Buuz

Delicious and hearty steamed hot with meat. A national Buryat dish that resembles the way of cooking Tatar manti or Chinese dumplings. Bouzas are cooked in a steamer. However, unlike the previous ones, they are prepared exclusively from meat (without adding vegetables), chopped or twisted through a meat grinder. In the homeland of this dish, initially poses (they are also buuz) were made from mutton and horse meat. Now in Buryatia, as in other cuisines of the world, any meat is used to prepare this dish. Of course, it will be tastier, juicier and more tender from a mixture of beef and pork.

Snezhana

The author of the recipe

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Composition / ingredients

servings:

For dough:

Wheat flour

500

Water

Chicken eggs

Salt

0.5

For filling:

Water

100

Salt

to taste

Beef

250

Pork

250

Onion

Ground black pepper

to taste

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 11 g

Fats 19 % 8 g

Carbohydrates 55 % 23 g

201 kcal

GI: 4 / 0 / 96

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
How to make a buuz? Prepare the ingredients. Knead the dough. Pour the sifted flour into a bowl, beat in the chicken egg, add salt and pour in cold water.
Step 2:
Knead a dense, elastic and smooth dough. Wrap it in plastic wrap and set aside.
Step 3:
Take care of the meat. If you cook minced meat at home, then the meat needs to be washed, chopped finely with a knife or passed through a meat grinder with a large nozzle (the second option is faster and easier, but the first one will taste better).
Step 4:
Finely chop the onion with a knife.
Step 5:
Add finely chopped onion, salt and ground black pepper to the minced meat and pour in water. Mix the mass so that it becomes more homogeneous and soaked with spices.
Step 6:
Take out the dough, divide it into two parts. You can roll out the dough into a thin layer, and then cut circles out of the dough with a glass. But these get thick edges. It is better to do it in the way that is familiar to us Russians, as dumplings are made. Roll the sausage out of the dough, cut it into pieces about 3 cm wide.
Step 7:
From the pieces roll up even koloboks. In turn, flatten them with the palm of your hand into tortillas, which roll out over the floured surface into a thin, even circle with thin edges.
Step 8:
Take this cake in the palm of your left hand. Spoon the meat into the center of the tortilla and start pinching the edges of the dough with the fingers of your right hand, forming folds from them. In the center, leave a hole for steam to escape during cooking.
Step 9:
Dip the finished buuzas with the bottom in oil and put them in the form of a steamer. Steam for about 40 minutes. The steamer can be replaced with a mantovark or a slow cooker with a steamer function.
Step 10:
Serve the finished dish to the table, pouring melted butter to taste and desire, or with sauce and fresh vegetables. Enjoy your meal!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.