Buryat buuz (Posy)

Somewhat similar to khinkali, somewhat to manty, and somewhat to Chinese dumplings... But still, Buryat buuz (posy) has its original twist that makes it a true national dish.

The minced meat is wrapped in thin dough, and according to tradition, there should be 33 pinch marks (exactly as many folds as on a monk's robe), arranged in a circle, forming a small hole on top. This configuration symbolizes the yurt of a nomad, and this shape is still considered ideal when molding Buryat buuz.

Time for preparation: 30 minutes.

Caloric content: 218 kcal per 100 grams of the dish.

Yield: 3 servings.

Cuisine: Buryat.

Ingredients

• flour (wheat) – 200 g + 50 g for kneading;
• hot (60-80 degrees) water – 100 ml;
• egg – 1 piece;
• fine salt – 0.5 tsp.

Filling:

• any meat with fat – 400 g;
• onion – 70 g;
• water (needed to make broth) – 50 ml.

Preparation

1. To make the dough easy to work with, it should rest a little. Therefore, start the preparation of the buuz with the dough. In a bowl with flour sifted through a sieve, break the egg. Mix well.

2. Add salt and water. While the mixture is hot, stir it with a spoon. Then gather the lumps together and transfer to a table dusted with flour for kneading.

3. Knead the dough by hand until it becomes smooth and homogeneous.

4. Place the ball of dough under a bowl to let it rest.

5. In the meantime, grind the meat with the onion into minced meat. Add water and salt.

6. Separate a third of the dough, roll it into a sausage shape, and divide it into 4 parts.

7. Flatten the ends of the blanks, generously dipping them in flour.

8. Roll out a circle with an approximate diameter of 9 cm, leaving the center thicker and rolling the edges thinner. When forming buuz, a large number of pinches will be formed from the edges of the dough, and they will ultimately be the same thickness as the bottom.

9. Place a tablespoon (even with a small mound) of filling in the center.

10. Begin rolling the buuz around your finger, making very small pinches, ideally, as previously mentioned, there should be 33 of them. A hole will remain in the center.

11. The prepared blanks can be frozen and steamed later, or you can do it immediately.

12. Any type of steamer, even the most primitive, is suitable for cooking buuz. During boiling, the water should not touch the surface of the grate, which should be greased with a thin layer of vegetable oil.

13. Place the Buryat posy in the steamer so that they do not touch each other. Cover the structure with a lid and cook for 20 minutes.

When served, cutlery is not required – Buryat buuz is eaten by hand. First, the broth is sucked through the hole, then the main part is eaten. In the past, no sauce was made for this dish, but nowadays, buuz is seasoned with thick sour cream or another sauce.

Bon appetit!