Buuz (Mongolian Meat Dumplings)
Buuz are small steamed dumplings from Mongolia, filled with seasoned minced beef and sealed in a soft, plain flour dough. The filling is kept simple, just beef, onion, salt and a little water, which turns juicy as the buns steam. The dough needs only flour and cold water and a short rest, so there is no yeast or long proofing. They suit a quiet evening for two.
Instructions
Mix the minced beef with the chopped onion, salt, pepper and the 5 tablespoons of water in a bowl. Stir until the mixture is thoroughly combined, then cover it and set it aside while you make the dough.
Stir the flour and cold water together to make a very soft dough. Cover the bowl and let the dough rest for 5 minutes.
Knead the rested dough for about half a minute. Cut it into 10 pieces and press each piece into a flat disc.
Spoon a generous portion of the meat mixture onto the center of each disc. Fold the edges up and together so the filling is fully enclosed.
Bring water to a boil in a steamer, and rub a little oil over the steamer pan so the buns will not stick.
Set the buuz on the pan with about 1 cm (0.4 inch) between them. Put the pan in the steamer, cover it tightly, and steam for 15 minutes.
Lift out the steamer pan and fan the buuz for 30 seconds with the steamer lid or another safe, light object. Serve with cabbage salad or chopped pickled cucumbers.
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