Mongolian Buuz Recipes

Steps:

• In a medium size bowl mix together flour and salt. Make a well in the center and gradually pour in water. Pull in flour from the side of the bowl until well mixed in and you have formed a dough.
• Place dough on a clean work surface and knead with your hands until dough is smooth. Add more flour or water if necessary.
• Place dough in a bowl, cover and allow dough to rest for one hour in the refrigerator before using.
• In a large bowl, combine lamb, onion, scallions, garlic, coriander, salt and pepper. Mix until everything is well combined.
• Remove dough from refrigerator, knead for about a minute then roll it out into a log about 1-inch in diameter.
• Cut the roll into 1-inch slices.
• Roll slice into a ball and lightly dust with flour. Flatten it a bit, then roll it out into a circle about 4-inches in diameter. Make the center slightly thicker than the edge.
• Hold one dough circle in your hand (left hand for righties and vice versa for south paws) and place about a teaspoon of filling in the center.
• Pinch the edge on one side, then create another fold next to it.
• Continue this way while rotating the buuz as you go along.
• If done correctly (and we had our issues) there will be a small opening in the center of the top.
• Dip the bottom of each buuz into a bit of oil, or line a steamer rack with lettuce so that buuz does not stick to the rack. Arrange buuz on rack so that they do not touch. We used a bamboo steamer. If you don't have one, a flat pasta strainer or even a cake rack would work just as well.
• Place the steamer in a pan or wok that has about 2-inches of water in the bottom. Water should not touch the dumplings.
• Bring water to a simmer, place steamer into the pan and put the lid on the steamer.
• Steam for 20 minutes without removing lid.

Steps:

• Mix the flour and water to create a pliable dough. Let it rest for 15 minutes.
• While dough is resting, make the filling. Mix the minced meat, onion, garlic.
• Add enough water to make a smooth dough.
• Add spices to taste, as the dough has no salt.
• Cut the dough into 2 cm thick slices. Roll them into a log.
• Cut the rolls into 3 cm pieces, flatten the pieces with a finger.
• Roll the dough into circles about 7 cm in diameter, making the inside slightly thicker than the outside.
• Place one tsp of filling into the center, seal the dumpling.
• Place buuz in steamer, steam for about 15 minutes.