Make a well in the center and gradually pour in water. In a medium size bowl mix together flour and salt. Buuz ( Mongolian Dumplings) Dough 3 1/2 cup all-purpose flour 2 teaspoons salt 1 1/2 cup lukewarm water 1. So without further ado and with humble apologies to the Mongolian cooks who are true artists that create beautiful little packages for this savory filling we invite you to try your hand at buzz. The result was many buuz that looked totally NOT like buuz! In doing so, we talked about cooking, experimenting, trying new recipes, new methods and sharing kitchen time with friends. We watched tons of how-to videos, pleated along with the cooks, experimented and tried to devise our own step by step pleating method. Making the pretty, pleated packages is NOT as easy as it looks! In reading about them we learned that the recipe hasn’t changed in centuries, that most Mongolian dishes are northern Chinese in style, but lamb and mutton are more common than pork and that Buzz takes culinary center stage during Mongolia’s biggest holiday, the Lunar New Year. Indeed, a tasty project for a rainy afternoon. These are mutton or beef filled, steamed dumplings whose recipe looked like it would taste fabulous AND looked like it would be fun and easy to make. With travel, and food in mind, especially those jiao zi Oli had in China, we set out to look for a dumpling recipe that would help us use the ground lamb sitting in the fridge. To add delicious to the list is an understatement. A few years ago Oli traveled through China and found the cuisine to be most complex, intriguing and sophisticated. I still taste the tart sweetness of those fresh blueberry dumplings and I can still feel the soft Baltic breeze coming through her kitchen windows. Many years ago I was an exchange student in Poland and my host’s grandmother surprised us one day with the world’s best blueberry peirogies sprinkled with sugar. At Christmas the stuffing was a savory mix of wild mushrooms and cabbage. My Polish grandmother made potato and cheese pierogi. Almost every nation has a recipe for dumplings: Italian tortellini and ravioli Austrian potato dumplings, Hungarian bread dumplings, Swedish kroppkakor, Japanese gyoza, Polish pierogi, Chinese Jiao zi, the list is endless. You know, those little packets of dough filled with anything from savory meats, to vegetables, to cheese, to fruits, even seafood. Not long ago just such a conversation centered around dumplings. When all of your friends have traveled the world and are foodies as well, you can bet that conversations inevitably turn to world food – the interesting, the unusual, the best, the worst, the similarities among countries – you name it. Buuz is a keyboard driver (IME) which enables you to write in Mongolian Cyrillic using a lati.

Buuz mongolian keyboard download