• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Ingmar - Recipes by Ingredients

Recipes, Ingredients, Kitchen Tips

  • Home
  • Ingmar
  • Recipes
    • Quick dinner ideas
    • Vegetarian recipes
    • Christmas recipe
    • Swedish
    • Desserts
    • National dishes
  • resources
    • Blogging tips
    • Tips & Tricks Videos
    • Food Facts & Sustainability
  • Country Chefs
  • We like
  • About us
    • Contact us
    • Om oss (Svenska)

Recipe: The national dish of Mongolia – Buuz

July 11, 2014 by Kalle Leave a Comment

The national dish of Mongolia - Buuz

Have you ever heard of Buuz, the national dish of Mongolia? If you’ve ever had steamed meat dumplings, then the answer is yes! Enjoy making your own with this recipe, whilst celebrating the national day of Mongolia today 11th of July!

 

In Mongolia, everybody loves Buuz. There are many regional variations of the recipe, mainly in the type of meat (lamb, beef, pork, chicken) and vegetables (onion, carrot, cabbage). There are also a few variations of the traditional round purse shape.

 

In this recipe, the filling mixture is cooked beforehand to make the meat tenderer. The dough is rolled very thinly to make smaller dumplings that are easier to handle.

The national dish of Mongolia - Buuz

Recipe: The national dish of Mongolia - Buuz

Print Recipe Pin Recipe
Cook Time 2 hrs
Total Time 2 hrs
Course Main Course, Main Dish, Side Dish
Cuisine Asian
Servings 4

Ingredients
  

Filling

  • 180 g lamb shoulder
  • 180 g beef sirloin steak
  • 1 carrot
  • 1 onion
  • 4 garlic cloves
  • 30 ml olive oil
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 125 ml vegetable stock

Buuz dough

  • 170 g flour
  • ¼ tsp salt
  • 1 egg
  • 50 ml water
  • 1 small spring onion

Instructions
 

  • With a sharp knife, cut both meats into small dices, about 5 mm, (or grind the meat once through the large die of a meat grinder).
  • Chop the carrots and onions into small dices as well, and mince the garlic. In a pan over medium heat, sauté all the vegetables needed for the filling with half of the olive oil and cook until golden brown. Put aside.
  • In a pan over high heat, brown the meat in the rest of the olive oil. Reduce the heat to low, add the vegetables, season with the salt and black pepper, and stir for a minute.
  • Add the stock, cover with a lid, and simmer over low heat for 30 minutes. Let cool, then transfer to a plastic container, and refrigerate for at least 1 hour.
  • In the bowl of an electric mixer fit with the paddle attachment, place half of the flour, plus the salt, egg, and water. Mix over low speed until homogeneous, scraping down the sides with a spatula.
  • Add the rest of the flour and mix again until it forms a smooth paste. Keep mixing for one more minute, then wrap in plastic, and let rest at room temperature for 30 minutes.
  • Divide the dough into four equal parts to proceed in batches. On a floured surface, roll the dough very thinly. You can use a rolling pin or a pasta machine (at the thinnest setting).
  • Make 9 mm-diameter discs using a cookie cutter or a glass. Place a small spoonful of meat filling at the center of each disc. Holding it in the palm of your hand, shape the disc like a purse, and pinch the edges all around the top. The goal is to create folds on all sides to make the dumpling look pretty, and keep the top of the dumpling closed (it is okay to have a tiny bit of filling showing).
  • Repeat with the rest of the dough and filling. The dough scraps can be re-rolled to make more dumplings.
  • Place the dumplings on a steamer lined with parchment paper, and steam in a closed pot for 15 to 20 minutes, depending on the thickness of the dough. If you don't have a "dedicated" steamer, there are plenty of ways to make your own. Search the Internet for inspiration!
  • Sprinkle the dumplings with finely sliced spring onion, and serve immediately.
Tried this recipe?Let us know how it was!

About the Country Chef

Florian Pinel was born in France and now lives in New York. He works as a computer science researcher during the week (IBM Chef Watson), and cooks in his spare time. He’s been traveling to Eastern Europe and the former Soviet Union regularly since his early teens. His blog, foodperestroika.com, gathers recipes, travel stories, and other food writings about the Eastern Bloc.

 

Read more about IngredientMatcher’s Country Chefs in the Foodie section

Read more about national dishes

Read more about other national dish recipes published on this blog

Filed Under: Latest, National dishes, Recipes Tagged With: beef, lamb

Previous Post: « Recipe: Brigadeiro, the Brazilian chocolate bonbon
Next Post: The national dish of France – Boeuf Bourguignon »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • E-mail
  • Facebook
  • Pinterest
  • Twitter
  • YouTube

Meet IngredientMatcher

The Ingmar app will help you match the ingredients you already have at home with easy, quick and delicious recipes from around the world. To learn more about Ingmarclick here →

Free ebook! click on the cover below

Gumroad

Subscribe to our blog

[fb-optin-form]

Categories

Archives

Footer

  • About
  • Contact
  • Press

Copyright © 2025 · Foodie Pro & The Genesis Framework