250 g flour
1.5 dL water
300 g minced meat (mutton or beef)
2 garlic cloves
3-5 tbs. water
Salt, Pepper, and Caraway to taste
1. Mix minced meat, onion and garlic.
2. Add water until the mass is smooth to work with.
3. Add enough salt and spices (the dough has no salt).
1. Mix flour and water to create a pliable dough. Let it rest for 15 min.
2. Cut the dough into 2 cm (0.8 in) thick slices, roll the slices.
3. Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.
1. The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
2. It is best only to roll as many circles you can process further within a few minutes. 3. Forming the pockets will be more difficult when the dough is already starting to get dry.
4. Hold one circle the open hand and place about one tea spoon of the meat mass in the center
5. Fold the edge at one side, and press it together with your fingers.
6. Create another fold next to the previous one, slightly offset to the outside, and press it together as well.
7. Continue this way, continuously rotating the buuz as you go along.
8. When done right, then this will result in a ring, which keeps the pocket together at the top.
9. A small opening remains open in the center.
Cooking the Buuz
1. Oil the inlays, or dip the bottom of each buuz in oil.
2. Place the buuz on the inlay, ideally without touching each other.
3. Fill sufficient water into the bottom of the pan.
4. Insert inlays, close the lid, and don't open it anymore until the buuz are finished.
5. Keep the steam going for about 15 min.
6. Now open the lid, and fan some air to the buuz, eg. with a cutting board. This will give them a glossy look, and a tasty looking slightly reddish color.
Pairs Well With
Buuz is a typical dish in Mongolia. The dumplings are usually filled with mutton or beef. The dumplings are similar to dumplings in China; however, they do not use pork for the filling. Buuz is popularly used in Mongolia's holiday, the Lunar New Year.