National dishes of the world number 8 with Mongolia - Buuz

Better than they look

Ingredients

• For Meat Filling • 300 g Beef or Mutton (minced) • 1 medium Onion (chopped) • Salt (to taste) • Pepper (ground, to taste) • 2 Garlic Cloves (crushed) • Herbs (chopped, optional) For Dough • 250 g Wheat Flour • A pinch of Salt • Lukewarm Water

How to make Buuz:

• Add a pinch of salt to enough lukewarm water required to knead dough. • Add water to the flour and knead to form smooth, soft dough. Set the dough aside. • After sometime, knead the dough again and cut into small pieces. • Roll each piece into a ball. Repeat with other pieces and leave them in a bowl. • Sprinkle some flour on the balls, to avoid them sticking to each other. • Take a large mixing bowl and combine minced meat, onion, garlic, salt, pepper and other herbs together. • Add some water, if required, to make the filling a little juicy. • Roll out the dough balls into round circles, leaving the center thicker than the edges. • Place a little meat filling in the center of the circle and seal the edges with your fingers. • Boil water in a large pot. • Dip the bottoms of each buuz in oil and place them in an inlay that will be inserted in the pot for steaming. • Ensure that the buuz do not touch each other. • Steam the buuz for 15 minutes. • Open the lid and fan some air with the help of a cutting board or newspaper, to give them a reddish glossy look. • Serve hot.