Buuz

Buuz (Mongolian Steamed Mutton Dumplings)

Plump, pleated dumplings filled with juicy seasoned mutton and onion, steamed until the meat releases its savory broth. A centerpiece of Tsagaan Sar, the Mongolian lunar new year celebration.

Prep

45 min

Cook

25 min

Total

70 min

Serves

6 (makes about 30 buuz)

Difficulty

Medium

Recipe ingredients

• •500 g (1 lb 2 oz) all-purpose flour, plus extra for dusting
• •240 ml (1 cup) lukewarm water, around 38°C / 100°F
• •500 g (1 lb 2 oz) mutton, finely hand-minced or coarsely ground, with some fat; lamb shoulder is the closest substitute outside Mongolia
• •2 whole (2 medium) onions, finely chopped or grated; about 200 g
• •4 cloves garlic, minced
• •15 g (1 tbsp) fine salt
• •1 tsp black pepper, freshly ground
• •120 ml (½ cup) water or mutton broth, cold, mixed into the filling to keep it juicy
• •1 tbsp neutral oil, for greasing the steamer

Steps

1. 1 Make the dough: combine flour and lukewarm water with 1 tsp salt and knead 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. 2 Make the filling: in a large bowl, mix the minced mutton, onion, garlic, salt, pepper, and the cold water or broth until the mixture is cohesive and slightly loose. The onions should release more liquid as it sits.
3. 3 Divide rested dough into roughly 30 equal pieces (about 25 g each). Roll each into a ball, then roll out on a lightly floured surface to circles about 10 cm (4 in) in diameter, edges slightly thinner than the center.
4. 4 Place about 1 heaping tablespoon (roughly 25 g) of filling in the center of each wrapper.
5. 5 Pleat and seal: gather the edges upward, pinching small pleats around the top and twisting slightly as you go, so the top is closed with a small twisted pleat and the dumpling stands upright with a flat base. Pinch firmly so it does not open during steaming.
6. 6 Lightly oil the steamer basket or line it with parchment rounds. Arrange buuz pleated-side up, leaving about 2 cm (¾ in) between them so they can expand.
7. 7 Bring a pot of water to a rolling boil and steam the buuz over high heat for 20–25 minutes. They are done when the dough looks slightly translucent at the base and the filling feels firm and very hot; insert a skewer into one and check the juices run clear with no pink mutton. The internal temperature of a cooked buuz should reach at least 74°C / 165°F in the filling.
8. 8 Rest the steamed buuz 2–3 minutes before serving so the broth inside settles. Serve hot, traditionally by hand, accompanied by a small dish of soy sauce or a dipping sauce of soy sauce, garlic, and chili.