Buuz

Buuz is a cherished Mongolian steamed dumpling filled with meat, often savored during Tsagaan Sar, the Lunar New Year. This dish is a cornerstone of Mongolian and Buryatian cuisine and is readily found in restaurants and cafes across Ulaanbaatar, the capital of Mongolia.

Buuz traces its origins to Chinese steamed dumplings known as baozi. In Mongolia, these dumplings are especially popular during festivals like the Mongolian New Year in February. To prepare buuz, dough pockets are filled with minced mutton or beef, seasoned with onion, garlic, salt, and occasionally fennel seeds or seasonal herbs. Additional ingredients such as mashed potato, cabbage, or rice can also be incorporated for extra flavor.

Once filled, the dough pockets are steamed to perfection. The steaming process helps the dough encapsulate the meat juices, making each bite remarkably flavorful. Buuz is typically eaten by hand, adding a fun and interactive element to the dining experience.

Buuz is quite similar to another Mongolian dumpling known as khuushuur, but with one notable difference: khuushuur is fried rather than steamed. Both dumplings are delectable in their own right and offer a taste of Mongolia's rich culinary traditions.