Buuzy (Traditional Buryat Dish) Recipe
History of the recipe
- Wheat flour, 500 g
- Ground beef, 500 g
- Onion, 1 head
- Water, 300 ml
- Chicken egg, 1 piece
- Salt, 2 teaspoons
- Ground black pepper, a pinch
- Pork, 200 g
- First, you need to prepare the ground meat. Traditionally, ground meat is made from beef and pork (the pork should have fat), as pork adds juiciness to the dish. Grind the beef, pork, and onion through a meat grinder, add salt (about 2 teaspoons, taste), pepper (2-3 pinches, but not too much), and a little water, about 1-2 tablespoons. Mix everything together and let it sit until you've made the dough.
- Next, you need to prepare the dough, but it shouldn't be too hard, as this could affect the shape of the product when shaping it. Pour flour onto the table (or into a large plate), make a hole, and pour in one egg. You can add a pinch of salt, followed by a cup or a little less than a cup of water. Then knead the dough with your hands until it's soft but elastic (about 15 minutes).
- Next, form the dough into a sausage shape and divide it into small pieces. Form these pieces into balls and roll them out (approximately 8-9 centimeters in diameter).
- Place about 1 tablespoon of the filling into each rolled-out piece of dough and begin pinching them in a circle. An ideal buuza should have 33 pinches.
- Place the buuzy in a steamer, having greased the bottom of the buuzy in advance, and cook for 15–20 minutes. After 20 minutes, you can enjoy this dish.
Pozy is the Russian name for a traditional Buryat (Buryat: buuz) and Mongolian (Mongolian: buuz) dish. Pozy is believed to be a variant of the Chinese dish baozi (Chinese: 包子, bāozi). The dish is also related to the Caucasian khinkali and Turkic manti. Like baozi and manti, it is steamed, typically in poznitsy, buzovars, or mantovarkas—specialized steamers. The main ingredients of the pozy filling (minced meat) include minced meat and onions.
Pozy are cup-shaped, similar to baozi and khinkali, usually with a hole in the top. The diameter of a finished pozy is approximately 5-8 cm. Pozy are traditionally eaten by hand, and the broth formed inside the pozy is bitten at the bottom and drunk separately through the hole.
In Buryatia, competitions dedicated to this dish are held, where they not only make and eat buuzas, but also introduce young people to the people's culture.
Energy value per serving
Caloric content is calculated for raw products.
- First, prepare the ground meat. Traditionally, ground meat is made from beef and pork (the pork should have fat), as pork adds juiciness to the dish. Grind the beef, pork, and onion through a meat grinder, add salt (about 2 teaspoons, taste), pepper (2-3 pinches, but not too much), and a little water, about 1-2 tablespoons. Mix everything together and let it sit until you have a dough.
- Next, you need to prepare the dough, but it shouldn't be too hard, as this could affect the shape of the product when sculpting it. Pour flour onto the table (or into a large plate), make a hole, and pour in 1 egg. You can add a pinch of salt, followed by a glass or a little less than a glass of water. Then knead the dough with your hands until it's soft but elastic (about 15 minutes).
