Буузы (монгольские паровые пельмени из баранины)

Об этом рецепте

Buuz are the dumplings Mongolian families gather to make together every Tsagaan Sar (Lunar New Year), often producing hundreds at once to feed visiting relatives over days of celebration. The dough is a simple unleavened wheat dough rolled into thin rounds, filled with a mixture of finely chopped or minced mutton, grated onion, and a touch of garlic, then pleated by hand into a small pouch with a signature open top that lets steam escape while keeping the juices sealed inside. Unlike Chinese jiaozi, buuz are steamed rather than boiled or pan-fried, and the filling relies almost entirely on the mutton's own fat for moisture and flavor rather than added oil or soy sauce. What distinguishes a well-made buuz from a mediocre one is the broth trapped inside — when the dumpling is bitten, a small pocket of savory mutton juice should release, similar in spirit (though simpler in seasoning) to Shanghainese soup dumplings. Served plain or with a light dip of soy sauce and vinegar, buuz are humble but deeply tied to Mongolian hospitality: making a large batch together, often outdoors in the cold winter air where dough handles best, is as much a social ritual as a cooking task.

Ингредиенты

Служит 6

• 500 gall-purpose flour
• 220 mlcold water
• 0.5 tspfine salt
• 500 gground mutton or lamb, with some fat
• 2 largeonions, finely grated
• 2 clovesgarlic, minced
• 1 tspground black pepper
• 1 tspfine salt, for filling
• 3 tbspcold water, for filling
• 2 tbspsoy sauce, for dipping
• 1 tbsprice vinegar, for dipping

Инструкции

1. 1

   Make the dough

   Mix flour and salt, then gradually add cold water, stirring until a shaggy dough forms. Knead 8 minutes until smooth. Cover with a damp cloth and rest 30 minutes.

2. 2

   Make the filling

   Combine ground mutton, grated onion and its juice, garlic, pepper, and salt in a bowl. Add cold water a tablespoon at a time, mixing in one direction, until the filling turns slightly sticky and loose.

3. 3

   Roll the wrappers

   Divide the dough into small balls (about 15g each). Roll each into a thin round, 8cm across, slightly thicker in the center than at the edges.

4. 4

   Fill and pleat

   Place a generous tablespoon of filling in the center of each wrapper. Gather the edges up around the filling and pleat closed, twisting to leave a small open pinch at the top.

5. 5

   Steam

   Arrange buuz in a lightly oiled steamer basket, leaving space between each so they don't stick together. Steam over boiling water for 15-18 minutes until the dough is translucent and the filling is cooked through.

6. 6

   Serve

   Serve immediately while hot, with a small dish of soy sauce and vinegar for dipping. Eat carefully — the juice inside is hot.

Вариации

• •

  Khuushuur is the pan-fried cousin of buuz, using the same filling in a larger, flattened, deep-fried pastry.

• •

  Beef can replace mutton for a milder flavor, though mutton is the traditional choice.

• •

  Some families add finely chopped cabbage to stretch the filling and add a little sweetness.

Хранение

Refrigerate cooked buuz up to 2 days; reheat by re-steaming for 5-6 minutes. Uncooked, filled buuz freeze well for up to a month — steam from frozen, adding a few extra minutes.

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