Three Camel Lodge Dining 24

MONGOLIAN DUMPLING RECIPE

Makes 2 – 4 Servings  

FILLING:

  • 1 ½ cups minced meat (traditionally mutton, but other meats can be used)
  • 1 minced onion
  • 2 cloves minced garlic
  • Salt, pepper and caraway seeds to taste

Mix minced meat, onion, and garlic. Add water until the mass is smooth. Add salt and pepper and caraway seeds. Set aside.

DOUGH:

  • 1 cup flour
  • ¾ cup water
  • a dash of salt
  • 1 egg

1. Mix flour and water until it is pliable. Form the dough into a ball and let it rest for 15 minutes. Cut the dough into ¾ inch slices. Roll each slice and cut it into segments slightly longer than an inch. Flatten each with a finger and roll a few at a time into circles that are about 2 ¾ inches in diameter. The center should be thicker than the edges. Only roll as many as you can fill quickly, as folding the dough becomes difficult when it dries.

2. Buuz can come in many shapes, and Mongolian chefs take pride in making them aesthetically pleasing and creative. To make a square pocket, put a teaspoon of the meat mixture at the center of the circle and fold the opposing sides toward the middle. Pinch them together. Fold the remaining sides toward the center and press them into the pinched dough. The buuz should look like a square pouch, with four small holes at the corners.

To form a round buuz, which is more traditional but also more difficult, pick up an edge of the circle and pinch its sides together. Make another fold next to the previous one, slightly offset to the outside, and press it together. Continue this way, rotating the buuz as you go. The end result should look like a bit like a meringue, with a fold of dough with an opening at the top.

3. Brush the bottom of each buuz in oil to prevent sticking and place them in a flat steamer so that they are not touching each other. Steam, covered, for about 15 minutes. When finished, open the lid and fan air to them to create a glossy finish. Serve with fresh ginger and soy sauce.

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