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Steamed dumplings filled with a simple mutton-and-onion filling — essential eating at Mongolian New Year.
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During Tsagaan Sar, the Mongolian Lunar New Year, whole families gather to fold hundreds of buuz together. The trick is sealing in the mutton's rich juices with pleated folds at the top, and the exact pleating style varies by family and region. A close cousin, khuushuur, uses the same filling but is fried instead of steamed, and is the classic food of the summer Naadam festival.
Gradually add water to the flour and knead into a smooth dough. Let rest for 20 minutes.
Mix the ground meat with the finely chopped onion, garlic, salt, black pepper, and cumin.
Roll the dough into a log, cut into bite-sized pieces, and roll each out into a thin round.
Place filling in the center of each round and pleat the top closed, leaving a tiny steam vent.
Arrange in a steamer and steam over high heat for 15–20 minutes.
Enjoy hot, savoring the juices as you bite into the seam.