Entree: Russia – Buryat & Lake Baikal – бууз ➤ buuz (Steamed meat-filled dumplings typical of the Buryat Lake Baikal region)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 30 min

Total 1 hr 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cups (500 g) all-purpose flour
- 1 tsp (5 g) salt, plus extra for filling
- 1 1/4 cups (300 ml) warm water
- 1 lb (454 g) ground lamb (mutton)
- 2 tbsp (30 ml) vegetable oil or rendered lamb fat
- 1 medium onion, finely chopped (approx. 6 oz (170 g))
- 2 green onions, thinly sliced (approx. 1 oz (30 g))
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1.5 g) ground coriander (optional)
- 2 tbsp (30 ml) cold water (to help keep filling juicy)
- 1 tbsp (15 ml) butter or oil for brushing the steamer

Show original ingredient measurements

- 4 cups (500 g) all-purpose flour
- 1 tsp (5 g) salt, plus extra for filling
- 1 1/4 cups (300 ml) warm water
- 1 lb (454 g) ground lamb (mutton)
- 2 tbsp (30 ml) vegetable oil or rendered lamb fat
- 1 medium onion, finely chopped (approx. 6 oz / 170 g)
- 2 green onions, thinly sliced (approx. 1 oz / 30 g)
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1.5 g) ground coriander (optional)
- 2 tbsp (30 ml) cold water (to help keep filling juicy)
- 1 tbsp (15 ml) butter or oil for brushing the steamer

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine the flour and 1 tsp (5 ml) salt. Gradually add the warm water and mix to form a rough dough, then knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile mix the ground lamb, vegetable oil or fat, chopped onion, green onions, 1/2 tsp (2.5 ml) salt (or to taste), pepper, coriander, and 2 tbsp (30 ml) cold water in a bowl. Work the mixture with your hands until it becomes sticky and homogenous.
3. Divide the rested dough into about 24 equal pieces. Roll each piece into a small ball and flatten into a round wrapper about 3.5 inches (9 cm) across and 1/8 inch (3 mm) thick.
4. Place about 1 tbsp (15 ml) of filling in the center of each wrapper. Pleat the edges up and around the filling, gathering at the top to form a small knob; leave a tiny opening at the top if desired for steam to escape.
5. Lightly brush a steamer basket with butter or oil and line with parchment or cabbage leaves to prevent sticking. Arrange buuz seam-side up with space between them.
6. Steam over simmering water for 20–25 minutes, until dough is cooked through and filling reaches 160°F (71°C). Serve immediately hot with mustard, soy sauce, or melted butter as preferred.

1. In a large bowl combine the flour and 1 tsp salt. Gradually add the warm water and mix to form a rough dough, then knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Meanwhile mix the ground lamb, vegetable oil or fat, chopped onion, green onions, 1/2 tsp salt (or to taste), pepper, coriander, and 2 tbsp cold water in a bowl. Work the mixture with your hands until it becomes sticky and homogenous.
3. Divide the rested dough into about 24 equal pieces. Roll each piece into a small ball and flatten into a round wrapper about 3.5 inches (9 cm) across and 1/8 inch (3 mm) thick.
4. Place about 1 tbsp (15 ml) of filling in the center of each wrapper. Pleat the edges up and around the filling, gathering at the top to form a small knob; leave a tiny opening at the top if desired for steam to escape.
5. Lightly brush a steamer basket with butter or oil and line with parchment or cabbage leaves to prevent sticking. Arrange buuz seam-side up with space between them.
6. Steam over simmering water for 20–25 minutes, until dough is cooked through and filling reaches 160°F (71°C). Serve immediately hot with mustard, soy sauce, or melted butter as preferred.