Have you ever tasted a dumpling so flavorful that it made you want to learn how to recreate it at home? If not, let us introduce you to Buuz, a traditional Mongolian steamed dumpling filled with juicy meat and bold flavors. This beloved dish isn’t just food, it’s a symbol of family, celebration, and Mongolian hospitality.
In this beginner’s guide, you’ll learn how to cook Buuz the authentic way—even if you’re halfway across the world from Ulaanbaatar. Whether you’re a home cook or a curious foodie, this recipe brings Mongolian warmth right into your kitchen.
What is Buuz? A Taste of Mongolia in Every Bite
Buuz (pronounced “bohdz”) are handcrafted steamed dumplings traditionally eaten during Tsagaan Sar, the Mongolian Lunar New Year. They are often filled with ground mutton or beef, onions, garlic, and seasoned simply with salt and pepper.What makes Buuz special isn’t just the flavor—it’s the experience. Families gather to make thousands of dumplings in preparation for the holiday, freezing them on rooftops in the cold Mongolian winter. They’re then steamed and served fresh to visitors, friends, and family.
Why You Should Learn How to Cook Buuz
-
Cultural Connection: It’s a way to explore Mongolian heritage without needing a passport.
-
Simple Ingredients: Requires only basic pantry items and affordable cuts of meat.
-
Family-Friendly: Fun and interactive to make with kids or friends.
-
Perfect for Parties: Make a big batch and freeze for later use.
Ingredients You’ll Need
Here’s a basic Buuz recipe, just like a Mongolian grandmother would make. These measurements serve 4–5 people (makes about 25–30 dumplings).
For the Dough:
-
3 cups all-purpose flour
-
1 cup warm water
-
½ tsp salt
For the Filling:
-
500g (1 lb) ground beef or mutton
-
1 medium onion, finely chopped
-
2–3 garlic cloves, minced
-
½ cup water (for juicy filling)
-
Salt to taste (approx. 1–2 tsp)
-
Freshly ground black pepper
📝 Optional: Add a small pinch of cumin or green onions for an extra depth of flavor. Some families even add a little cabbage or fat for softness.
How to Cook Buuz: Step-by-Step Instructions
Let’s break it down into easy, beginner-friendly steps.
Step 1: Make the Dough
-
In a large mixing bowl, combine flour and salt.
-
Gradually add warm water while stirring.
-
Knead the dough until it’s smooth and elastic (about 10 minutes).
-
Cover and let rest for 30 minutes while you prepare the filling.
💡 Tip: The dough should be firm but not dry. Add more water or flour as needed.
Step 2: Prepare the Filling
-
In a bowl, combine the meat, onions, garlic, salt, pepper, and water.
-
Mix well by hand or with a spoon until the filling becomes sticky and juicy.
🔥 Traditional trick: Mongolian cooks mix the filling with bare hands to ensure the fat is well incorporated and juicy.
Step 3: Shape the Dumplings
-
Roll the dough into a long log and cut into small chunks.
-
Roll each chunk into a thin circle (about 3 inches wide).
-
Add a spoonful of filling into the center.
-
Pinch the edges with your fingers to form a circular pouch with a small opening on top.
👋 Don’t worry if yours aren’t perfect, homemade Buuz are meant to be rustic!
Step 4: Steam the Buuz
-
Arrange the dumplings on a lightly oiled steamer tray.
-
Boil water in the steamer base and place the tray on top.
-
Steam for 15–20 minutes with the lid on.
☁️ Don’t overcrowd the steamer, Buuz expand slightly as they cook.
Buuz vs. Other Dumplings: A Quick Comparison
| Feature | Buuz | Gyoza (Japan) | Momo (Nepal) | Baozi (China) |
|---|---|---|---|---|
| Cooking Method | Steamed | Pan-fried | Steamed/Fried | Steamed |
| Dough Thickness | Medium | Thin | Thin | Thick |
| Filling | Beef/Mutton | Pork/Chicken | Veg/Meat/Spices | Pork, Chicken |
| Unique Feature | Open top | Crispy bottom | Spicy | Yeast dough |
A Bite of Mongolia at Home: Personal Insight
When I first tried cooking Buuz, I was in Ulaanbaatar during a winter study trip. My host family invited me to join their Tsagaan Sar preparations. I fumbled with the dough and overstuffed most dumplings, but no one minded. We laughed, told stories, and steamed hundreds of dumplings late into the night.
Years later, I still cook Buuz every February. It brings back that feeling of belonging, of shared joy over something warm and homemade. You don’t need perfect folds or fancy gear, just hands, heart, and a little time.
Tips for Beginners: Do’s and Don’ts
| Do | Don’t |
|---|---|
| Let dough rest for elasticity | Use cold water in the dough |
| Keep hands lightly floured | Overfill the wrappers |
| Add enough water to filling | Skip seasoning—it’s key |
| Try freezing for future meals | Crowd the steamer basket |
Bonus: How to Freeze and Reheat Buuz
Want to cook once and eat twice? Here’s how to store them:
-
Freezing (before steaming):
Place raw dumplings on a tray, freeze for 2 hours, then transfer to bags. -
Steaming from frozen:
Add 5 extra minutes to steaming time (20–25 mins total).
Perfect for busy weeknights or surprise guests!
Why Buuz Is More Than Just Food
In Mongolia, Buuz isn’t just a dish, it’s an experience of warmth, community, and survival. Making dumplings in bulk before winter reflects a culture built on planning, sharing, and thriving together through harsh seasons.
For Mongolians, the act of folding Buuz is also a way to fold in love, hope, and hospitality, bite by bite.
From Steppes to Steamers
Learning how to cook Buuz is about more than following a recipe. It’s an invitation to connect with a beautiful and resilient culture. Whether you’re Mongolian by blood or by heart, Buuz brings people together—one handmade dumpling at a time.
So roll up your sleeves, gather your friends or family, and let your kitchen fill with steam, stories, and savory joy.
