How to Make Mongolian Buuz Dumplings

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, while tamari is a gluten-free option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose is more cost-effective.

Mix ground meat, onion, garlic, ginger, soy sauce, salt, and pepper in a bowl until well combined.

Prepare the dough by mixing flour and water until a smooth consistency forms.

Knead the dough on a floured surface for 5-7 minutes until elastic.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Divide the dough into small balls and roll each into a thin circle.

Place a spoonful of the meat mixture in the center of each dough circle.

Fold the dough over the filling and pinch the edges to seal tightly.

Prepare a steamer and bring water to a boil.

Place the dumplings in the steamer, ensuring they do not touch.

Steam the dumplings for 15-20 minutes until the dough is translucent and the filling is cooked through.

Serve hot with vinegar or soy sauce for dipping.

Cooking Techniques

Spice Level:

Allergens