Mongolian Dumplings (Buuz, Бууз)

Visit our Handmade Dumpling Wrap Recipe and Instructions here!

Making Handmade Dumpling Dough from scratch

Filling steps:

• Toast the caraway seeds in a dry skillet over medium-low heat for 1–2 minutes, until fragrant. Allow them to cool, then lightly crush them.
• Finely chop or grate the onion. For a smoother, juicier filling, process the onion and garlic into a coarse paste.
• Place the beef, onion, garlic, toasted caraway seeds, black pepper, and salt in a large bowl.
• Mix thoroughly in one direction for 3–5 minutes, until the filling becomes sticky and cohesive. This helps the dumplings hold together and improves their texture.
• Cover and refrigerate the filling for at least 30 minutes before shaping the dumplings.

How to Shape, Fill, and Pinch Buuz:

1. Knead the prepared dough until it is smooth and elastic.
2. Divide the dough into 4 equal portions.
3. Roll each portion into a long rope, about ½ inch thick.
4. Cut each rope into approximately 10 equal pieces.
5. Flatten each piece into a small round disc.
6. Roll each disc into a wrapper, keeping the center slightly thicker and the edges thinner. This helps the wrapper hold the filling without tearing while making the edges easier to pinch.
7. Place one wrapper in the palm of your non-dominant hand.
8. Add about 1 tablespoon of beef filling to the center. Avoid overfilling.
9. Lift two opposite edges of the wrapper and pinch them together at the top.
10. Bring another section of the wrapper toward the center and pinch it onto the first seam.
11. Continue gathering and pinching small sections of dough around the filling, creating pleats as you work in a circle.
12. Pinch each pleat firmly so the buuz holds its shape during steaming.
13. Leave a small opening at the top for a traditional buuz shape, or pinch it fully closed.
14. Gently flatten the bottom so the dumpling can sit upright in the steamer.

Steaming the Dumplings:

• Fill the bottom of a steamer pot with water, making sure the water does not touch the steaming tray.
• Bring the water to a full boil over medium-high heat.
• Lightly grease the steaming tray with oil, or dip the bottom of each buuz in oil before placing it in the steamer. This helps prevent sticking.
• Arrange the dumpling/buuz on the tray with a little space between each dumpling so they can expand while cooking.
• Place the tray over the boiling water and cover the steamer tightly with the lid.
• Steam fresh dumpling/buuz for 25 minutes.
• Steam frozen buuz for 30 minutes. There is no need to thaw them first.
• Keep the water at a steady boil during cooking. Check occasionally and add more hot water if needed.
• Remove the lid carefully, allowing the steam to escape away from your face.
• Gently fan the dumplings while it is on the tray before transferring them to a serving plate. Serve hot.

For additional variations, see:

• Fish and Shrimp Dumplings
• Savory Pork Dumplings with Ginger, Garlic, and Green Onions
• Steamed Turkey Dumplings 包子