Buuz (Mongolian Meat Dumplings)

Introduction

Buuz are steamed Mongolian dumplings with a soft dough wrapper and seasoned beef filling, ready in about 40 minutes total. The filling is simple—just ground beef, onion, salt, and pepper—but the technique of steaming keeps the dumplings tender and lets the meat stay juicy. Serve them warm with a side of cabbage salad for a complete, satisfying meal.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 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) mixed with minced onion, soy sauce, and a touch of sesame oil. The earthy umami of mushrooms mimics the savory depth of meat.

Lamb instead of beef: Substitute ground lamb for beef to create a richer, slightly gamey flavor that pairs well with the soft dough wrapper.

Spiced filling: Add 1 tsp ground cumin and ½ tsp garlic powder to the beef mixture for warmth and aromatic complexity without changing the texture.

Larger dumplings: Cut the dough into 5 pieces instead of 10 and increase steaming time to 18–20 minutes. Larger buuz are easier to handle and make a heartier portion.

Dipping sauce: Serve with a simple sauce of soy sauce mixed with minced garlic and a squeeze of lemon juice instead of (or alongside) the cabbage salad.

Tips for Success

Don’t overwork the dough: Knead for only half a minute after the 5-minute rest. Overworking toughens the wrapper and makes it harder to fold.

Keep the dough soft: Use the full 300 g of cold water if your kitchen is warm or if the dough feels stiff. A soft, slightly sticky dough is easier to flatten and fold than a firm one.

Space the dumplings properly: Leave 1 cm between each buuz so steam circulates evenly. Crowded dumplings cook unevenly and may stick together.

Fan them immediately: After steaming, fan the buuz for 30 seconds to release excess steam and prevent them from becoming soggy or sticking to the pan.

Use oil liberally on the pan: Brush the steamer pan generously before placing dumplings. Even a small amount of sticking can tear the wrapper.

Storage and Reheating

Store uncooked buuz on a parchment-lined tray in the freezer for up to 3 weeks. Transfer to a freezer-safe container once firm. Cooked buuz keep in an airtight container in the fridge for 3 days but don’t freeze well—the dough texture becomes dense.

FAQ

Can I make the filling ahead of time?

Yes. Prepare the beef mixture up to 1 day ahead and store it in the fridge in a covered bowl. This actually helps the flavors meld. Assemble and cook the dumplings the same day you plan to serve them.

Why does the dough need to rest for 5 minutes?

The rest allows the flour to fully hydrate and the gluten to relax, making the dough easier to knead and flatten without tearing. Skipping this step often results in a stiff, difficult-to-work dough.

Can I boil these instead of steaming?

Boiling is possible but not traditional—the dumplings will absorb water and become heavier and less tender. Steaming keeps them light and lets the dough stay delicate.

What if my filling is too wet or too dry?

Too wet: reduce the 5 tbsp of water in the filling by 1–2 tbsp. Too dry: add an extra ½ tbsp of water and mix again. The filling should hold together but not feel soupy when you spoon it onto the dough.