Buuz
Steamed dumplings filled with lamb or beef, onion and garlic: Mongolia’s best-loved dish. Families make them by the hundred for Tsagaan Sar, the Lunar New Year.
Ingredients
- 400 g flour
- 200 ml water
- 500 g minced lamb or beef, with some fat
- 1 onion, finely chopped
- 2 garlic cloves
- Cumin, salt and pepper
- 50 ml cold water for the filling
How to make it at home
- Knead the flour with the water and a pinch of salt and leave the dough to rest for 30 minutes.
- Mix the meat with the onion, garlic, spices and cold water until it’s juicy.
- Shape the dough into small balls and roll them into 8 cm rounds, thinner at the edges.
- Put a spoonful of filling in the centre and pleat the edge around it, leaving a small hole at the top.
- Steam them for 20 minutes on baking paper or cabbage leaves.
The trick: They’re eaten with your hands, sipping the juice inside first.