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Buuz, a Mongolian Meat Dish


Buuz, a Mongolian Meat Dish
1/2 pound finely chopped meat or 1/4 pound dry meat powder
1 onion, minced finely
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground caraway
2 cups all-purpose flour or one package of refrigerator biscuit or roll dough
1/2 teaspoon vegetable oil if using a metal steamer basket
1. Mix onion, garlic, salt, pepper, and caraway.
2. Mix the flour with half cup or more of cold water to make a firm dough; then let this rest for fifteen minutes and divide into ten or more batches of dough. Before dividing it, if too stiff, add one to three more tablespoons water and knead until pliable.
3. Roll each batch of dough into a three-inch circle and fill each with one- tenth of the meat mixture. Wet one side of the circle with a little water and pinch the circle to almost close it, leaving a small opening for steam to escape. Continue until all the dough has been filled setting them on a very lightly oiled metal steamer basket or one made of bamboo lined with a piece of parchment paper.
4. Steam the Buuz over rapidly boling water for fifteen minutes, and coat their tops with the remaining oil, using very little on each buuz.
Note: The buuz can be deep-fried or their bottoms pan-fried, then they are great when steamed for ten minutes after that.

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