Buuz (Mongolian: Бууз; Buryat: Бууза/Buuza, [ˈbʊːt͡s(ɐ)], from Chinese 包子; 'Baozi') are a type of Mongolian steamed dumpling filled with meat. 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.[1]

Buuz
TypeDumpling
Place of originMongolia, Buryatia
Main ingredientsDough, mutton, or beef

History and function edit

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: bāozi) 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.[2]

Ingredients and preparation edit

 
Uncooked and cooked buuz
 
Buuz served in Buryatia
 
Double buuz, Buryatia

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.

See also edit

References edit

  1. ^ Slater, Judith J. (2004). Teen Life in Asia. Greenwood. p. 118. ISBN 9780313315329. Retrieved 10 February 2013.
  2. ^ Williams, Sean (2006). The Ethnomusicologists' Cookbook: Complete Meals from Around the World. CRC Press. p. 59. ISBN 9780415978194. Retrieved 10 February 2013.

External links edit

  • Buuz recipe from mongolfood.info