Buuz (Mongolian Dumplings)
Buuz are traditional Mongolian dumplings that hold a special place in the heart of Mongolian cuisine. This savoury, steamed dumplings are typically filled with seasoned meat, often mutton or beef, and spiced with garlic and onions. Buuz are more than just a meal—they’re a key part of Mongolian celebrations, especially during the Lunar New Year, known as Tsagaan Sar. The shape of the dumplings, often pinched together at the top, is unique to Mongolian culture, with every cook adding their own personal touch. Thank you so much to giiguulen for sharing this recipe and teaching me about it.
Buuz Wrappers
- 2 cups flour
- 2/3 cups boiling water
Filling
- 1 lb. mutton or fatty lamb, preferably ground very coarse
- 1 onion, finely minced
- 2-3 cloves garlic, minced
- 1 tsp caraway seeds, ground
- 1 tsp salt
- 1-2 tbsp water, optional
Step 1
Mix the flour and water together, kneading until a smooth dough forms. A food processor can help bring the dough together in about 30 seconds, but it can also be made by hand.
Step 2
Allow the dough to rest under a damp towel for at least 30 minutes.
Step 3
Coarsely grind the mutton or fatty lamb and add the remaining ingredients. Stir to combine. If you are using pre-ground meat, omit the added water in the filling.
Step 4
Roll the dumpling wrapper into a long snake and cut it into 24 pieces. Roll each piece into a 3-inch circle.
Step 5
Place a walnut-sized piece of meat on each wrapper and pinch the ends together in your desired shape.
Step 6
Steam the dumplings for about 20 minutes in a steamer basket inside a pot with a tight-fitting lid or in an Instant Pot with a glass lid.
Step 7
Serve the Buuz as an appetizer or main meal.