Buuz are traditional Mongolian steamed dumplings, typically filled with highly seasoned minced mutton or beef.⁵ They are a staple celebratory food, offering a burst of savory, meaty broth and simple, hearty flavor.

Prep Time	Cook Time	Serves
1 hour	20 minutes	4 (makes about 20 dumplings)

Part A: Ingredients

For the Dough

• 3 cups All-purpose flour
• 1 cup Warm water
• 1 tsp Salt

For the Filling

• 1 lb Ground Mutton or Beef (or a mix, ideally fatty)
• 1 large Onion, very finely minced
• 3 cloves Garlic, minced
• $1/2$ cup Cold Beef Stock or Water
• 1 tsp Salt, $1/2$ tsp Black Pepper
• $1/2$ tsp Ground Cumin (optional, traditional spice)

Part B: Instructions

Step 1: Prepare the Dough

1. In a large bowl, mix the flour and salt. Gradually add the warm water, mixing until a shaggy dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
3. Cover the dough with a clean towel and let it rest for 30 minutes.

Step 2: Prepare the Filling

1. In a separate bowl, combine the ground meat, finely minced onion, garlic, salt, pepper, and cumin (if using).
2. Mix vigorously with your hands. While mixing, slowly drizzle in the cold beef stock/water, mixing until the liquid is fully absorbed. This step is essential for creating a juicy filling with broth inside the dumpling.

Step 3: Assemble the Buuz

1. Divide the rested dough into four pieces. Roll one piece out into a long, thin rope (about 1 inch diameter). Cut the rope into small, uniform pieces (about 1 inch long). Keep the remaining dough covered.
2. Flatten each small dough piece and roll it into a thin circle (about 3 inches diameter), ensuring the edges are slightly thinner than the center.
3. Place a spoonful of the meat filling in the center of the dough circle.
4. Seal the Buuz: Gather the edges of the dough and pinch them together in small pleats, rotating as you go, until the filling is fully enclosed and a small, characteristic opening or “nipple” remains at the top. The base should be flat.

Step 4: Steam the Buuz

1. Prepare a steamer basket (or use a bamboo steamer). Lightly oil the bottom of the steamer to prevent sticking.
2. Place the buuz in the steamer basket, ensuring they do not touch each other.
3. Steam over boiling water for 15-20 minutes, or until the dough is fully cooked and the meat juices run clear.

Step 5: Serve

• Serve the hot Buuz immediately. They are typically eaten plain or with a dipping sauce of soy sauce mixed with chili flakes or garlic.