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Buuz - Бууз

Small filled pockets, steamed

The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method. Buuz are cooked under steam, and usually have an opening at the top.

A variety of Buuz made with yeast dough are called Mantuun Buuz.



250 g Flour
1.5 dl Water


300 g Minced meat Traditionally, mutton is used, other types of meat such as beef work just as well.
Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat.
Borts can also be used.
1 p. Onion Minced
2 p. Garlic cloves Minced
3-5 tblsp. Water

Prepare the Filling

Prepare the dough

Form the pockets

The decorative design of the buuz is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.

There are several different possibilities to form the buuz, but the beginning is always the same.

Round Buuz

This is the most traditional shape, and differs the most from the other forms of mongolian filled pockets.

Folded Buuz

This method doesn't require as much dexterity, but also yields an esthetically pleasing result.

Semicircular Buuz

This shape is normally reserved for Khuushuur or Bansh, but as shown here, it is extremely quick to produce.

Cooking the Buuz

The finished Buuz are cooked under steam without pressure. The easiest way to do this is a special pan with perforated inlays. Such inlays are also available for normal pans. Flat and wide inlays are used for the wok type pan used on the stove in the yurt.

Serving suggestions

The tradition mongolian cuisine knows very little vegetable, so that the Buuz are considered a complete meal (possibly with Ketchup or other condiment). Served this way the quantities given are good for 2 people.

When served with vegetables or other side dishes, the quantities should easily feed 4 people.

Of course, modern technology won't stop even in front of traditional dishes like Buuz. All of Buuz, Bansh, and Khuushuur are sold in mongolian supermarkets frozen and packaged and ready to cook. But the results of our comparative experiments were unambiguous: Handmade tastes better almost by principle!