I have a lot of family that’s Mongolian, and every year we’d come together especially during Tsagaan Sar (the Lunar New Year) to cook. This was always one of my favorite recipes! They’re hot & soupy on the inside when done correctly, and after researching other recipes and talking with family, this recipe was as close as I could come to the original. Enjoy!
If you struggle with the crimping part, know you’re not alone! Here’s a video tutorial that may help.
Ingredients
Filling
1 large carrot, minced
1 med white onion, minced
12 oz package Impossible meat / Beyond
4 cloves garlic, minced
3 tsp soy sauce
1/2 tsp salt
1/2 tsp. Chinese five spice
1/2 tsp fennel seed
1/4 tsp paprika
1/4 tsp cumin
Dough
You can make your own or buy premade dumpling dough from Asian markets.
Instructions
Combine Filling ingredients together in a large bowl.
Take a small piece and microwave for 20 seconds to test seasonings, adjust as needed.
Remember to keep your dough moist, you can leave pieces in a bowl covered with a damp towel while you assemble the dumplings.
If making your own dough: Roll your small piece of dough into a ball, then flatten with a rolling pin into a circle. Thinner is better.
If you’re using premade: dunk the dough piece in water first briefly, then proceed.
Put a hefty amount of filling in the center. Pull the dough together and crimp edges – you can use water to ensure it closes. Make sure it’s sealed all the way through or the buuz will dry out a little more than usual. Here’s a video tutorial that may help.
Cut parchment paper to be a little bigger than each buuz, fold on half, and add snips with scissors like making a snowflake.
Spray some oil on the steamer before putting the cut parchment paper and buuz down. Make sure the buuz don’t touch each other or they’ll stick.
Steam with lid on for 15 minutes and plate immediately. Serve after 1-2 minutes (when it stops steaming).