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Mongolian Buuz

Mongolian Buuz (Steamed Dumplings)

The national dish of Mongolia.
Course Appetizer
Cuisine Mongolian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 16 buuz
Calories 94kcal
Author International Cuisine


For the dough

  • 2 cups flour
  • 1 cup water +/-

For the Filling

  • 1/2 lb minced meat mutton or beef
  • 1/4 cup minced onion
  • 2 cloves garlic minced
  • 3 Tablespoons water +/-
  • Salt to taste
  • Pepper to taste
  • Caraway to taste
  • oil to brush or dip


  • For the dough,
  • Mix flour and water to create a pliable dough, only add water a little at a time.
  • Let it rest for 15 minutes
  • For the filling,
  • Mix together in a bowl, all the filling ingredients, remember when you add salt that the dough does not have any. Set aside
  • Take the dough and roll it out to about 3/4 of an inch. cut into pieces about 1 inch and then flatten with you fingers or roll into circles.
  • For the round buuz, you want them to be about 3 inches in diameter
  • Place the dough in your left hand and add a teaspoon of filling int the middle, start gathering up the edges up around the filing a little at a time, when you come to the end give it a little twist and set aside. Continue this process until you run out of meat or dough.
  • They can also be made by folding like an envelope or a semi circle.
  • Use a steamer basket over boiling water and place the bottom of each buuz into some oil and set into the steamer basket.
  • Cover for about 15 minutes.
  • Open the lid and fan your buuz
  • Your buuz should be glossy
  • Serve while warm with some ketchup


Calories: 94kcal | Carbohydrates: 12g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 10mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg