Buryat Buuzy
Origin of the recipe
Manti is a traditional meat and dough dish common among virtually all peoples living in the Asian part of Russia and the former USSR. China is considered the country of origin for these steamed dumplings. Different cultures have different names for manti and their own cooking methods. Buuzy or pozy, made from unleavened dough, are prepared in Mongolia, Buryatia, and Kalmykia.
What do you need for cooking?
Ingredients
-
Soy sauce
Dough
-
Flour
-
Water
-
Egg
-
Salt
Ground meat
-
Ground beef and pork
-
Onion
-
Water
-
Salt
-
Ground black pepper
Kitchen utensils
- Knife
- Board
- Bowls
- Sieve
- Spoon or spatula
- Multicooker
Buuzy are a traditional Buryat dish consisting of small steamed pies filled with meat, usually beef or lamb. They have a tender dough and a juicy filling, and their preparation and molding are considered a true art, passed down from generation to generation.
Step-by-step recipe
Step 1:
Chop the onion very finely.
Step 2:
Place the minced meat in a bowl, mix with the onion, add salt and pepper and mix with your hands.
Step 3:
Add water and mix thoroughly again, as for cutlets.
Step 4:
Sift the flour into a clean bowl, add the water, and crack the egg. Mix with a spoon or spatula.
Step 5:
Generously flour the surface and knead the dough, mixing it in and adding more flour as needed.
Step 6:
Roll the dough into a sausage and cut it into equal pieces and roll them into balls.
Step 7:
Roll the pieces into circles, place a portion of the filling in the center and pinch together in a circle, leaving a hole.
Step 8:
Grease the multicooker insert with vegetable oil, place the buuzy and steam for 35 minutes.
Step 9:
Serve with a little soy sauce poured into the holes.
Cooking tips
Add flour to the dough little by little, stirring to avoid lumps. Don't roll the dough too thin, or it will tear. It's best to make the center slightly thicker than the edges.
Don't flatten the buuzas like belyashi; they should remain quite tall so that the filling can cook well.