Mongolian Buuz
Steamed Mongolian dumplings with a juicy beef-and-lamb filling inside hand-pleated dough.
Equipment
- Large mixing bowl
- Rolling Pin
- Steamer basket
- Parchment paper
- Chef's knife
Ingredients
Dough
- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 1 tsp fine salt
Filling
- 1 lb ground beef 80 percent lean
- 1/2 lb ground lamb
- 1 large yellow onion very finely chopped
- 3 cloves garlic minced
- 1 tsp fine salt
- 1 tsp ground black pepper
- 1/2 tsp ground caraway
- 1/4 cup cold water
Instructions
Make the Dough:
- Mix the flour and salt. Add the warm water gradually and knead for 8 to 10 minutes until smooth and firm.
- Cover the dough and rest it for 30 minutes at room temperature.
Mix and Shape:
- Combine the beef, lamb, onion, garlic, salt, pepper, and caraway. Mix in the cold water until the filling is cohesive but not pasty.
- Divide the dough into 24 pieces. Roll each into a 4-inch round with a slightly thicker center.
- Place about 2 tablespoons of filling in each round. Gather and pinch the edge into uneven pleats, leaving a small opening at the top.
Steam:
- Line a steamer with perforated parchment and arrange the buuz with room between them.
- Steam over steadily simmering water for 18 to 20 minutes, until the dough is tender and the filling reaches 160°F (71°C). Rest for 2 minutes before lifting them out.
Notes
- Keep the unused dough covered so the wrappers do not dry while shaping.
- Freeze uncooked buuz on a tray, then bag them; steam from frozen for about 5 minutes longer.
Nutrition
Calories: 510kcalCarbohydrates: 66gProtein: 29gFat: 14gSaturated Fat: 5gCholesterol: 68mgSodium: 690mgFiber: 3gSugar: 2g