Dumplings (Buuz) are probably one of the most common meals found on dinner tables throughout Mongolia. Dumplings are easy to cook, and families will often prepare a few hundred and then freeze them for later. Families living in a countryside Ger will also do the same during the winter but, instead of a freezer, place the dumplings outside where the -30*C temperature will freeze the food quickly.
What is a Mongolian Dumpling?
The Buuz, as it is known in Mongolian, is a heavy, hearty meal made predominantly with meat (mutton or beef) wrapped in a thick dough.
Commonly, onions or chives can be added for flavour and in more recent years a mixture of other fillings has been used, with even vegetarian Buuz reaching a few restaurants. Once the buuz is prepared, it is steamed and served piping hot.
Lighter dumplings boiled in water known as Bansh are very popular, but we’ll talk about those another day.
Mongolian Buuz Recipe
How to make the dumpling dough
- 250 Grams Wheat Flour
- One pinch of salt
- Lukewarm water
Mix the flour, salt and water in a large bowl to create a soft dough. Let the dough settle for 15-20 minutes before rolling.
How to make the dumpling filling:
- 300 grams of minced beef or mutton (lamb may be used for a more western palate).
- One medium chopped onion
- Pepper
- One pinch of cumin
Combine all of the ingredients in a bowl and mix well; add a little water if required (especially if you like dumplings a little juicier).
As we have mentioned, the dough may be filled with many different fillings from various other meats, vegetables, fruits and even seafood, but we’re keeping it real and sticking to the Mongolian way.
Directions:
- Break off parts of the dough into 2cm round balls, then roll flat.
- Place one teaspoon of meat filling into the centre of the dough circle, then bring up the edges of the dough, sealing the contents inside. Pinch and push together at the top. (if the dough has dried, moisten with a touch of water to seal.)
- Preheat your water and grease the surface that your dumplings will sit on in the steamer. Place the dumplings in the steamer (make sure they are not touching). Steam the Buuz for 15 minutes; when they have finished cooking, use the steamer lid to fan air back over the dumplings (this gives your dumplings a beautiful glistening look).
Now your Mongolian Buuz are ready for eating; you may wash them down with glasses of horse milk vodka or Mongolian milk tea to complete that authentic Mongolian feel.
And don’t forget, Saihan Hoollooroi! (Bon Appetite)
ABSOLUTE NOMADS TASTE TEST
The taste of the dumplings will always depend on the meat inside and who makes them. For many visitors to Mongolia, dumplings tend to be one of those things that all should try once; you will either like them or hate them.
Our tour leaders feel that at first, Buuz were ok, but after having to eat them on every day of Mongolian New Year (Tsagaan Sar) at 4-5 houses in a day, the excitement has most definitely worn off!
Top Tip
The Mongolian way to eat the dumplings is relatively soon after cooking when the dumpling is still roasting hot. Do take care as the dough holds the meat filling and the dumpling juice, which to the unsuspecting novice is around the same temperature as the sun!
Fun Fact: Some families, or cooks, will have their own distinct style of pleating the area around the opening at the top of the dumpling.
These small doughy packages of beef or mutton reveal a connection between Mongolia and its Chinese neighbour south of the border; for those who draw comparisons with Chinese Dim Sum, do not be fooled! Mongolian dumplings are distinctly different.
As with many foods worldwide, there can be a little rivalry between the two countries as to the origins of the tasty Buuz. We would say that likely Mongolia has this one as the meaty snacks lend themselves perfectly to a cuisine fit for nomadic peoples. Given Genghis Khan’s foray into China in the 6th century, it is likely that the humble Buuz was spread further across just the northern regions and adopted and adapted by the Chinese population.