1-Preparing the filling: Creating Mongolian Buuz at home is a fun and rewarding process that starts with preparing the filling and dough. Begin by mixing the coarsely ground mutton or fatty lamb with the finely minced onion, minced garlic, ground black pepper, caraway seeds, and salt in a bowl. If you’re using freshly ground meat, add 1-2 tablespoons of water to help bind the mixture and make it easier to work with.

2-Making the dough: Next, make the dough by combining 300 grams of white all-purpose flour with 150 ml of boiling water. Knead it until smooth, then let it rest under a damp towel for at least 30 minutes. After resting, roll the dough into a long cylinder and cut it into small discs about 7 cm (3 inches) in diameter.

3-Assembling and cooking: Place a walnut-sized amount of filling in the center of each dough disc. Pinch the edges together to seal, forming a bowl-like shape that helps hold the juices during steaming. Arrange the buuz in a steamer basket lined with parchment paper or lightly oiled to prevent sticking, then steam them for approximately 20 minutes using a stovetop steamer or an Instant Pot with a glass lid. For more on quick meal ideas, check out our turkey carcass soup recipe to see how simple ingredients can turn into hearty dishes.