Buuz
The steppe's steamed dumplings: juicy beef or mutton mince with onion in a soft wheat pouch, eaten by hand with soy or ketchup, at Tsagaan Sar by the hundred.
What it is
The steppe's steamed dumplings: juicy beef or mutton mince with onion in a soft wheat pouch, eaten by hand with soy or ketchup, at Tsagaan Sar by the hundred. Ingredients: flour, water (dough); filling: minced beef or mutton, onion, garlic, caraway or cumin, salt, black pepper, a splash of water for juiciness. Recipe: 1) Knead a firm dough; rest. 2) Mix mince with onion and spices. 3) Roll rounds, fill, and pinch the tops into twisted rosettes. 4) Steam 15-20 minutes until the dough shines. Serve: hot, with pickles and milk tea; families make them together for the New Year. Flavor: meaty, oniony, pure steppe comfort. History: dumplings came to the steppe along Silk Road currents; buuz became the dish of Tsagaan Sar (White Moon), when herders' families gather in the ger. See also: Khuushuur, Khorkhog.
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Questions we ask to fine-tune the help
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World Cuisines
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