What are the buzz?
Buz is a Mongolian burnt dumpling. It is usually filled with a ground mutton jump, although beef is also a common ingredient. Some recipes also include rice, potatoes or cabbage. Typical spices include germinated seeds of fennel, garlic, onion and salt. Buuz is traditionally consumed to celebrate the New Year, known as Tsagaan Sar .
The preparation of the filling is the first step in the production of buuz . First, meat is ground and mixed with garlic and onion. Then the water is added to the mixture until it is smooth and easy to handle. The last step is to add a spice that can include several different types of herbs in addition to traditional salt seed and fennel.
Buz The dough is made of flour and water. The ingredients are mixed together until they create a feasible dough, and then left to sit for a few minutes. Then the dough is converted into a wide slice that is cut into pieces that create the exterior of every dumpling. They are flatshielded as part of the preparation for filler.
The assembly of dumplings is the most demanding aspect of the preparation buuz . The ability with which they are made can be a great pride between the Mongolia. An experienced chef will be able to prepare a few dumplings quickly and with a little idea.
pieces of dough are first curled into circles. The edges are thinning than the center, so they are strong enough to hold the filling, but are easier to press at the edges. Once the dough is rolled, dumplings should be made as quickly as possible, as the dough is more difficult to work when it starts to dry.
Buuz dumplings are usually formed in one of three traditional shapes: round, composed or semicircular. The most popular are round dumplings; They are made by gripping a small series of folds in the villages around the filling and then twisted at the top. The fold method is easier because it requires only four pinches along the edges to createdumpling. The semi -ricular dumplings are less popular, but can also be done faster because they require only one fold and a number of pinches along the open edges. In all cases, the dumplings are open hole in order to allow maximum efficiency during steaming.
A similar type of Mongolian dumplings is khuushuur . The primary difference between them is that khuushuur is fried. Buz also has a hole at the top rather than pressed. Similar equivalents in other countries include Polish pierogi , Tibetan and Nepalese momo and Chinese gyo .