👨‍🍳 조리법

1. 1

   Prepare the dough: In a bowl, combine flour, lukewarm water, and a pinch of salt. Mix until a smooth, pliable dough forms. Knead for about 5-10 minutes. Cover with a damp cloth and let it rest for at least 30 minutes.

2. 2

   Prepare the filling: In another bowl, combine the minced meat, minced onion, minced garlic, salt, pepper, and caraway seeds (if using). Mix well. If the mixture seems dry, add 1-2 tablespoons of water to help it bind.

3. 3

   Shape the dough: Roll the rested dough into a long rope, about 1 inch in diameter. Cut the rope into approximately 24 equal pieces. Roll each piece into a ball, then flatten it into a circle about 4 inches in diameter, making the center slightly thicker than the edges.

4. 4

   Fill the dumplings: Place a rounded teaspoon of the meat filling in the center of each dough circle. Gather the edges of the dough upwards around the filling, pinching and pleating them together at the top to form a sealed pouch. Leave a small opening at the very top for steam to escape, or create a flower-like shape with four openings.

5. 5

   Steam the buuz: Lightly oil the bottom of each dumpling to prevent sticking. Arrange the buuz in a steamer basket, ensuring they don't touch. Steam over boiling water for about 20 minutes, or until the dough is cooked through and the filling is hot.

6. 6

   Serve: Serve the buuz hot, traditionally without sauce.