Buuz

Method

1. knead6 min
   smooth, firm dough
   Mix 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.
2. rest25 min
   covered dough relaxed
   Rest the dough covered so the gluten relaxes. This is what lets small wrappers roll thin at the edges without springing back.
3. mix3 min
   juicy, cohesive filling
   Mix 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.
4. shape15 min
   sealed pleated dumplings
   Roll 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.
5. steam18 min
   wrapper set and filling cooked through
   Steam 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.