Learn how to prepare buuz: a famous traditional Mongolian dish

Buuz is a traditional Mongolian dish. This is the name given to steamed dumplings filled with meat, usually lamb or beef. It is one of the most popular foods in the country and is eaten on various occasions, especially during the Mongolian New Year festival, known as Tsagaan Sar.

These are small steamed dumplings filled with a mixture of minced meat, onions and spices. The outer dough is similar to other types of Asian dumplings, such as Chinese jiaozi or Japanese gyoza, but buuz has its own distinctive characteristics.

It is served hot, fresh from the steamer, placed on plates and presented at the table, often accompanied by sauces such as soy sauce, vinegar or garlic sauce.

Diners usually eat buuz with their hands, although chopsticks or forks can also be used. They bite into a corner to let the steam out and taste the juicy filling. It is common to dip each bite into a sauce before eating.

This dish has a long history in Mongolia and has special significance during Tsagaan Sar, the Mongolian Lunar New Year. Families gather together to prepare large quantities of buuz, which symbolizes prosperity and good fortune for the new year. The preparation of buuz is a communal activity, with every member of the family taking part in the process.

How to prepare homemade buuz

Ingredients

For the mass:

• 4 cups of wheat flour
• 1 cup warm water
• 1/2 teaspoon salt

For the filling:

• 500 grams of lamb or beef, finely chopped or ground
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped (optional)
• 1/2 cup shredded cabbage or carrots (optional)
• Salt and pepper to taste
• 1 teaspoon ground cumin (optional)
• 1 teaspoon vegetable oil (optional, for juiciness)

Preparation of the dough:

1. Mix the ingredients: In a large bowl, mix the flour and salt. Add the warm water gradually, mixing until a dough forms.
2. Knead: Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
3. to rest: Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Filling Preparation:

4. Mix the ingredients: In a bowl, combine the minced meat, onion, garlic, cabbage or carrots (if using), salt, pepper and cumin. Add the vegetable oil if you want a juicier filling.
5. Mix well: Mix all ingredients well until well combined.

Formation of the Buuz:

6. Divide the Dough: Divide the dough into small portions and form walnut-sized balls.
7. Stretch the dough: On a floured surface, roll out each ball of dough into circles approximately 7-10 cm in diameter.
8. Fill out: Place a spoonful of filling in the center of each dough circle.
9. Seal: gather the edges of the dough over the filling and pinch to seal well, forming a sort of closed bag at the top.

Cooking:

10. Prepare the Steamer: Place the buuz in a steamer, leaving space between them so they don’t stick together.
11. Steam Cooking: Steam for 20-25 minutes, or until the dough is cooked through and the filling is juicy and cooked through.

Serve:

12. Serve Hot: Serve the buuz hot, accompanied by sauces such as soy sauce, vinegar or garlic sauce, if desired.

Tips:

• For the best flavor, use fresh, good quality meat.
• If you prefer a juicier filling, you can add a little water or broth to the filling before forming the buuz.
• Buuz can be frozen before steaming and cooked directly from the freezer, adding a few extra minutes to the cooking time.