Buuz

Combine the flour, pinch of salt, and warm water in a large bowl, mixing until a firm, smooth dough forms. Knead for eight minutes on a clean surface until elastic and not sticky, then cover with a damp cloth and rest for twenty minutes.

Prepare the filling by mixing the ground meat with finely diced onion, minced garlic, water, salt, and black pepper. The added water keeps the filling juicy during steaming. Mix thoroughly until the mixture is well combined and slightly sticky.

Divide the dough into walnut-sized balls, about twenty-five to thirty pieces. Roll each ball into a thin circle roughly eight centimetres in diameter, keeping the centre slightly thicker than the edges to prevent tearing when filled.

Place a tablespoon of meat filling in the centre of each dough circle. Gather the edges upward and pleat them together, pinching and twisting to create a small opening at the top for steam to escape, forming the classic buuz shape.

Line steamer tiers with oiled parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings with at least two centimetres of space between each one to allow for expansion during cooking in the pressurised steam environment.

Steam the buuz over rapidly boiling water for eighteen to twenty minutes with the lid tightly closed. The dumplings are done when the dough becomes translucent and the filling is firm with clear juices visible at the top opening.

Transfer the steamed dumplings carefully to a warm serving plate. Serve immediately with soy sauce or a dipping mixture of soy sauce with rice vinegar and a touch of chilli oil arranged in small individual bowls alongside.