Buuz (Mongolian Steamed Mutton Dumplings) 🥟

Name: Buuz (Mongolian Steamed Mutton Dumplings)
Prep time: 48 min
Cook time: 72 min
Total time: 120 min
Yield: 2-4 servings
Cuisine: Mongolian
Ingredients: 500 g plain flour; 250 ml warm water; 1 tsp salt; 400 g minced mutton or beef (slightly fatty); 2 large onions, finely diced; 1 garlic clove, grated (optional); 1/2 cup cold water or meat broth (for the juicy filling); 1 tsp salt; 1/2 tsp ground black pepper; 1/2 tsp ground cumin (optional); Extra flour for dusting

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.

Ulaanbaatar Mongolian ⏱ 120 min Intermédiaire

Méthode

1

Mix flour and 1 tsp salt, pour in warm water and knead into a firm, smooth dough. Rest covered 30 minutes.
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.
3

Roll the dough into a log and cut into walnut-sized pieces; dust with flour.
4

Flatten each piece and roll into a thin round about 10 cm wide, thicker in the centre.
5

Place a generous spoon of filling in the middle.
6

Pinch pleats around the edge, working up to a small open crown at the top; squeeze the top closed so juice stays in.
7

Arrange in a steamer lined with cabbage leaves or oiled cloth, leaving space to expand.
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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Buuz (Mongolian Steamed Mutton Dumplings) 🥟

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