Buuz

Shopping list

• 400 g plain flour

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• 180 ml warm water

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• 500 g minced lamb or beef — not too lean, 15-20% fat ideal

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• 1 piece onion — medium, very finely chopped

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• 3 clove garlic — minced

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• 1.5 tsp salt

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• 1 tsp ground cumin

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• 0.5 tsp ground black pepper

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• 60 ml cold water — for the filling

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• 1 tbsp vegetable oil — for greasing

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Step by step

1. 1

   Place the flour in a large bowl and make a well in the centre. Gradually pour in the warm water, stirring with chopsticks or a fork until a shaggy dough forms.

2. 2

   Knead the dough on a lightly floured surface for 8– 10 minutes until smooth and elastic. Cover with a damp tea towel and rest for 30 minutes.

3. 3

   Meanwhile, combine the minced meat, onion, garlic, salt, cumin and black pepper in a bowl. Gradually add the cold water, mixing thoroughly with your hands until the mixture is cohesive and slightly sticky.

4. 4

   Divide the rested dough into 20 equal pieces. Roll each piece into a thin circle about 10cm in diameter, slightly thicker in the centre than at the edges.

5. 5

   Place a heaped tablespoon of filling in the centre of each circle. Fold the edges upwards and pinch them together in pleats, leaving a small opening at the top (this allows steam to escape and is traditional).

6. 6

   Lightly oil a steamer basket or line with baking parchment. Arrange the buuz in the steamer, leaving 2cm between each dumpling.

7. 7

   Bring water to a vigorous boil in a wok or large pan fitted with the steamer. Place the steamer over the boiling water, cover tightly and steam for 15– 18 minutes until the dough is glossy and cooked through and the meat is fully done.

8. 8

   Remove from the steamer and serve immediately, offering soy sauce or chilli oil for dipping if desired.