|
Form the pockets
The decorative design of the buuz is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.
There are several different possibilities to form the buuz, but the beginning is always the same.
The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry.
Hold one circle the open hand (the left one for righties) and place about one tea spoon of the meat mass in the center. Fold close in whatever matter desired.
|
|
Cooking the Buuz
The finished Buuz are cooked under steam without pressure. The easiest way to do this is a special pan with perforated inlays. Such inlays are also available for normal pans. Flat and wide inlays are used for the wok type pan used on the stove in the yurt. (I used an electric steamer, and it worked great!)
Oil the inlays, or dip the bottom of each Buuz in oil.
Place the Buuz on the inlay, ideally without touching each other.
Fill sufficient water into the bottom of the pan.
Insert inlays, close the lid, and don't open it anymore until the Buuz are finished.
Keep the steam going for about 15 min.
Now open the lid, and fan some air to the Buuz, eg. with a cutting board. This will give them a glossy look, and a tasty looking slightly reddish color.
|
