Buuz
1130kcal72g protein44.7g fat103.7g carbs~$5.37/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten
Restrictions
ContainsglutenIt is in an ingredient you cannot leave out.
Diets
No porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 cup |  all-purpose flour |
| ¾ cup | water |
| 1 lb |  ground lamb or mutton |
| 1 unit |  yellow onion (finely chopped) |
| 2 clove |  garlic (minced) |
| 4 tbsp | cold water for filling |
| 1 tsp | salt |
| ½ tsp |  black pepper |
Steps
- Knead6 minsmooth, firm doughMix flour and water into a firm dough and knead until smooth. A soft sticky dough is harder to roll thin and tends to tear around the juicy filling.
- Rest25 mincovered dough relaxedRest the dough covered so the gluten relaxes. This is what lets small wrappers roll thin at the edges without springing back.
- Mix3 minjuicy, cohesive fillingMix lamb, onion, garlic, salt, pepper and cold water until the liquid is absorbed. Added water becomes steam and juice inside the dumpling; a dry filling cooks dense.
- Shape15 minsealed pleated dumplingsRoll small rounds slightly thicker in the center, add filling and pleat the edges upward. Keep the filling off the sealing surface or fat will prevent the pleats from holding.
- Steam18 minwrapper set and filling cooked throughSteam the dumplings with space between them over actively boiling water. Do not crowd the steamer; weak circulation leaves the upper wrappers gummy before the meat is done.