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| country = [[Mongolia]], [[Buryatia]]
| country = [[Mongolia]] and [[Buryatia]]
| region =
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| type = [[Dumpling]]
| type = [[Dumpling]]
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'''Buuz''' ({{lang-mn|Бууз}}; {{langWithName|bxr-Cyrl|Buryat|Бууза}}/''Buuza'', {{IPA-mn|ˈbʊːt͡s(ɐ)|}}, [[Chinese language|Chinese]]: 包子/Baozi) is a type of Mongolian [[Steaming|steamed]] [[dumpling]] filled with meat. An example of authentic [[Mongolian cuisine|Mongolian]] and [[Buryats|Buryatian]] cuisine, the dish is traditionally eaten at home during [[Tsagaan Sar]], the Lunar New Year. These days it is also offered at restaurants and small cafes throughout the capital city of [[Ulaanbaatar]].<ref name="Slater2004">{{cite book|last=Slater|first=Judith J.|title=Teen Life in Asia|url=https://books.google.com/books?id=7Oz5cvi3z3EC&pg=PA118|access-date=10 February 2013|year=2004|publisher=Greenwood|isbn=9780313315329|page=118}}</ref>
'''Buuz''' ({{IPAc-en|ˈ|b|u:|z|,_|ˈ|b|u:|t|s|}}; {{langx|mn|Бууз}} {{MongolUnicode|ᠪᠤᠤᠵᠠ|v|lang=mn}}; {{langWithName|bxr-Cyrl|Buryat|Бууза}}, {{IPA-mn|ˈpʊːt͡s(ɐ)|}}) are a type of Mongolian [[Steaming|steamed]] [[dumpling]] filled with meat. An example of authentic [[Mongolian cuisine|Mongolian]] and [[Buryats|Buryatian]] cuisine, the dish is traditionally eaten at home during [[Tsagaan Sar]], the Lunar New Year. In modern times it is also offered at restaurants and small cafes ("guanz") throughout the capital city of [[Ulaanbaatar]].<ref name="Slater2004">{{cite book|last=Slater|first=Judith J.|title=Teen Life in Asia|url=https://books.google.com/books?id=7Oz5cvi3z3EC&pg=PA118|access-date=10 February 2013|year=2004|publisher=Greenwood|isbn=9780313315329|page=118}}</ref>


==History and function==
==History and function==
{{Wiktionary|бууз}}
Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to [[China]], as ''[[baozi]]'' ({{zh|c=包子|p={{Audio|Zh-bāozi.oga|bāozi|help=no}}}}) is the [[Mandarin Chinese|Mandarin]] word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. ''Buuz'' are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by ''[[suutei tsai]]'' (Mongolian tea) and [[vodka]].<ref name="Williams2006">{{cite book|last=Williams|first=Sean|title=The Ethnomusicologists' Cookbook: Complete Meals from Around the World|url=https://books.google.com/books?id=1R6xigawTekC&pg=PA59|access-date=10 February 2013|year=2006|publisher=CRC Press|isbn=9780415978194|page=59}}</ref>
Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to [[China]], as ''[[baozi]]'' ({{zh|c=包子|p={{Audio|Zh-bāozi.oga|bāozi|help=no}}}}) is the [[Mandarin Chinese|Mandarin]] word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. ''Buuz'' are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by ''[[suutei tsai]]'' (Mongolian tea) and [[vodka]].<ref name="Williams2006">{{cite book|last=Williams|first=Sean|title=The Ethnomusicologists' Cookbook: Complete Meals from Around the World|url=https://books.google.com/books?id=1R6xigawTekC&pg=PA59|access-date=10 February 2013|year=2006|publisher=CRC Press|isbn=9780415978194|page=59}}</ref> Niseleen salad (Mongolian: Нийслэлийн салат), a variant of [[Olivier salad|Olivier]] potato salad, is particularly popular, being almost ubiquitous among banquets and formal meals in Mongolian households.


==Ingredients and preparation==
==Ingredients and preparation==
[[File:MongolianBuuz.JPG|thumb|Cooked and uncooked buuz]]
[[File:MongolianBuuz.JPG|thumb|Uncooked and cooked buuz]]
[[File:Буузы.JPG|thumb|Buuz served in [[Buryatia]]]]
[[File:Буузы.JPG|thumb|Buuz served in [[Buryatia]]]]
[[File:Double buuz. Buryatia, Russia.jpg|thumb|Double buuz. [[Buryatia]]]]
[[File:Double buuz. Buryatia, Russia.jpg|thumb|Double buuz, [[Buryatia]]]]
Buuz are filled with minced [[Lamb and mutton|mutton]] or [[beef]], which is flavoured with onion and/or garlic and salted. Occasionally, they are flavoured with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well.
Buuz are filled with minced [[lamb and mutton]] or [[beef]], which is flavored with onion and/or garlic and salted. Occasionally, they are flavored with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well. In more affluent families, particularly within urban areas, carrots and various other vegetables are also common additions. Occasionally, condiments such as [[soy sauce]] and [[Maggi sauce|Chinsu]] are added for further flavoring.


The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.
The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top to prevent bursting due to steam formation, in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.


The filling in buuz is similar to another Mongolian dumpling, [[khuushuur]], however the latter is fried.
The filling in buuz is similar to another Mongolian dumpling, [[khuushuur]]; however, the latter is fried.


==See also==
==See also==
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*[[Mantı]], the Turkic/Central Asian version
*[[Mantı]], the Turkic/Central Asian version
*[[Modak]], the Indian equivalent
*[[Modak]], the Indian equivalent
*[[Momo (food)|Momo]], Nepalese & Tibetan equivalent
*[[Kozhukkatta|Kozhukkattai]], the Tamil equivalent
*[[Momo (food)|Momo]], Nepalese and Tibetan equivalent
*[[Pelmeni]], the Russian equivalent
*[[Pelmeni]], the Russian equivalent
*[[Pierogi|Vareniki]], the Ukrainian/Polish/Lithuanian equivalent
*[[Pierogi|Vareniki]], the Ukrainian/Polish/Lithuanian equivalent

Latest revision as of 16:07, 8 November 2024

Buuz
TypeDumpling
Place of originMongolia and Buryatia
Main ingredientsDough, mutton, or beef

Buuz (/ˈbuːz, ˈbuːts/; Mongolian: Бууз ᠪᠤᠤᠵᠠ; Buryat: Бууза, [ˈpʊːt͡s(ɐ)]) are a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. In modern times it is also offered at restaurants and small cafes ("guanz") throughout the capital city of Ulaanbaatar.[1]

History and function

[edit]
Look up бууз in Wiktionary, the free dictionary.

Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: bāoziⓘ) is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. Buuz are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by suutei tsai (Mongolian tea) and vodka.[2] Niseleen salad (Mongolian: Нийслэлийн салат), a variant of Olivier potato salad, is particularly popular, being almost ubiquitous among banquets and formal meals in Mongolian households.

Ingredients and preparation

[edit]
Uncooked and cooked buuz
Buuz served in Buryatia
Double buuz, Buryatia

Buuz are filled with minced lamb and mutton or beef, which is flavored with onion and/or garlic and salted. Occasionally, they are flavored with sprouted fennel seeds and other seasonal herbs. Mashed potato, cabbage, or rice may be added as well. In more affluent families, particularly within urban areas, carrots and various other vegetables are also common additions. Occasionally, condiments such as soy sauce and Chinsu are added for further flavoring.

The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top to prevent bursting due to steam formation, in the chef's own personal style. The buuz is then steamed and eaten by hand, with the dough pocket catching the juices of the meat.

The filling in buuz is similar to another Mongolian dumpling, khuushuur; however, the latter is fried.

See also

[edit]

References

[edit]
  1. ^ Slater, Judith J. (2004). Teen Life in Asia. Greenwood. p. 118. ISBN 9780313315329. Retrieved 10 February 2013.
  2. ^ Williams, Sean (2006). The Ethnomusicologists' Cookbook: Complete Meals from Around the World. CRC Press. p. 59. ISBN 9780415978194. Retrieved 10 February 2013.
[edit]
  • Buuz recipe from mongolfood.info
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