Chef-tested recipe
Mongolian steamed dumplings filled with juicy seasoned beef or mutton.
Recipe at a glance
- Best Served With
- Tea, pickles or a light salad
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g plain flour paid link
- 250 ml water, approximately
- 6 g salt, divided paid link
- 700 g minced beef or mutton
- 250 g onion, very finely chopped
- 3 g black pepper
- 80 ml cold water or broth, for the filling
Method
Mix flour, half the salt and water into a smooth firm dough. Rest 30 minutes.
Mix meat, onion, remaining salt, pepper and cold water or broth until juicy but cohesive.
Divide dough into small pieces, roll into circles and place filling in the centre.
Pleat the edges upward, leaving a small opening at the top if desired.
Steam in a lightly greased steamer for 15–18 minutes until the dough is tender and the meat is fully cooked.
Beginner Technique Notes
A little liquid in the filling keeps buuz juicy. Leave enough space between dumplings in the steamer so they do not stick together.
Substitutions
Lamb can replace beef. A beef-lamb mixture also works well.
Storage
Refrigerate cooked dumplings for up to 2 days or freeze uncooked dumplings in a single layer, then bag once firm.
Allergen Notes
Contains wheat.
Always Cook with Heart. Always!
