How to make BUUZ?

Journalist A.Odontuya

2018-02-12 09:02 GMT+8


Buuz is a type of Mongolian steamed dumpling filled with meat. The dish is traditionally served on most public winter holidays including Tsagaan Sar and New Year Celebration. This year Mongolian celebrate Tsagaan sar (Lunar Year) between 15-18 February. 

Buuz is prepared in weeks before and left outside to freeze for a while to make it easier to store. A household who has elder has to make more than one thousand buuz for their guests, while younger families make more than three hundred buuz during the Tsagaan Sar. 

It is also offered at all restaurants and small cafes in Ulaanbaatar. Ingredient of buuz is very simple it includes flour, meat, onion, salt, cumin and warm water. 

Make the Dough  

  • 250 g Wheat Flour
  • A pinch of Salt
  • Lukewarm Water

Mix together the flour, salt and water in a medium sized bowl. Left it to rest for 15 minutes.

Make the Filling 

  • 300 g minced Beef or Mutton
  • 1 medium chopped onion 
  • Salt
  • Pepper 
  • A pinch of cumin

Combine all ingredients in a bowl and mix until everything is well combined. Add some water, if required, to make the filling a little juicy. 

PS:  The dough can be filled with anything from savory meats to vegetables, cheese, fruits or even seafood. 

Here goes the most interesting yet difficult part of making buuz. 

1. Cut the dough into 2 cm (1 inch) thick slices and roll the slices into circles and lightly dust with flour to avoid them sticking to each other. Make the center slightly thicker than the edge.

2. Place one tea spoon of meat filling in the center of the circle and seal or pinch the edges with your fingers.

3. Steam the buuz for 15 minutes. Open the lid and fan some air with the help of a light cutting board or newspaper, to give them a reddish glossy look.

There are many styles for pinching or sealing the buuz and below is the video which will help you to find out the perfect pinch for you. 

Finally, Mongolians say bon appetit as SAIHAN HOOLLOOROI.

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