|Place of origin||Mongolia, Buryatia|
|Main ingredients||Dough, mutton or beef|
|Cookbook: Buuz Media: Buuz|
Buuz (Mongolian: Бууз; Buryat: Бууза, Buuza; pron. boze) is a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home on Tsagaan Sar, the Mongolian New Year. These days it is also offered at restaurants and small cafes throughout the capital of Ulaanbaatar.
History and function
Buuz is the Mongolian version of the steamed dumpling which is found throughout the region. Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: bāozi) is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. Buuz are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by milk-tea and vodka.
Ingredients and preparation
Buuz are filled with minced mutton or beef, which is flavoured with onion and/or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well.
The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.
Buuz are similar to another Mongolian dumpling, khuushuur, except that the latter is fried.
- Jiaozi and baozi, the Chinese equivalent
- Gyoza, the Japanese equivalent
- Momo, the Nepalese & Tibetan equivalent
- Mantı, the Turkic/Central Asian/Caucasus version
- Pierogi, the Ukrainian/Polish/Lithuanian equivalent
- Pelmeni, the Russian equivalent
- Kozhukkatta, the Indian equivalent
- Mandu, the Korean version
- List of steamed foods
- Buuz recipe from mongolfood.info