Buuz recipe

Mongolian steamed dumplings whose hand-chopped mutton and tail fat melt into a mouthful of broth inside the dough.

1 hour and 50 minutesmedium8 ingredients

Ingredients

• 500 g mutton
• 100 g mutton tail fat
• 400 g plain flour
• 1 onion
• 3 clove garlic
• 200 ml water
• 1 tsp salt
• 1 tsp black pepper

How to make Buuz

1. Mix 400 g of flour, 1 tsp of salt and 200 ml of water, knead 10 minutes into a firm dough and rest it 30 minutes under a cloth.
2. Chop 100 g of mutton and 500 g of mutton tail fat by hand; the fat is what makes buuz juicy, never leave it out.
3. Mix the meat and fat with 1 finely chopped onion, 3 crushed garlic cloves, salt, pepper and 3 to 4 tbsp of cold water until the filling is loose.
4. Roll the dough into ropes, cut 15 g pieces and roll each into an 8 cm round, thicker at the centre than at the edge.
5. Put 1 tbsp of filling in the middle and pleat the edge around it, leaving a small hole at the top for the steam.
6. Oil the steamer tray and set the buuz apart so they never touch.
7. Steam 15 to 20 minutes; they are done when the dough turns glossy and the juice inside runs clear.
8. Eat them hot with your fingers, biting a corner first to drink the broth before the rest.

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