Mongolian Buuz (Steamed Meat Dumplings)

  • Total time - 75 minutes
  • Dough and filling preparation - 45 minutes
  • Steaming - 15-20 minutes
  • Servings: 4
  • Country: Mongolia
Served Mongolian Buuz dumplings, shaped like a closed pouch with a small opening at the top, with a glossy surface from the meat juices.

Buuz are large, hand-shaped, steamed meat dumplings. For the best flavor, it is important to use meat with a higher fat content (ideally mutton or fatty beef) and keep the filling minimally seasoned – just salt, pepper, and optionally caraway.

Traditionally, the filling is hand-chopped, not ground, so the meat retains its juiciness. If using pre-ground meat, choose a coarse grind and be sure to add a little cold water or broth to keep the filling moist.

Ingredients

Dough

  • 3 cups Wheat flour, all-purpose
  • 1 cup Water, cold (as needed)
  • 0.5 tsp Salt

Filling

  • 500 g Ground mutton (or fatty beef/mix)
  • 1 medium piece Onion, finely minced
  • 2 cloves Garlic, crushed (optional)
  • 2 tbsp (for juiciness) Cold water or broth
  • 1 tsp (or to taste) Salt
  • 0.5 tsp Black pepper, ground
  • 0.5 tsp Caraway seeds, ground (optional, for authentic flavor)

Instructions

Step 1: Preparing the Dough

In a bowl, mix flour and salt. Gradually add cold water and knead until a stiff, smooth, and non-sticky dough forms. Add only as much water as necessary.

Knead the dough for about 10 minutes. Shape it into a ball, wrap it in plastic wrap or cover with a damp cloth, and let it rest for at least 30 minutes at room temperature.

Step 2: Preparing the Filling

In a large bowl, mix the ground meat, minced onion, and garlic.

Add salt, black pepper, and ground caraway seeds. Mix well.

Add 2 tbsp of cold water or broth. Thoroughly knead this mixture with your hands for about 5 minutes until the filling is firm and slightly sticky. The water ensures the dumplings are juicy after cooking.

Step 3: Shaping the Dumplings (Buuz)

Divide the dough into two parts. Roll each part into a long cylinder (snake) about 2.5 cm (1 inch) in diameter.

Cut the cylinder into small discs (pieces) about 1.5 cm (3/4 inch) thick. Flatten each disc by hand and then roll it into a circle about 7 cm (2.8 inches) in diameter. Keep the center slightly thicker than the edges.

Place 1 tsp (walnut-sized) of the meat filling in the center of each circle.

Step 4: Folding (Traditional Shape)

Hold the circle in your palm and start lifting the edge, gradually gathering it into pleats. Continue around the entire circumference until the edges meet in the center and form a pouch (like a twisted coin purse).

Important: Leave a small opening (like a vent) at the very top for steam to escape, which is typical for Buuz. The bottom of the dumpling should be flat.

Step 5: Steaming

Grease the steamer basket or tray with oil to prevent the Buuz from sticking.

Arrange the dumplings in the steamer so they do not touch each other.

Steam over boiling water for 15–20 minutes. The dumplings are ready when the dough is translucent and there is juicy meat broth (meat juice) inside.

Serve hot, often sprinkled with black pepper or with soy sauce/ketchup for dipping.