Pasta

Buuz – Steamed Lamb Dumplings

Name: Buuz – Steamed Lamb Dumplings
Total time: 60 min
Yield: 6
Ingredients: 400 g Flour; 200 ml Water; 1 tsp Salt; 500 g Ground lamb; 1 gros (150 g) Onion; 2 cloves Garlic; 1 tsp, grated Ginger; 2 tbsp Soy sauce; 1 pinch Pepper

Preparation time: 1 h
Servings: 6

Ingredients

Flour — to buy400 g
Water — to buy200 ml
Salt — to buy1 tsp
Ground lamb — to buy500 g
Onion — to buy1 gros (150 g)
Garlic — to buy2 cloves
Ginger — to buy1 tsp, grated
Soy sauce — to buy2 tbsp
Pepper — to buy1 pinch

Preparation

Make the dough: mix the flour and salt, then gradually work in the warm water until you get a soft, non-sticky ball; knead for 5 minutes to develop a little gluten, which helps the dough seal well during steaming.
Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature: resting relaxes the gluten and makes the dough much easier to roll out thinly.
Meanwhile, make the filling: mix the minced lamb by hand with the finely chopped onion, grated garlic and ginger, soy sauce, and a good pinch of pepper; the raw onion releases the juice that keeps the filling moist during steaming.
Divide the dough into small balls, then roll each one into a thin disc about 8 cm across, slightly thicker in the center than at the edges: this keeps the base from tearing under the weight of the filling.
Place a spoonful of filling in the center of each disc and pinch the edges closed into small pleats forming a crown, leaving a tiny opening at the top: this is the traditional buuz shape, which lets out just enough steam.
Arrange the buuz without letting them touch in a lightly oiled steamer basket and steam for 15 minutes over high heat, without ever lifting the lid so they don't collapse.
Let them rest off the heat for 2 minutes before carefully unmolding: the dough finishes firming up and the buuz release cleanly from the basket.
Serve immediately, piping hot, with soy sauce, a splash of vinegar, and fresh chili for a spicy kick: buuz are traditionally eaten by first biting a small hole to sip the broth inside before eating the rest.

Pasta

Buuz – Steamed Lamb Dumplings

Preparation time: 1 h
Servings: 6

Ingredients

Flour — to buy400 g
Water — to buy200 ml
Salt — to buy1 tsp
Ground lamb — to buy500 g
Onion — to buy1 gros (150 g)
Garlic — to buy2 cloves
Ginger — to buy1 tsp, grated
Soy sauce — to buy2 tbsp
Pepper — to buy1 pinch

Preparation

Make the dough: mix the flour and salt, then gradually work in the warm water until you get a soft, non-sticky ball; knead for 5 minutes to develop a little gluten, which helps the dough seal well during steaming.
Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature: resting relaxes the gluten and makes the dough much easier to roll out thinly.
Meanwhile, make the filling: mix the minced lamb by hand with the finely chopped onion, grated garlic and ginger, soy sauce, and a good pinch of pepper; the raw onion releases the juice that keeps the filling moist during steaming.
Divide the dough into small balls, then roll each one into a thin disc about 8 cm across, slightly thicker in the center than at the edges: this keeps the base from tearing under the weight of the filling.
Place a spoonful of filling in the center of each disc and pinch the edges closed into small pleats forming a crown, leaving a tiny opening at the top: this is the traditional buuz shape, which lets out just enough steam.
Arrange the buuz without letting them touch in a lightly oiled steamer basket and steam for 15 minutes over high heat, without ever lifting the lid so they don't collapse.
Let them rest off the heat for 2 minutes before carefully unmolding: the dough finishes firming up and the buuz release cleanly from the basket.
Serve immediately, piping hot, with soy sauce, a splash of vinegar, and fresh chili for a spicy kick: buuz are traditionally eaten by first biting a small hole to sip the broth inside before eating the rest.