We rolled the dough into flat, round wrappers.
After that, we placed a spoonful of meat into the center of each wrapper and carefully pinched the edges closed. Finally, we steamed the dumplings for about 30 minutes. As the buuz cooked, the kitchen started to smell AMAZING!
Just when I thought I couldn’t wait any longer, the buuz were finally ready. The dumplings were juicy, warm and filling. We also ate two side dishes: cabbage salad and a traditional Russian salad. Everything together made a tasty and comforting meal. I can’t wait to eat it again!
I think Mongolian food is delicious! Even though the ingredients may seem simple, the meat is very flavorful and high-quality. Carrots and potatoes are also very common in many meals. Luckily, I love these vegetables!
Although Zoloo and I steamed the buuz, Mongolians use many cooking methods. Boiling, deep-frying and stir-frying are common.
A unique method is hot-stone cooking. One famous dish that uses this technique is khorkhog (a dish of lamb or goat meat). It is made by placing pieces of goat meat and vegetables into a sealed metal container with hot stones. The stones are heated in a fire until they are extremely hot, then placed inside the container with the food. The whole container sits over the fire for hours. The hot stones help make the meat tender, smoky, and flavorful.
