Buuz
Large steamed dumplings of chopped mutton. The centrepiece of the Mongolian lunar new year.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Knead a stiff dough from the flour, water and salt and rest it under film for forty minutes.
Chop the mutton and fat by hand into pieces the size of a pea.
Mix the meat with the finely chopped onion, garlic, salt, pepper and a quarter cup of water.
Roll ten-centimetre rounds, leaving the middle thicker than the edges.
Put a spoon of filling in and pleat the edges around, leaving an opening at the top.
Grease the steamer rack with fat and set the buuz on it, not touching one another.
Steam eighteen minutes. The dough turns translucent and broth collects inside.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Mizu_Basyo · CC BY-SA 3.0