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Buuz Dolma

Name: Buuz Dolma
Total time: 50 min
Yield: Serves 4
Cuisine: Fusion
Ingredients: 250g All-Purpose Flour; 120ml Water; 300g Lamb; 100g Cooked Rice; 1/2 Onion; 2 tbsp Dill; 1 tbsp Mint; 1/2 Lemon; 1 tsp Salt

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐⭐

Mongolia's steamed dumpling technique wraps the delicate herbal flavors of Iran's dolma.

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📖 The Story Behind This Dish

The technique behind Mongolia's nomad-born steamed dumpling, buuz, is combined with the delicate herbal flavors of Iran's dolma — rice and ground meat seasoned with dill and mint. The Central Asian steppe and the Persian garden meet inside a single dumpling.

🌆 Where it's eaten: An experiment where the wisdom of Mongolian nomadic cooking meets the refinement of Persian court cuisine over a steamer.

🥕 Ingredients (serves 4)

All-Purpose Flour 250g
Water 120ml
Lamb 300g
Cooked Rice 100g
Onion 1/2
Dill 2 tbsp
Mint 1 tbsp
Lemon 1/2
Salt 1 tsp

👩‍🍳 Instructions

Knead the flour and water into a dough and let rest for 15 minutes.
Mix the ground lamb, cooked rice, finely chopped onion, dill, mint, and salt to make the filling.
Squeeze in lemon juice for brightness.
Roll out the dough thin and cut into rounds.
Fill each round and pleat the top closed, Mongolian buuz-style.
Steam for about 15 minutes until cooked through.

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