Buryat buuz poses for a couple

Delicious, nutritious national Buryat dish! Buuz is the main traditional Buryat dish. It is cooked exclusively for a couple in special steamer pots, which were called "posnits", so earlier this dish was called poses for a couple, now they are more often called buuzes. Externally, the cooking method of buuz is similar to manta rays, Chinese baoz. But buuz differ from their counterparts in that they are prepared with a filling exclusively from meat, no other additives except salt, ground pepper and onions are added to them in Buryat cuisine. On special holidays in the homeland of this dish, bouzas are prepared from chopped meat, more often lamb and horse meat, but now times and tastes are changing, bouzas are prepared from minced meat, from any meat.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

For dough:

Wheat flour

400

Chicken eggs

Water

Salt

0.5

For filling:

Salt

to taste

Minced meat

350

Onion

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 9 g

Fats 24 % 11 g

Carbohydrates 56 % 25 g

230 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Prepare the ingredients. If you make the stuffing yourself, then start working with meat. Add salt and ground black pepper to the finished minced meat to taste, mix.
Step 2:
It is better to take beef and pork in equal parts so that the dish turns out to be more delicious, tender and juicy. The meat is washed and twisted in a meat grinder with the addition of one onion.
Step 3:
Add finely chopped onion and spices to the finished minced meat: salt and ground black pepper to taste.
Step 4:
Prepare the dough. Pour the sifted flour into a bowl. Flour may take a little more, it all depends on the quality and density of flour, which are different for all manufacturers. Therefore, if the dough requires, you will need to add a little flour. In a bowl with flour, we drive one chicken egg, add salt and pour in water. Mix the mass with a spoon, put it on the table and continue kneading with your hands until you get a dense elastic bun.
Step 5:
Wrap it in plastic wrap and put it in the refrigerator for fifteen minutes, the dough should be elastic and smooth. Take the dough out of the refrigerator. We roll it out into a thin layer, no more than 2 mm thick. We cut out circles with a glass, it is better to make circles with a diameter of no more than 10 cm.
Step 6:
Put some cooked minced meat in the middle of each circle.
Step 7:
We form poses, fasten the edges of the dough so that a small hole remains in the center, it is necessary for steam to escape during cooking. It is more convenient to sculpt poses on the palm of your hand, holding the stuffing with one finger, with the fingers of the other hand to collect folds in a circle. We put the finished poses on a surface sprinkled with flour so that the dough does not break and the filling does not leak out.
Step 8:
You need to cook bouzas in a steamer, you can use modern devices such as a mantovarka, a slow cooker and so on, where you can cook for a couple. Dip the poses with the bottom in vegetable oil so that they do not stick to the mold and put them in the form of a steamer. Cook for a couple of about 40 minutes.
Step 9:
Take out the finished dish. Pour the buuzas with melted butter, sprinkle with fresh herbs and serve to the table. with fresh vegetables and sauce to taste. Bon appetit!