How to Make Buuz – Traditional Mongolian Steamed Dumplings Recipe

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and healthier, while ground pork is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

wheat flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour provides more fiber, while all-purpose flour is more affordable.

Welcome to the channel and introduction to the dish.

For the dough, combine 4 cups of all-purpose flour and 1 teaspoon of salt in a large bowl.

Slowly pour in 1 and 1/4 cups of warm water while stirring.

Once it starts coming together, knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.

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

Prepare the filling by placing 500 g of ground meat in a separate bowl.

Add 1 large finely chopped onion, 2 to 3 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and optional 1/2 teaspoon of ground caraway seeds to the meat.

Add 2 to 3 tablespoons of water or stock to the filling and mix thoroughly until well combined.

After resting, divide the dough into 4 equal portions and keep covered.

Roll one portion into a log about 1 inch thick and slice into walnut-sized pieces (about 15 g each).

Roll each piece into a small ball and flatten into a circle about 3 inches in diameter, making the edges thinner than the center.

Spoon about 1 tablespoon of filling into the center of each circle.

Fold the dough over the filling, pinching and pleating the edges to seal, leaving a small opening at the top.

Repeat until all dough and filling are used up.

Prepare the steamer by lightly oiling the racks or lining with parchment paper.

Arrange the dumplings in the steamer, leaving space between them, and cover.

Place the steamer over boiling water and steam for about 15 to 20 minutes until the dough looks slightly translucent and aromatic.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens