Mongolian Buuz (Бууз) — Steamed Meat Dumplings

• 500 gall-purpose flour
• 6 gfine salt
• 275 mlwarm water (about 40 C)
• 450 gground lamb (mutton may be used for a more traditional flavor)
• 350 gground beef
• 60 gsheep tail fat or lamb fat (finely diced for juiciness)
• 220 gyellow onion (very finely chopped)
• 3 clovegarlic (minced)
• 90 mlcold water
• 4 gground black pepper
• 2 tspneutral oil (for brushing the steamer insert)
• 1.5 lwater (for the steamer pot)

Instructions

1. 1

   Make the dough by combining the flour and 6 g salt in a wide bowl, then pour in the warm water gradually while stirring with your fingers or a chopstick. Knead for 8 to 10 minutes until the dough is smooth, firm, and elastic, then cover it with a bowl or kitchen towel and rest it for 30 minutes.

2. 2

   Prepare the filling while the dough rests by mixing the lamb, beef, diced fat, onion, garlic, 10 g salt, and black pepper in a large bowl. Add the cold water in three additions, mixing firmly after each addition until the meat looks sticky and slightly glossy, which helps the buuz steam into juicy dumplings.

3. 3

   Divide the rested dough into 32 equal pieces, each about 24 g, and keep them covered so they do not dry out. Roll each piece into a round wrapper about 9 cm wide, keeping the center slightly thicker than the edge so the base can hold the meat juices during steaming.

4. 4

   Place about 28 g of filling in the center of one wrapper and lift the edge up around the meat. Pleat the rim in small pinches while turning the dumpling, leaving a small vent at the top; this open-topped buuz shape is traditional and differs from flat fried khuushuur.

5. 5

   Brush the steamer trays lightly with neutral oil, or oil the base of each dumpling, and set the shaped buuz on the trays with at least 2 cm between them. Keep finished dumplings covered with a clean towel while you shape the rest, because dry dough edges will crack instead of pleating cleanly.

6. 6

   Bring 1.5 l water to a strong boil in the steamer pot, then set the filled trays over the steam and cover tightly. Steam the buuz for 18 to 22 minutes, without lifting the lid for the first 15 minutes, until the dough is cooked through and the filling reaches 74 C in the center.

7. 7

   Lift the lid away from you so the steam does not burn your face, then transfer the buuz to a warm platter. Serve immediately while the juices are hot inside, with vinegar, chili sauce, pickles, and cups of suutei tsai if you want a classic Mongolian table.