Buuz (Mongolian Meat Dumplings)

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Introduction

Buuz are steamed Mongolian meat dumplings with a soft, pillowy dough wrapper and a savory beef and onion filling. This recipe makes 10 dumplings in about 35 minutes total, including dough rest time, and serves two as a main course or four as an appetizer. The key is a very soft dough that steams tender rather than boils tough.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 2

Ingredients

• 300 g (11 oz) flour
• 200-300 g (7.1-11 oz) cold water
• 20 g onion, chopped
• 400 g beef, minced or ground
• ½ tsp (2.5 ml) salt
• ¼ tsp (1.3 ml) pepper (optional)
• 5 tbsp (75 ml) water
• 400 ml (14 oz) water

Instructions

Preparation

1. Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough.
2. In a bowl mix together flour and cold water to make a very soft dough. Cover the bowl and leave the dough for 5 minutes to relax.
3. Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs.
4. Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling.

Cooking

1. Boil a fair amount of water in a steamer. Spread some oil on the steamer pan to protect the buuz buns from getting stuck during cooking.
2. Carefully place the buuz buns on the steamer pan, spacing them 1 cm (0.4 inch) away from one another. Place the pan into the boiling steamer and cover the steamer very well. Cook for 15 minutes.
3. Take out the steamer board and fan the buuz for 30 seconds using steamer cover or any safe, light object.
4. Serve with some cabbage salad, or some chopped kosher cucumbers. Enjoy!
5. Combine beef, salt, onion, pepper, and water in a bowl. Mix together thoroughly and leave covered during the preparation of the dough.
6. In a bowl mix together flour and cold water to make a very soft dough. Cover the bowl and leave the dough for 5 minutes to relax.
7. Knead the dough for a half minute. Cut the dough into 10 pieces, and flatten the dough into discs.
8. Place a fair amount of meat mixture on each disc, and fold the edges together to enclose the filling.

Variations

Mutton or lamb filling: Substitute ground lamb for beef for a more traditional Mongolian flavor. The meat will have a slightly stronger, more aromatic quality that pairs well with the soft dough.

Vegetarian filling: Replace the beef with finely chopped mushrooms, cabbage, and potato mixed with salt and a tablespoon of soy sauce. Steam for the same 15 minutes; the vegetables will soften and release their own moisture.

Garlic and herb filling: Add 2 cloves of minced garlic and 1 tablespoon of fresh chopped cilantro or scallion to the beef mixture. This adds brightness without changing the cooking method.

Thinner dough: Use less water (around 200 g) for a slightly firmer, less pillowy wrapper. The dumplings will steam slightly faster, around 12–13 minutes.

Pan-fried finish: After steaming, heat oil in a skillet and place the cooled buuz flat-side down for 2–3 minutes per side until golden. This adds a crispy contrast to the soft wrapper.

Tips for Success

Keep the dough very soft. It should feel slack and sticky at the start. This ensures the steamed wrapper stays tender rather than tough. If it seems too wet after resting, dust your hands lightly with flour when handling, not the dough itself.

Space the dumplings properly. Leave 1 cm between each buuz so steam circulates freely. Crowding them will cause them to stick together or steam unevenly.

Fan the dumplings after cooking. This 30-second cooling step stops carryover cooking and prevents condensation from making the wrapper soggy. Use the steamer cover or a light, flat object to do this gently.

Don’t skip the dough rest. Five minutes is not long, but it lets the flour fully hydrate and makes the dough easier to stretch and fold without tearing.

Use ground beef with some fat. Lean meat alone can make the filling dry. A standard ground beef (about 15–20% fat) will keep the filling moist and flavorful during steaming.

Storage and Reheating

Refrigerator: Store cooked buuz in an airtight container for up to 3 days. They will firm up slightly as they cool, which is normal.

Freezer: Uncooked buuz can be frozen on a baking sheet for 2 hours, then transferred to a freezer bag for up to 2 months. Steam directly from frozen, adding 5–7 minutes to the cooking time.

Reheating: Steamed buuz reheat best in a covered steamer for 3–4 minutes until warmed through. Alternatively, microwave on a damp paper towel for 60–90 seconds. Avoid the oven, as it will dry out the wrapper.

FAQ

Can I make the dough ahead of time?

Yes. Prepare the dough, cover it, and refrigerate for up to 8 hours. Bring it to room temperature for 10 minutes before kneading and shaping.

What if my dough tears when I fold the dumplings?

A very soft dough tears more easily than a stiff one, but this is normal. Simply pinch the tear closed as you fold. If a dumpling leaks filling during cooking, the wrapper will seal itself as it steams, though it may look slightly misshapen.

Can I boil these instead of steaming?

Boiling is not traditional for buuz and will make the wrapper waterlogged and heavy. Steaming preserves the tender, pillowy texture that defines the dish.

How do I know when they’re done?

At 15 minutes, the wrapper will be translucent and soft, and the meat inside will be fully cooked. If you open one and it looks pale and doughy inside the wrapper, steam for another 2 minutes.