Steamed Dumplings (Mongolian Buuz)

mongolian-buuz Mongolian Buuz are the national dish of Mongolia. They are small steamed dumplings that are filled with typically mutton or beef. They are often times served as a meal on their own but for our International Cuisine meal we had them as a starter. Two other dishes are made with the same ingredients, the only difference is the size and shape. They are called Khuushuur and Bansh. The shape of Buuz is typically round with a hole at the top for steam to escape. I made these in three different shapes, they were all equally good. In Mongolia the shape of the Buuz is their prideful signature. They are served with ketchup. Please note that when I made the dough, I reserved about ¼ to make the fried noodles to go with the meat soup. A steamer basket works great for this recipe and it makes a cute serving dish as well.

Dough:
2 cups flour
1 cup water +/-

Filling:
½ lb ground mutton or beef
¼ cup onion, minced
2 cloves garlic, minced
3 Tbsp. water +/-
kosher or sea salt
black pepper, freshly ground
caraway, to taste
oil, to brush or dip

For the Dough:
Mix flour and water to create a pliable dough, only add water a little at a time. Let it rest for 15 minutes

For the Filling:
Mix together in a bowl, all the filling ingredients, remember when you add salt that the dough does not have any. Set aside.

Take the dough and roll it out to about ¾ of an inch cut into pieces about 1" and then flatten with you fingers or roll into circles.

For the round buuz, you want them to be about 3" in diameter.

Place the dough in your left hand and add a tsp. of filling int the middle, start gathering up the edges up around the filing a little at a time, when you come to the end give it a little twist and set aside. Continue this process until you run out of meat or dough.

They can also be made by folding like an envelope or a semi-circle.

Use a steamer basket over boiling water and place the bottom of each buuz into some oil and set into the steamer basket.

Cover for about 15 minutes.

Open the lid and fan your buuz. Your buuz should be glossy.

Serve while warm with some ketchup

Makes 16.