Mantuun Buuz

== Ingredients ==
=== Meat filling ===
* minced beef or mutton
* medium onion
* salt
* ground pepper (optional)
* garlic (optional)
* chopped herbs (optional)
* 5-spices (optional)
=== Dough ===
* premium wheat flour
* a pinch of salt
* 3 lukewarm water
* yeast
== Directions ==
=== Dough ===
# Dissolve a pinch of salt and yeast in lukewarm water, mix in flour and knead into smooth soft dough.
# Leave the dough to rest and double in size.
# Knead again and cut into small pieces (the size depends on whether you like small or medium mantuun buuz).
# Roll the pieces into balls and leave them rest in a bowl.
# Sprinkle with flour to avoid from sticking together. 
=== Meat filling ===
# Mince beef or mutton.
# You can certainly use a Moulinex for this purpose; however, mantuun buuz will taste better if you do the mincing by hand using a sharp knife.
# Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings.
# Add some water to make the filling juicy.
# The next stage is forming mantuun buuz.
# Roll out the dough ball into circles by leaving the center thicker than the edges.
# Put the meat filling in the center of the circle and start sealing the edges with your fingers.
# With mantuun buuz, sealing is much less sophisticated because the sealing becomes almost unnoticeable when the dough rises during steaming.
# Mantuun buuz can have a round shape with an open hole in the center or can be closed like a more roundish version of hushuur.
# However, open mantuun buuz will become more juicy and tastier.
# When forming is complete, put mantuun buuz in a steamer and steam for 15 – 20 minutes.
# Steamed mantuun buuz must be served hot.
__NOTOC__
Category:Mongolian Meat Dishes
Category:Wheat flour Recipes
Category:Yeast Recipes
Category:Beef Recipes
Category:Mutton Recipes
Category:Onion Recipes
Category:Recipes that need photos