Buuz (Mongolian Hand-Pleated Steamed Beef & Scallion Juicy Dumplings) – Authentic Mongolia Recipe
The centerpiece of Mongolian Tsagaan Sar (Lunar New Year): steamed dumplings bursting with savory meat broth inside.
- Country of Origin
- 🇲🇳 Mongolia (East Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Hand-pleated open-top dumpling parcels, Juicy minced beef (or lamb) and onion filling, Tangy cabbage-carrot salad, Toasted caraway/cumin pinch, Garlic
Ingredients for Buuz (Mongolian Hand-Pleated Steamed Beef & Scallion Juicy Dumplings) (4 Servings)
- 1.25 lbs (or 2.5 cups) hand-pleated open-top dumpling parcels, prepped into bite-sized pieces
- 1.5 cups juicy minced beef (or lamb) and onion filling, washed and trimmed
- 1 cup tangy cabbage-carrot salad
- 1 medium onion and 3 cloves garlic, finely minced with toasted caraway/cumin pinch
- 1.5 tbsp traditional Mongolia seasoning (garlic, scallions, cracked black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash hand-pleated open-top dumpling parcels and mix in a bowl with toasted caraway/cumin pinch, garlic, scallions, cracked black pepper, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with juicy minced beef (or lamb) and onion filling into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon tangy cabbage-carrot salad generously over the top and serve warm.