Usuba
Buuz with beef filling
Traditional Buryat dumplings with meat filling. Steamed and served hot with sour cream or broth. A distinctive feature is the open top with crimped edges around the circumference.
- Total
- 120 min
- Standard serving
- 390 g
Ingredients
Total 8
Instructions
- 1
Step 1
Pour flour into a large bowl, add salt and egg. Mix the ingredients.
- 2
Step 2
Gradually add boiled water at room temperature and knead a dense but pliable dough.
- 3
Step 3
Gather the dough into a ball, wrap it in plastic wrap or a bag, and let it rest on the counter for 15 minutes.
- 4
Step 4
Add finely diced onion, thinly sliced green onion, salt and pepper to the ground meat.
- 5
Step 5
If the ground meat is not juicy enough, add a couple of tablespoons of ice water. Mix the ground meat until all ingredients are evenly distributed.
- 6
Step 6
Divide the dough into 16 equal parts. Take one part and roll it out into a thin circle approximately 9–10 cm in diameter.
- 7
Step 7
Place 1.5–2 tablespoons of filling in the center of the circle.
- 8
Step 8
Lift the edges of the dough and pinch them together in a circle. You'll get a ball with filling inside and an open top in the middle.
- 9
Step 9
Form the remaining buuzes in the same way. Classic buuzes have 33 pleats around the circumference.
- 10
Step 10
Steam the buuz for 25–30 minutes in a steamer or buuznica.
- 11
Step 11
Serve buuz immediately after cooking with sour cream, sour cream and garlic sauce, or hot broth.
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