Buuz

An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. These days it is also offered at restaurants and small cafes throughout the capital city of Ulaanbaatar.

Buuz

Type	Dumpling
Place of origin	Mongolia, Buryatia
Main ingredients	Dough, mutton, or beef
Media: Buuz

 

Look up бууз in Wiktionary, the free dictionary.

Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: ^ⓘ) is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. Buuz are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by suutei tsai (Mongolian tea) and vodka.

 

 

 

Buuz are filled with minced lamb and mutton or beef, which is flavoured with onion and/or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well.

The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.

The filling in buuz is similar to another Mongolian dumpling, khuushuur; however, the latter is fried.

• Khuushuur
• Gürzə, the Azerbaijani equivalent
• Khinkali, the Georgian equivalent
• Gyoza, the Japanese equivalent
• Jiaozi and baozi, Chinese equivalents
• Mandu, the Korean version
• Mantı, the Turkic/Central Asian version
• Modak, the Indian equivalent
• Kozhukkattai, the Tamil equivalent
• Momo, Nepalese and Tibetan equivalent
• Pelmeni, the Russian equivalent
• Vareniki, the Ukrainian/Polish/Lithuanian equivalent
• List of steamed foods