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Buryat steam buoys

Buryat Steamed Buuz

Simple, fast, delicious — there won't be a scrap left on the plate! Buuz are about the same size as manti, but they're made with a small hole on top. The main filling is onion and ground meat. Authentic Buryat buuz are made from a mix of horse meat and pork; my version uses ground beef, which is just as tasty. The dish is similar to Caucasian khinkali.

Alisa-108

Recipe author

Composition / ingredients

Servings:

Flour

Eggs

Sunflower oil

Water (approximately)

0.5

Ground beef

500

Onion

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 11 g

Fats 29 % 13 g

Carbohydrates 47 % 21 g

247 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

You'll need ground beef and onion. Salt and black pepper.
Step 2:

For the dough you'll need flour, eggs, vegetable oil, and water.
Step 3:

Dice the onion.
Step 4:

Add the onion to the ground meat and season with salt and pepper.
Step 5:

Knead the dough. Roll it into a ball, wrap it in plastic wrap, and set it aside in a warm place for 30 minutes.
Step 6:

Roll the dough into a rope and cut it into small pieces.
Step 7:

Dip each piece in flour on both sides and flatten it.
Step 8:

Roll out the flattened piece and put the filling in the center.
Step 9:

Pleat the edges in an overlapping pattern, leaving a hole on top.
Step 10:

Grease a steamer (or manti steamer) with vegetable oil and arrange the buuz a little apart from each other.
Step 11:

Steam the buuz for 30 minutes. Transfer to a plate and brush with pieces of butter.
Step 12:

The buuz come out very tasty and juicy — there's lots of savory, delicious broth pooled in the bottom of each one.
Step 13:

Help yourself!