Buuz (Mongolian steamed dumplings)

Method

1. 1

   Step 1

   Mix the flour, water and salt into a firm dough, knead until smooth and rest covered for 20 minutes.

   • 10 min

   

2. 2

   Step 2

   Mix the lamb, onion (opens in a new tab), garlic (opens in a new tab), salt, pepper (opens in a new tab), cumin (opens in a new tab) and cold water until well combined.

   • 5 min

   Food safety: Wash hands and surfaces after handling raw meat.

3. 3

   Step 3

   Roll the dough into a log, cut into 30 pieces and roll each into a 9 cm round, thinner at the edges.

   • 20 min
   • Rolling pin (opens in a new tab)
4. 4

   Step 4

   Place a spoonful of filling in the centre, then pleat the edges up and around, leaving a small hole at the top.

   • 25 min
5. 5

   Step 5

   Steam on an oiled steamer (opens in a new tab) over high heat for about 20 minutes, until the filling is cooked through and the juices are clear.

   • 20 min
   • high heat
   • Steamer (opens in a new tab)

   Food safety: Minced meat must be cooked through — no pink inside.