📷 CC BY-SA 3.0 · Mizu_Basyo · via Wikimedia CommonsHauptgericht · Mongolia · Ulaanbaatar
Buuz (Mongolian Steamed Mutton Dumplings) 🥟
The heart of a Mongolian winter and the crown of Tsagaan Sar, the lunar new year: fat, pleated steamed dumplings stuffed with minced mutton (or beef) and onion, spiced simply with salt, pepper and a little garlic. What makes buuz special is the juicy pocket inside — cooks fold in ice water or a spoon of broth so the filling steams into a rich, savoury broth, best caught with a bite and a napkin. The tops are pinched into a little crown, and the whole pile is eaten standing up at a table groaning under dozens of them. Hands-on but forgiving; freezing a big batch is the Mongolian way.
Zubereitung
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1
Mix flour and 1 tsp salt, pour in warm water and knead into a firm, smooth dough. Rest covered 30 minutes.
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2
Combine the minced meat, onion, garlic, salt, pepper and cumin. Work in the cold water a little at a time until the filling is loose and juicy; chill 20 minutes.
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3
Roll the dough into a log and cut into walnut-sized pieces; dust with flour.
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4
Flatten each piece and roll into a thin round about 10 cm wide, thicker in the centre.
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5
Place a generous spoon of filling in the middle.
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6
Pinch pleats around the edge, working up to a small open crown at the top; squeeze the top closed so juice stays in.
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7
Arrange in a steamer lined with cabbage leaves or oiled cloth, leaving space to expand.
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8
Steam over boiling water 12-15 minutes. Serve hot — bite the top and drink the broth before eating the rest.
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