Buuz (Mongolian Meat Dumplings)

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Introduction

Buuz are Mongolian steamed dumplings filled with seasoned ground beef and onions, wrapped in a soft dough and cooked in a steamer until tender. This recipe makes 10 dumplings in about 35 minutes total and serves two as a main course with a simple vegetable side. The gentle steam keeps the dough tender while the filling stays juicy.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 2

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

Instructions

Preparation

1. 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.

Cooking

1. 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.
2. 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.
3. Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object.
4. Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!
5. Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough.
6. 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.
7. Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs.
8. Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling.

Variations

• Vegetable filling: Replace half the beef with finely chopped mushrooms and cabbage. This lightens the dumplings and adds sweetness from the vegetables while keeping the same texture.
• Lamb instead of beef: Substitute ground lamb for beef and add a pinch of cumin or caraway seed to the filling. Lamb is traditional in some Mongolian preparations and provides a richer, more distinctive flavor.
• Potato and meat hybrid: Mix 100 g mashed potato into the filling to stretch the recipe further and create a softer interior. This works especially well if you’re serving more than two people.
• Pan-fried instead of steamed: After steaming for 10 minutes, transfer the dumplings to an oiled skillet over medium heat and brown the bottoms for 2-3 minutes. This adds a crispy base while keeping the tops tender.
• Garlic and ginger addition: Add 1 tsp minced garlic and ½ tsp minced fresh ginger to the filling for an aromatic kick. This pairs well with a dipping sauce of soy sauce and rice vinegar.

Tips for Success

• Don’t overwork the dough: Knead for only half a minute after the 5-minute rest. Overworking creates a tough, chewy texture instead of the tender wrapper you want.
• Make the filling ahead: Prepare the beef mixture up to 4 hours before wrapping and steaming. This allows the flavors to meld and saves time during assembly.
• Space the dumplings evenly: Leaving 1 cm between each dumpling prevents them from sticking together during cooking and ensures steam reaches all sides for even cooking.
• Fan immediately after steaming: The 30-second cooling step with the cover stops carryover cooking and prevents the dough from becoming soggy from trapped condensation.
• Use cold water for the dough: Cold water keeps the dough firm and easier to handle while you shape it. Warm water makes it sticky and difficult to work with.

Storage and Reheating

To reheat, place the dumplings in a steamer over boiling water for 3-4 minutes until heated through, or microwave in a covered dish with a tablespoon of water for 1-2 minutes. Steaming preserves the tender dough better than other methods.

FAQ

Can I make the dough the night before?

Yes. Prepare the dough, wrap it tightly in plastic wrap, and refrigerate overnight. Let it sit at room temperature for 10 minutes before kneading and shaping to make it easier to work with.

What if my filling is too wet and leaks out during cooking?

The beef mixture needs to be mixed thoroughly but not overly moist. If liquid pools at the bottom of the bowl, drain some off before filling. Lean ground beef (15% fat or less) also prevents excess moisture.

Can I use a different vegetable side instead of cabbage or cucumbers?

Yes. Any crunchy, lightly acidic vegetable works—pickled radish, steamed bok choy, or a simple vinegar slaw all pair well and provide contrast to the rich, warm dumplings.

How do I know when the dumplings are fully cooked?

At 15 minutes, the dough should be opaque and firm to the touch, and the filling should feel hot when you carefully break one open. If unsure, add 2-3 minutes more steaming time.