Description
Mongolian Lamb Dumplings (Buuz Fusion) are tender, flavorful dumplings filled with a spiced ground lamb mixture accented by fresh herbs and aromatics, steamed to perfection for a delightful fusion meal inspired by traditional Mongolian cuisine.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water (plus more as needed)
Filling
- 1 pound ground lamb
- 1/2 cup green onions, finely chopped
- 1/4 cup cilantro, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Make the Dough: In a large bowl, combine the flour and 1/2 teaspoon salt. Gradually add the water, mixing until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.
- Prepare the Filling: In another bowl, mix the ground lamb, green onions, cilantro, garlic, ginger, soy sauce, sesame oil, black pepper, and 1 teaspoon salt until well combined.
- Shape the Dough: Roll the dough into a log and cut it into 12 equal pieces. Roll each piece into a circle about 4 inches in diameter.
- Fill and Seal Dumplings: Place a tablespoon of the lamb mixture in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges to seal tightly.
- Prepare Steamer: Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in the steamer, making sure they don’t touch each other.
- Steam Dumplings: Steam the dumplings over boiling water for about 15-20 minutes, or until the lamb is cooked through and the dough is tender.
- Serve: Serve the dumplings hot with soy sauce or your preferred dipping sauce.
Notes
- Resting the dough is crucial for easy rolling and a tender wrapper.
- Ensure the edges are well sealed to prevent filling leakage during steaming.
- You can substitute ground lamb with ground beef or pork if desired.
- Serve with chili oil or vinegar for added flavor.
- Leftover dumplings can be frozen before steaming for future meals.
