Mongolian Dumplings

Mongolian Dumplings Recipe - Delicious Beef and Soy Sauce-filled Dumplings

Region / culture: Mongolia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 24

Introduction

Mongolian Dumplings, also known as Buuz, are a traditional dish in Mongolian cuisine. These delicious dumplings are typically filled with ground beef and onions, then either fried or steamed to perfection. They are a popular dish during Mongolian holidays and celebrations.

History

Mongolian Dumplings have been a staple in Mongolian cuisine for centuries. They are believed to have originated from the nomadic lifestyle of the Mongolian people, where they needed portable and easy-to-make meals. The dumplings were traditionally made with meat from the animals they herded, such as beef or mutton, and simple ingredients like flour, water, and onions.

Ingredients

Dough

2 cups of flour
1 cup of water

Filling

1 lb (454 g) of ground beef
1 small onion, finely chopped
3 cloves of garlic, finely minced
1 tsp of salt
soy sauce for dipping

How to prepare

Mix the flour, water, and salt into a smooth ball of dough.
Set aside to rest for 20 minutes.
On a lightly floured surface, shape the dough into a long cylinder.
Slice the dough into 24 equal pieces.
Roll each piece into individual disks about 0.13" thick.
For fried dumplings, place about 1 tbsp of meat in the center of the dough disk.
Fold in half and pinch the edges to seal.
Deep fry in hot oil until golden brown on both sides, turning once.
Drain on paper towels.
For steamed dumplings, place about 1 tbsp of meat in the center of each dough disk.
Pinch the edges of the dough together to form tiny pleats, shaping the dumpling into a small purse that resembles a bulb of garlic.
Place on a steamer rack in a large kettle filled with 1" of water.
Cover and steam for about 20 minutes, until tender.
Serve hot with soy sauce for dipping.

Variations

Substitute ground lamb or pork for the ground beef for a different flavor.
Add chopped cabbage or carrots to the filling for added texture and flavor.

Cooking Tips & Tricks

Make sure to seal the edges of the dumplings tightly to prevent the filling from leaking out during cooking.

- For fried dumplings, make sure the oil is hot enough before adding the dumplings to ensure a crispy exterior.

- When steaming the dumplings, make sure not to overcrowd the steamer to allow for even cooking.

Serving Suggestions

Mongolian Dumplings can be served as an appetizer or as a main dish with a side of vegetables or salad.

Cooking Techniques

Deep fry the dumplings for a crispy exterior or steam them for a softer texture.

Ingredient Substitutions

Use ground chicken or turkey as a leaner alternative to ground beef.

- Substitute gluten-free flour for a gluten-free version of the dumplings.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the dumplings just before cooking.

Presentation Ideas

Serve the dumplings on a platter with a side of soy sauce for dipping. - Garnish with chopped green onions or sesame seeds for added flavor.

Pairing Recommendations

Serve Mongolian Dumplings with a side of steamed vegetables or a fresh salad.

- Pair with a glass of Mongolian beer or green tea.

Storage and Reheating Instructions

Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days.

- Reheat the dumplings in the microwave or on a skillet until heated through.

Nutrition Information

Calories per serving

Each serving of Mongolian Dumplings contains approximately 300 calories.

Carbohydrates

Each serving of Mongolian Dumplings contains approximately 25g of carbohydrates.

Fats

Each serving of Mongolian Dumplings contains approximately 15g of fats.

Proteins

Each serving of Mongolian Dumplings contains approximately 20g of proteins.

Vitamins and minerals

Mongolian Dumplings are a good source of iron, zinc, and vitamin B12.

Alergens

Mongolian Dumplings contain wheat and soy allergens.

Summary

Mongolian Dumplings are a balanced meal with a good mix of carbohydrates, proteins, and fats. They are a good source of essential vitamins and minerals, making them a nutritious choice for a meal.

Summary

Mongolian Dumplings are a delicious and nutritious dish that is perfect for any occasion. Whether fried or steamed, these dumplings are sure to be a hit with your family and friends. Enjoy the flavors of Mongolia with this traditional recipe!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Mongolian Dumplings. It was many years ago, during one of my travels through Asia. I had always been fascinated by different cultures and their culinary traditions, so I made it a point to immerse myself in the local cuisine wherever I went.

I had heard whispers of the famous Mongolian Dumplings from the locals in Ulaanbaatar, the capital of Mongolia. They spoke of delicate dough filled with savory meat and vegetables, steamed to perfection and served with a spicy dipping sauce. My mouth watered just thinking about it.

Determined to learn the secrets of this delicious dish, I set out to find someone who could teach me how to make it. I wandered through the bustling markets and narrow alleyways, asking anyone who would listen about the elusive recipe.

Finally, I stumbled upon a small, unassuming restaurant tucked away in a quiet corner of the city. The fragrant aroma of spices and herbs wafted through the air, drawing me in like a moth to a flame. I knew I had found the right place.

I approached the elderly woman behind the counter, her hands busy shaping dough and filling it with succulent meat. I could tell she was a master of her craft, with years of experience etched into the lines of her face.

"Excuse me, ma'am," I said timidly, "I couldn't help but notice the delicious smell coming from your kitchen. Would you be willing to share your recipe for Mongolian Dumplings with me?"

The woman looked up from her work, her eyes twinkling with amusement. She motioned for me to sit at a small table in the corner of the restaurant, where she placed a steaming plate of dumplings in front of me.

"First, you must taste before you learn," she said with a smile.

I eagerly bit into the dumpling, savoring the explosion of flavors that danced on my tongue. The dough was tender and chewy, the filling rich and savory. I knew then and there that I had to learn how to make this dish for myself.

Over the next few days, I spent countless hours in the kitchen of the small restaurant, watching and learning from the elderly woman. She taught me the art of making the dough, the technique for shaping the dumplings, and the secret ingredients that gave the dish its unique flavor.

As I immersed myself in the process, I felt a deep sense of connection to the woman and her culture. I learned about the history of Mongolia, its nomadic traditions and the importance of food in bringing people together.

When the time came for me to leave Ulaanbaatar, the woman presented me with a handwritten recipe for Mongolian Dumplings, written in beautiful calligraphy on a piece of parchment. She told me to cherish it and pass it on to future generations, so that the tradition would never be lost.

And so, I returned home with a heart full of gratitude and a head full of memories. I couldn't wait to share my newfound knowledge with my family and friends, to introduce them to the wonders of Mongolian cuisine.

Since that fateful day in Ulaanbaatar, I have made Mongolian Dumplings countless times, each batch better than the last. I have shared the recipe with anyone who would listen, passing on the woman's wisdom and generosity to all who dare to try their hand at this delectable dish.

And as I sit here now, surrounded by the laughter and chatter of loved ones gathered around the table, I can't help but feel a deep sense of pride and contentment. For in the humble dumpling, I have found not just a delicious meal, but a connection to a culture and a tradition that will live on long after I am gone.