Buuzas (Traditional Buryat Dish)
Main Courses • Buryat
Description
Buuzas (Traditional Buryat Dish)
Ingredients
- Wheat Flour 20 oz
- Veal Mince 20 oz
- Onion 1 head
- Water 10 fl oz
- Chicken Egg 1 piece
- Salt 2 teaspoons
- Ground Black Pepper a pinch
- Pork Blood 5 oz
Step-by-Step Guide
Step 1
First, prepare the filling. Traditionally, the filling is made from beef and pork (the pork should have some fat), as the pork adds juiciness to the dish. Pass the beef, pork, and onion through a meat grinder, add salt (about 2 teaspoons, taste for seasoning), pepper (2–3 pinches, but not too much), and a little water, about 1–2 tablespoons. Mix everything and set aside until you prepare the dough.
Step 2
Next, prepare the dough, but it should not be too hard, as it may affect the shape of the dumplings during shaping. Pour the flour onto a table (or into a large bowl), make a well, and pour in 1 egg. You can add a little salt, and then add a glass or slightly less than a glass of water. Then knead the dough by hand until it becomes soft yet elastic (about 15 minutes).
Step 3
Then, form the dough into a sausage shape and divide it into small pieces. From these pieces, form balls and roll them out (to a diameter of about 8–9 centimeters).
Step 4
Place about 1 tablespoon of filling into each rolled-out piece of dough and start pinching it around. An ideal buuza should have 33 pinches.
Step 5
Place the buuzas in a steamer, greasing the bottom part with oil beforehand, and steam for 15–20 minutes. After 20 minutes, you can enjoy this dish.
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