Buuz

Prepare the Dough

In a large bowl, combine flour and salt. Gradually add warm water, mixing until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a large bowl, mix the ground beef or lamb with chopped onion, minced garlic, soy sauce, black pepper, salt, and cumin. If using cabbage, mix it in as well.

Ensure the filling ingredients are well combined.

Form the Buuz

Divide the dough into small balls, about the size of a walnut. Roll each ball into a thin circle, approximately 4-5 inches in diameter.

Place a spoonful of the filling in the center of each dough circle.

Fold the edges of the dough over the filling to create a pouch. Pinch and twist the top to seal, forming a small dumpling. You can also pleat the edges to make traditional Buuz shapes.

Cook the Buuz

Prepare a steamer or a large pot with a steaming rack. Lightly oil the steaming rack to prevent sticking.

Arrange the Buuz on the rack, making sure they don’t touch each other.

Steam the Buuz over boiling water for about 15-20 minutes, or until the dough is cooked through and the filling is hot.

Serve