Buuz (/ˈbuːz, ˈbuːts/; Mongolian: Бууз ᠪᠤᠤᠵᠠ; Buryat: Бууза, [ˈpʊːt͡s(ɐ)]) are a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. In modern times it is also offered at restaurants and small cafes ("guanz") throughout the capital city of Ulaanbaatar.[1]
 | |
| Type | Dumpling |
|---|---|
| Place of origin | Mongolia and Buryatia |
| Main ingredients | Dough, mutton, or beef |
History and function
editBuuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: ) is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. Buuz are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by suutei tsai (Mongolian tea) and vodka.[2] Niseleen salad (Mongolian: Нийслэлийн салат), a variant of Olivier potato salad, is particularly popular, being almost ubiquitous among banquets and formal meals in Mongolian households.
Ingredients and preparation
editBuuz are filled with minced lamb and mutton or beef, which is flavored with onion and/or garlic and salted. Occasionally, they are flavored with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well. In more affluent families, particularly within urban areas, carrots and various other vegetables are also common additions. Occasionally, condiments such as soy sauce and Chinsu are added for further flavoring.
The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top to prevent bursting due to steam formation, in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.
The filling in buuz is similar to another Mongolian dumpling, khuushuur; however, the latter is fried.
See also
edit- Khuushuur
- Gürzə, the Azerbaijani equivalent
- Khinkali, the Georgian equivalent
- Gyoza, the Japanese equivalent
- Jiaozi and baozi, Chinese equivalents
- Mandu, the Korean version
- Mantı, the Turkic/Central Asian version
- Modak, the Indian equivalent
- Kozhukkattai, the Tamil equivalent
- Momo, Nepalese and Tibetan equivalent
- Pelmeni, the Russian equivalent
- Vareniki, the Ukrainian/Polish/Lithuanian equivalent
- List of steamed foods
References
edit- ^ Slater, Judith J. (2004). Teen Life in Asia. Greenwood. p. 118. ISBN 9780313315329. Retrieved 10 February 2013.
- ^ Williams, Sean (2006). The Ethnomusicologists' Cookbook: Complete Meals from Around the World. CRC Press. p. 59. ISBN 9780415978194. Retrieved 10 February 2013.
External links
edit- Buuz recipe from mongolfood.info