cook.

Buuz

Name: Buuz
Total time: 1 h
Yield: 4 servings
Cuisine: Mongolian
Ingredients: 400 g plain flour; 200 ml warm water; 0.5 tsp salt; 500 g beef mince; 2 onions, finely diced; 3 garlic cloves, minced; 1 tsp salt; 0.5 tsp black pepper; 3 tbsp water

Traditional Mongolian steamed dumplings with seasoned beef filling. Mongolian recipe on the hob, with quantities that scale to your servings.

Ingredients

400 g plain flour

200 ml warm water

0.5 tsp salt

500 g beef mince

2 onions, finely diced

3 garlic cloves, minced

1 tsp salt

0.5 tsp black pepper

3 tbsp water

Method

Make the dough: Mix flour with salt and warm water. Knead 5 minutes until smooth. Cover and rest 20 minutes.

Make the filling: Mix beef with onions, garlic, salt, pepper and water. The water creates steam inside the dumpling.

Divide dough into 20 small balls. Roll each into a circle about 10cm across — slightly thicker in the centre, thinner at the edges.

Fill: Place 1.5 tablespoons of filling in the centre. Gather the edges upward, pleating as you go, leaving a small opening at the top.

Steam: Oil a steamer basket. Place buuz with gaps between them (they expand). Steam over boiling water for 18-20 minutes.

Serve hot — eat by biting a small hole first to sip the juice, then the rest. Dip in soy sauce or chilli oil.