Buuz (Mongolian Meat Dumplings)
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
Ingredients for 2 servings (1.4 kg) · the original recipe
Method
- 1
Preparation: 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.
- 5
Cooking: 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.
Stovetop - 6
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.
- 7
Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object.
- 8
Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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