Buuz

Mongolian steamed dumplings

Buuz is a type of Mongolian steamed dumpling filled with meat, typically mutton or beef, and flavored with various seasonings. It is a traditional dish in Mongolia and is also popular in regions of Russia such as Buryatia and Tuva. Buuz is similar to other types of dumplings found in Central Asia, such as baozi in China and momo in Nepal and Tibet.

Preparation

Buuz

The preparation of buuz involves making a dough from flour and water, which is then rolled out and cut into small circles. The filling is made from finely chopped meat, usually mutton or beef, mixed with onions, garlic, and sometimes other ingredients like cabbage or carrot. Seasonings such as salt, pepper, and cumin are added to enhance the flavor.

The filling is placed in the center of each dough circle, and the edges are pinched together to form a round, pleated dumpling. The buuz are then steamed until the dough is cooked and the filling is tender and juicy.

Cultural significance

Buuz is traditionally prepared during the Mongolian Lunar New Year celebration, known as Tsagaan Sar. Families gather to make large quantities of buuz, which are then shared with guests and family members. The dish is a symbol of hospitality and is an integral part of Mongolian festive meals.

Regional variations

Double buuz in Buryatia, Russia

In Buryatia, a region in Russia with a significant Mongolian population, buuz is also a popular dish. The Buryat version of buuz may include additional ingredients such as potato or pumpkin in the filling. The dumplings are often larger and may be served with a side of sour cream or butter.

Serving

Buuz is typically served hot, straight from the steamer. It can be eaten on its own or accompanied by a dipping sauce made from soy sauce, vinegar, and chili oil. In Mongolia, buuz is often enjoyed with a cup of suutei tsai, a traditional Mongolian milk tea.

Related pages

• Mongolian cuisine
• Dumpling
• Momo (food)
• Baozi