Cookbook:Buuz (Mongolian Meat Dumplings)

| Cuisine of the Mongolia | Recipes

Ingredients

 * 300 g (11 oz) flour
 * 200–300 g (7.1–11 oz) cold water
 * 20 g onion, chopped
 * 400 g beef, minced or ground
 * ½ tsp (2.5 ml) salt
 * ¼ tsp (1.3 ml) pepper (optional)
 * 5 tbsp (75 ml) water
 * 400 ml (14 oz) water

Preparation

 * 1) Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough.
 * 2) In a bowl mix together flour and cold water to make a very soft dough. Cover the bowl and leave the dough for 5 minutes to relax.
 * 3) Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs.
 * 4) Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling.

Cooking

 * 1) Boil a fair amount of water in a steamer. Spread some oil on the steamer pan to protect the buuz buns from getting stuck during cooking.
 * 2) Carefully place the buuz buns on the steamer pan, spacing them 1 cm (0.4 inch) away from one another. Place the pan into the boiling steamer and cover the steamer very well. Cook for 15 minutes.
 * 3) Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object.
 * 4) Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!