Muffins recipes

National dish of Mongolia

flag of Mongolia

  • Independence: 29. 12. 1911
  • Capital: Ulan Bator
  • Official language: Mongolian Cyrillic
  • Population: 2 892 876
  • Area: 1 564 115 km2
  • International code: MN
  • Currency: Tögrög (MNT)
map of Mongolia


Ingredients for Dough:

  • 2 cups flour
  • 2/3 cup lukewarm water
  • 1/4 tsp salt

Ingredients for Filling:

  • 3.4 lbs beef or mutton finely chopped or minced (top sirloin is good; hamburger can be substituted)
  • 1/2 medium onion, chopped as tiny as possible
  • 1 clove garlic, chopped very tiny
  • 1/4 tsp basil
  • 1/4 tsp dill seed, well ground
  • 1/4 tsp salt
  • Pinch of pepper
  • 2 tsp water
Buuz is national food (dish) of Mongolia

Instructions for Dough:

In a large bowl measure flour. Add the salt to the lukewarm water. Mix the water with the flour. It should be right for kneading. Knead to form a smooth, soft dough. Cover the dough and let rest for 20 minutes. Knead the dough again and divide into 3 equal portions. Roll out one to a log shape 1 inch in diameter and 8 inches long. Cut this into 7 equal pieces. Each piece should be just slightly bigger than a 1-inch cube. Repeat with the other 2 portions. (Dough that you are not working with should be covered so it does not dry out.) Roll several small pieces into little balls. With a rolling pin, roll out each ball into a 4- to 5-inch disk. Roll from the center out and keep turning the piece of dough till the disk is the size you want. It should be slightly thicker in the middle with thinner edges. When large enough, place about a rounded Tbsp of filling in the center. Bring the edges of the dough up beginning at one side making little folds and pinch the dough together, moving along to the opposite side, sealing the edges and encasing the filling. (For help with this go to the internet under "How to Make Mongolian Buzz Dumplings" for video instructions) Dip the bottom of each in a little oil and place in a steamer tray. Make sure they do not touch each other or they will stick together. After the water is boiling, place the steamer tray in place and cover. Steam about 25 minutes. Serve hot and enjoy. Condiments such as soy sauce or ketchup may be served with it. For non-traditional, serve with whatever you like.

Instructions for Filling:

Place all ingredients in a bowl and mix together. (A non-meat filling can also be made using shredded carrots, finely cut cabbage, onions and potatoes.)


Buuz is a Mongolian dumpling, which is steamed and filled with minced mutton or beef. For flavoring onion, garlic and salt is added to the recipe. Sometimes, the buuz recipe is flavored with sprouted fennel seeds and for seasoning, some herbs maybe added. In some places, people add mashed potatoes, cabbage or rice in this recipe, according to their choice so that the buuz tastes more delicious and healthy. Then the meat filling is stuffed inside a small pocket of dough, which can be folded according to people’s wish but with a small opening at the top. The recipe is always steamed so that the pocket of the dough catches the juice of the meat.

Autor: David McClellan

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