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Buuz dumplings


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  • Author: Noreen
  • Total Time: 1 hour 30 minutes
  • Yield: 15 dumplings 1x


Buuz in organic whole wheat flour.




  • 2½ cups organic whole wheat flour
  • 1 cup lukewarm water
  • 1 teaspoon salt


  • ½ pound ground beef or sheep, preferably with higher fat content around 80/20 if not more
  • ¼ cup water
  • ¼ head of cabbage, finely chopped (~1/4 cup)
  • 1 medium sized carrot, grated (~1/4 cup)
  • ½ medium-sized onion, finely chopped (~1/4 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon caraway seeds
  • 1 teaspoon coriander seeds


Stage 1 – Pre-make Dumpling Dough

  1. Mix your wheat flour, water and salt together in a bowl. Roll and knead the ingredients together as it forms a dough, then cover and refrigerate for 1 hour. By the time you take it out of the fridge, the dough should be fairly firm and not wet.

Stage 2 – Preparing the Filling

  1. Put the black pepper, salt, caraway seeds and coriander seeds into a spice grinder and blend to a spice mixture powder
  2. Then, in another bowl, combine your ground meat, cabbage, carrots, onion, garlic and spice mixture. Be sure to mix the ingredients together well (perhaps even with your hands) to evenly distribute the ingredients around.

Stage 3 – Pre-Folding

  1. Take your dough out of the fridge and lay onto a pre-floured work surface
  2. Roll your dough out into a long rope, then cut the dough into 1-inch pieces. Each of these 1 inch pieces will be used to make 1 buuz
  3. Use a rolling pin to flatten your 1 inch piece and to make it more foldable. Roll around in a circle to keep the dough’s circular shape
  4. With the flattened dough in your hand, take approximately ¾ to 1 tablespoon of filling and place in the center of the dough

Stage 4 – Folding the Buuz

  1. If folding the traditional round way: Pinch two parts of the dough together and bring to the center. Proceed around the wrapper folding the next piece of dough into the folded piece. You should get something similar to a star shape once you’ve made your entire way around
  2. If folding the closed folded way: Take two sides of the wrapper and converge them on the center above the filling. Repeat with the other two edges until all four edges are met in the center. Pinch together the dough to encase the filling inside the wrapper
  3. If folding the semicircular way: Take one side of the wrapper and fold it over the filling and to the other edge of the wrapper. Pinch along the entire convergence of the doughs to get a semicircle or moon-shaped dumpling

Stage 5 – Steaming

  1. First, take your steamer or a large stockpot and fill with 1-2 inches of water on the bottom
  2. Next, either oil your steamer grates or put a piece of wax paper (with holes poked through) on your stockpot inlay to prevent the buuz from sticking
  3. Place your folded buuz into the steamer and cover
  4. Bring the stockpot or steamer to high heat and the water to a boil, then leave covered for 10-15 minutes as the buuz steams together
  5. Remove after steaming and serve!


For reference on how to fold buuz properly, please refer to our original reference recipe from

  • Prep Time: 1 hour, 10 mins
  • Cook Time: 20 mins
  • Category: Entrees
  • Cuisine: Mongolian