Michele’s take on Mongolian Buuz (lamb dumplings)

So my friend Mendee taught me how to make Mongolian dumplings or buuz.

Buuz are what the Mongols did with Chinese dumplings when it travelled north and west. I assume baozi from the shape and name.

Mendee taught me how to make them, then I reSincized them because ginger and scallions! Lol. She also told me that my version is yummy but I needed to stop telling people it’s her recipe, because it’s essentially unrecognizable after my Southern Chinese twist.

The filling for the Mongolian buuz are lamb or beef, onions, salt and water. The meat to veggie ratio is about 1/4 to 1/3 veggie to meat. Mine are closer to 1:1. Traditional ones would also include a piece of tail fat in the center.

I also fry them sometimes like niu rou jian bing. Why? Because I can!

Dough:

3 cups flour

1 cup warm water (half cold, half boiling)

Filling:

1 lb lamb

2 or 3 medium onions, diced

3 or 4 scallions, chopped fine

1″ chunk of ginger, minced.

Salt

Pepper

Rice wine

Water

  1. Make a hole in the flour.
  2. Pour the warm water into the hole and stir.
  3. Stir until a shaggy dough forms.
  4. Let rest for 10-15 minutes.
  5. Start cleaning and prepping the veggies while waiting.
  6. Go back to kneading the dough until a smooth elastic dough forms. Add flour or water as needed.
  7. Cover and let rest.
  8. Finish prepping the veggies.
  9. Put the meat and veggies in a bowl. Mix together.
  10. When they are throughly combined add salt and pepper to taste.
  11. Mix well.
  12. Add a or 2 tablespoon of rice wine. Mix well.
  13. Start by adding a quarter cup of water or chicken broth. Mix filling in one direction until all the liquid is combined. It should be wet loose filling. Add more water if needed and mix in.
  14. Knead the dough again.
  15. Cut a manageable piece of dough and make a snake about 1-1.5″ in diameter.
  16. Cut off one inch pieces or dough. Make sure you rotate 1/4″ every turn.
  17. Dust the pieces with flour.
  18. Round out a piece and flatten with your palm.
  19. Holding the dough with your non dominant hand use a dowel rod as a rolling pin in your dominant hand. Push from the edge towards the center. Then rotate the dough with the other hand. Repeat until you have a thin circle, where the edges are thinner than the center.
  20. Put a heaping tablespoon of dough on the center of the dough circle.
  21. Pleat and crimp the edges until a pouch forms. You will be stretching the dough and stuffing the filling into the dumpling as you go.
  22. Place the dumpling on a floured surface and cover with a damp cloth or paper towe.
  23. Repeat until all the dumplings and filling are used up.

Steaming:

  1. Boil water in a pot
  2. Oil the bottom of the steamer racks, or line with a wet paper towel.
  3. Place dumplings on in the rack leaving at least 1/2″ between the dumplings.
  4. Place the racks on the pot.
  5. Steam for 10-15 minutes.

Serve.

Buuz are usually served without condiments.

I prefer eating them Chinese black vinegar.

Be careful when you take your first bite! They are juicy and the juice is HOT!

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