Open Access Articles- Top Results for Buuz


Type Dumpling
Place of origin Mongolia
Main ingredients Dough, mutton or beef
16x16px Cookbook:Buuz  16x16px Buuz

Buuz (Mongolian: Бууз; Template:LangWithName, Buuza; pron. boze) is a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian cuisine, the dish is traditionally eaten at home on Tsagaan Sar, the Mongolian New Year. These days it is also offered at restaurants and small cafes throughout the capital of Ulaanbaatar.[1]

History and function

Buuz is the Mongolian version of the steamed dumpling which is found throughout the region. Etymologically, it reveals a link to China, as baozi is the 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 milk-tea and vodka.[2]

Ingredients and preparation

Cooked and uncooked buuz

Buuz are filled with minced mutton or beef, which is flavoured with onion and/or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well.

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 and 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.

Buuz are similar to another Mongolian dumpling, khuushuur, except that the latter is fried.

See also

  • Jiaozi, the Chinese equivalent
  • Gyoza, the Japanese equivalent
  • Momo, the Nepalese & Tibetan equivalent
  • Mantı, the Turkic/Central Asian/Caucasus version
  • Pierogi, the Ukrainian/Polish/Lithuanian equivalent
  • Pelmeni, the Russian equivalent
  • Mandu, the Korean version


  1. ^ Slater, Judith J. (2004). Teen Life in Asia. Greenwood. p. 118. ISBN 9780313315329. Retrieved 10 February 2013. 
  2. ^ Williams, Sean (2006). The Ethnomusicologists' Cookbook: Complete Meals from Around the World. CRC Press. p. 59. ISBN 9780415978194. Retrieved 10 February 2013. 

External links

  • Buuz recipe from