Buuz
 | |
| Type | Dumpling |
|---|---|
| Place of origin | Mongolia, Russia and China |
| Region or state | Buryatia and Ewenki AB |
| Main ingredients | Dough, mutton, or beef |
Buuz (/ˈbuːz, ˈbuːts/; Mongolian: Бууз ᠪᠤᠤᠵᠠ [pʊ́ːts(ə)]; Buryat: Бууза ᠪᠤᠤᠽᠠ [ˈbʊː(d)z(ɐ)]) are a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. In modern times it is also offered at restaurants and small cafes ("guanz") throughout the capital city of Ulaanbaatar, sometimes eaten with soy sauce.[1]
History and function
[edit]
Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: ⓘ) is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. Buuz are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by suutei tsai (Mongolian tea) and vodka.[2] Niislel salad (Mongolian: Нийслэл салат), a variant of Olivier potato salad, is particularly popular, being almost ubiquitous among banquets and formal meals in Mongolian households.[3]
Ingredients and preparation
[edit]
Buuz are filled with minced lamb and mutton or beef,[4] which is flavored with caraway seeds. Onion and/or garlic are often added, and the dish is then salted. Occasionally, they are flavored with sprouted fennel seeds and other seasonal herbs. In more modern recipes, carrots, cabbages and various other vegetables and even rice are also common additions.[5] Condiments such as soy sauce and Chinsu are occasionally added for further flavoring.[4]
The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top to prevent bursting due to steam formation, in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.[4]
See also
[edit]- Gürzə, the Azerbaijani equivalent
- Khinkali, the Georgian equivalent
- Gyoza, the Japanese equivalent
- Jiaozi and baozi, Chinese equivalents
- Mandu, the Korean version
- Mantı, the Turkic/Central Asian version
- Modak, the Indian equivalent
- Kozhukkattai, the Tamil equivalent
- Momo, Nepalese and Tibetan equivalent
- Pelmeni, the Russian equivalent
- Vareniki, the Ukrainian/Polish/Lithuanian equivalent
- List of steamed foods
References
[edit]- ↑ Slater, Judith J. (2004). Teen Life in Asia. Greenwood. p. 118. ISBN 9780313315329. Retrieved 10 February 2013.
- ↑ Williams, Sean (2006). The Ethnomusicologists' Cookbook: Complete Meals from Around the World. CRC Press. p. 59. ISBN 9780415978194. Retrieved 10 February 2013.
- ↑ "This is The Hu's recipe for traditional Mongolian dumplings you need in your life". Metal Hammer. 2020-12-12. Retrieved 2026-04-30.
- 1 2 3 Eremeeva, Jennifer (2022-01-29). "Celebrate Lunar New Year with Mongolian Buuz". The Moscow Times. Retrieved 2026-05-27.
- ↑ Wong, Maggie (2023-09-22). "Mongolian food: Top dishes every visitor needs to try, according to locals". CNN. Retrieved 2026-05-27.
External links
[edit]- Buuz recipe from mongolfood.info
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