It is believed that even before our era, humans began kneading and flattening dough, wrapping it around plant seeds, roots, leaves, or game meat to eat. The custom of wrapping meat in dough later became widespread across Asian countries. However, Mongolian buuz stands out with its unique recipe and distinct flavor that cannot be found anywhere else in the world.
Buuz originally came to Mongolia from our southern neighbor, China. Over time, Mongolians transformed it into their own national dish by altering its size, shape, and flavor. Today, buuz has become an essential part of festive meals and national celebrations.
Traditional Ingredients and Flavor
Mongolian buuz is primarily made with meat and fatty tail (sheep fat), seasoned with wild herbs like wild garlic (haliar), caraway (gondi), nettle, and bitterroot (khumuul) to give it a distinct, rich taste. Depending on the region and style, buuz can be named and shaped differently: khonin buuz (lamb buuz), tarvagan buuz (marmot buuz), maikhan buuz (tent-shaped), tsetsegn buuz (flower-shaped), saran buuz (crescent-shaped), boorokhii buuz (round), gonzgoi buuz (long), zalkhuu buuz (lazy style), khonkhortsog buuz (sunken top), tsagirg buuz (ring-shaped), tsorgotoi buuz (with a spout), and many others.
A few years ago, a trendy version called “deel buuz” or “ganga buuz” became popular, which was also referred to as “Khüree buuz.” In the past, people in the capital city Khüree were known for their elegant clothing and etiquette. To avoid staining their fancy deels (traditional attire) with hot broth, they made small, delicately pinched one-bite buuz that could be eaten neatly.
The Changing Nature of Buuz Today
In recent years, many commercially-made buuz varieties have emerged that no longer live up to their names. These buuz often prioritize profit over tradition and are overloaded with fatty broth, lacking the authentic Mongolian flavor. Despite this, they are marketed under grand names like Khaan buuz (King Buuz), Khatad buuz (Queen Buuz), Zaan buuz (Elephant Buuz), Shim buuz (Nourishing Buuz), Zochin buuz (Guest Buuz), and more. This trend has been criticized for drifting away from the true essence of Mongolian cuisine.
According to tradition, buuz should be steamed until the vapor is rising, then served hot and fresh in front of the guest. Mongolians consider it disrespectful to serve cold buuz or to reheat them, as reheating is believed to ruin the authentic taste and show a lack of hospitality.
Health and Nutrition
A properly balanced buuz made with lean meat and some fat contains around 40 kcal per piece. However, if too much fat or tail fat is added to make it more filling, the calorie count increases significantly. Overeating fatty buuz in one sitting can exceed daily caloric intake and upset the stomach.
Studies have shown that substances harmful in excess, such as purines (found in lamb), carnosine, creatine, cholesterol, and lecithin (found in beef), can increase the workload on the liver and pancreas during digestion.
However, when consumed in moderation, steamed food like buuz can be very beneficial to health. It helps relieve fatigue, remove excess air (traditional Mongolian concept of “khi”), and restore physical strength. Because buuz is steamed, its nutrients are better preserved during cooking compared to frying or boiling.
Buuz Around the World
Variations of steamed dumplings are enjoyed across Asia:
- In China, they’re called baozi
- In Japan, gyoza or nikuman (when leavened)
- In Nepal, momo
- In Central Asia, manty
- In Korea, mandu
- In Buryatia, pozy
Each culture has its own version, but Mongolian buuz continues to hold a special place with its traditional preparation, cultural symbolism, and heartfelt hospitality.
Ingredients (Serves 4–5)
For the dough:
- All-purpose flour – 800 g
- Water – 300 ml
- Salt – 1 tsp
For the meat filling:
- Ground beef (or lamb) – 700 g
- Onion – 2 to 3 medium-sized
- Water – 100 ml
- Salt – 1 tsp
- Black pepper – ½ tsp
- (Optional: minced garlic, green onion, or cumin for extra flavor)
Instructions
1. Prepare the dough
- In a large bowl, mix flour and salt. Gradually add water while kneading until a smooth, firm dough forms.
- Let the dough rest for 15–20 minutes. This helps make the dough more elastic and easier to roll.
2. Make the meat filling
- Finely chop the onions and mix them with the ground meat.
- Add salt, pepper, and a small amount of water to help the filling stay juicy.
- Mix thoroughly by hand until the filling becomes sticky and well-blended.
3. Shape the dumplings
- Divide the dough into small balls and roll each into a thin, round wrapper.
- Place a spoonful of the meat filling in the center, then fold and pinch the edges to seal. Traditional buuz has a flower-like top.
4. Steam the dumplings
- Place the buuz in a greased steamer or on parchment paper to prevent sticking.
- Steam for 20–25 minutes after the water starts boiling.
Tips:
- Use slightly fatty meat for juicier dumplings.
- The more onions, the more flavorful and juicy the buuz.
- Keep the dough thin — too thick will make the dumplings chewy.
FAQ – How to Make Traditional Mongolian Buuz
What is Mongolian buuz?
Mongolian buuz is a traditional steamed dumpling filled with meat, usually lamb or beef, mixed with onion and spices. It is a popular dish for festivals and family gatherings, especially during Tsagaan Sar, the Mongolian Lunar New Year.
What ingredients are needed to make traditional buuz?
To make traditional Mongolian buuz, you need:
For the dough: all-purpose flour, water, and salt
For the filling: ground lamb or beef, onion, water, salt, black pepper, and optional ingredients like garlic, green onion, or cumin.
How do you make the dough for buuz?
Mix flour and salt in a large bowl, gradually add water, and knead until smooth and firm. Let it rest for 15–20 minutes to make it elastic and easier to roll.
How is the meat filling prepared?
Finely chop onions and mix with ground meat, salt, pepper, and a little water. Mix thoroughly by hand until the filling is sticky and well-blended for juicy dumplings.
How do you shape traditional Mongolian buuz?
Divide the dough into small balls, roll each into a thin, round wrapper, add a spoonful of meat filling in the center, then fold and pinch the edges to seal. Traditional buuz often has a flower-like top.
How long should buuz be steamed?
Place the buuz in a greased steamer or on parchment paper. Steam for 20–25 minutes after the water starts boiling, until the dumplings are cooked through and hot.
Can I use beef instead of lamb?
Yes. You can use ground beef or a mix of beef and lamb. Traditional recipes often use lamb or fatty tail for authentic flavor, but beef works well if lamb is unavailable.
Are buuz healthy to eat?
When made with lean meat and moderate fat, buuz can be healthy. Steaming preserves nutrients and reduces excess fat. Overeating fatty buuz may increase calorie intake and digestive stress.
What are some common variations of buuz?
Buuz can vary by shape, size, and filling. Popular types include khonin buuz (lamb), tarvagan buuz (marmot), maikhan buuz (tent-shaped), tsetsegn buuz (flower-shaped), and saran buuz (crescent-shaped).
How is buuz different from other Asian dumplings?
While similar to Chinese baozi, Japanese gyoza, or Nepalese momo, Mongolian buuz has unique spices, meat combinations, and cultural significance. It is traditionally steamed and served hot, emphasizing hospitality and authenticity.
Final Thoughts
Buuz is more than just food — it’s a cherished tradition in Mongolia, especially during Tsagaan Sar when families gather to make hundreds of them together. With just a few ingredients and some careful folding, you can bring a taste of Mongolia to your home. Give it a try and add your own twist!