your fingers. Create another fold next to the previous one, slightly offset to the outside, and press it together as well.
Continue this way, continuously rotating the buuz as you go along. When done right, then this will result in a ring, which keeps the pocket together at the top. A small opening remains in the centre. This style of buzz resembles an old-fashioned drawstring purse.
Folded Buuz: This method doesn't require as much dexterity, but also yields an aesthetically pleasing result.
Fold the dough circle from both sides, and press the opposing edges together in the middle over the meat. Fold the edges from across as well, and press them together into the previous connection. The result is a flower-like pouch, with four petal-like openings around the top. With a little practise, you can also achieve a dumpling with six 'petals'.
Semicircular Buuz though this form is traditionally reserved for Khuushuur or Bansh; however this form is extremely quick to produce and great for the beginner. Fold the dough circle into half, to crate a crescent shape with the edges lying on top of each other and the filling in the centre. Press the edges together along the semi circle to enclose the filling.
Place the Buuz on its 'back', and compress the round edge by lifting the ends. This will result in various shapes, with a meandering edge.
The finished Buuz are cooked in steam without pressure. The easiest way to do this is to use a pan with a steamer basket insert, or a wok with a bamboo steamer basket.
Arrange the buuz in the steamer, ideally arranging them so they're not touching each other. Fill the saucepan with plenty of water and bring to a boil. Once boiling briskly, sit the steamer on top and add a lid.
Steam for about 15 minute, until piping hot. Now open the lid, and fan some air to the Buuz, eg. with a cutting board. This will give them a glossy look, and a tasty looking slightly reddish colour.
Traditionally, these dumplings are considered a complete meal and are served accompanied by a dipping sauce.
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