Buuz

Бууз · Buuz

Ingredients8

• all-purpose flour400 g
• water220 ml
• salt1.5 tsp
• ground mutton400 g
• onion1 large
• garlic2 cloves
• black pepper0.5 tsp
• cold water for filling40 ml

Method

1. Mix the flour with 1 tsp salt, then stir in 180 ml water and knead into a smooth, firm dough. Cover and rest for 30 minutes.
2. Finely chop the onion and garlic. Mix with the mutton, remaining salt, pepper, and 40 ml cold water until the filling is sticky and well combined.
3. Divide the dough into about 20 pieces and roll each into a thin round about 8 cm across.
4. Place a spoonful of filling in the center of each round. Pinch the edges upward into small pleats, leaving a small opening at the top in the traditional buuz shape.
5. Arrange the dumplings in a steamer lined with oiled parchment or cabbage leaves so they do not touch.
6. Steam over boiling water for 15 to 20 minutes, until the dough is cooked and the filling is hot through.
7. Serve hot, traditionally with the open top facing up.