Buuz (Mongolian Meat Dumplings)

Introduction

Buuz are steamed Mongolian dumplings with a tender dough wrapper and seasoned ground beef filling—they come together in about 30 minutes and serve 2 as a satisfying main course. The key is a soft, relaxed dough that stretches easily around the filling, and a quick 15-minute steam that keeps the meat juicy and the wrapper tender. Serve them warm with a simple cabbage salad.

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

Vegetarian filling: Replace the ground beef with finely chopped mushrooms (cremini or shiitake) and add 1 tbsp soy sauce for umami depth. The dumplings will be lighter and work well for a meat-free meal.

Lamb instead of beef: Swap the ground beef for ground lamb and reduce the salt slightly, since lamb carries more natural flavor. The result is richer and more aromatic.

Smaller, steamed buns: Cut the dough into 16–20 pieces instead of 10 to make bite-sized dumplings; reduce steaming time to 10 minutes. These work better as appetizers or snacks.

Garlic and herb filling: Add 2 cloves minced garlic and 1 tbsp fresh cilantro or parsley to the beef mixture before assembling. This adds brightness without changing the cooking method.

Pan-fried instead of steamed: After filling, pan-fry the buuz seam-side down in oil over medium heat for 3–4 minutes until golden, then add ½ cup water, cover, and steam for 8 minutes. You’ll get a crispy base and tender top.

Tips for Success

Let the dough rest fully. The 5-minute rest is essential—it hydrates the flour and relaxes the gluten, making the dough much easier to stretch without tearing.

Don’t overstuff. Use a fair but restrained amount of filling; too much makes it impossible to seal the edges properly, and the dumpling may split during steaming.

Space them properly. The 1 cm gap between dumplings lets steam circulate evenly. Crowding them causes uneven cooking and sticking.

Fan immediately after cooking. The 30-second fan cools the exterior slightly and stops carryover cooking, preventing the wrappers from becoming tough or overly soft.

Use cold water in the dough, hot water for steaming. This temperature contrast is what makes the dough tender—cold water keeps the flour from cooking prematurely, while the steam finishes the job evenly.

Storage and Reheating

To reheat, place the dumplings in a steamer basket over boiling water for 4–5 minutes until heated through. Alternatively, microwave them on a damp paper towel for 1–2 minutes. Avoid the oven, as it will dry them out.

FAQ

Can I make the dough ahead? Yes. Prepare the dough through the kneading step, wrap it tightly in plastic wrap, and refrigerate for up to 8 hours. Let it come to room temperature for 10 minutes before cutting and filling.

What if my dough tears when I’m stretching it? Pinch the tear closed and smooth it with your finger—small patches seal themselves during steaming. If the tear is large, scrap that disc and try again; you have enough dough for some mistakes.

Can I use ground chicken or turkey instead? Yes, but add 1 tbsp of oil to the filling since poultry is leaner than beef. The cooking time stays the same.

Why should I fan the dumplings after steaming? Fanning stops residual heat from overcooking the wrapper, which would make it gummy. It also helps any excess moisture evaporate, keeping the texture tender rather than soggy.