Buuzy, a recipe with a photo of which will be presented below, is a traditional Buryat dish. But the homeland of this dish is still China. Although, I must admit, the recipe for bao-tzu on Buryat land has undergone such changes that the buuzy now have the same similarities with the original counterpart as Ukrainian dumplings and Italian ravioli.
The Chinese are preparing these steamed pies with a variety of fillings. Buryats (as well as Mongols) recognize only one stuffing - minced meat with a small amount of onion. The shape of the buuzy is reminiscent of Georgian khinkali - the same "bags" of dough. But Buryat cakes usually have a hole above which you can see the filling. In the manner of cooking, buuzy are close to Kazakh mantas. And they are boiled in a special device, which pours products with hot steam. It is called a “bouznitsa”.
Finished products are served as the main course. Buuzy eat hands. First they bite the pie from below, drink the broth contained inside, and then eat the rest. Having tasted these pies, the Russians loved the Buryat dish very much, but for some reason called it “posture”.
How to cook authentic Buryat buuzy
We will attach you a recipe with a photo of the described dish later in the article, but for now we will discuss some of the details of the preparation. As we already mentioned, in the original filling dish, only minced meat (lamb or beef), onion and salt are used. Russians, adopting the recipe for the preparation of "poses", began to add those ingredients that are usually used for dumplings.
The mincemeat of these buuz has become mixed: beef with fatty pork. Russians also improve the taste of meat with spices. They put garlic, pepper, coriander. In addition, greens are added, which, for a European taste, refreshes a meat dish: cilantro, dill, parsley. But there is a secret that distinguishes buuzy from dumplings, khinkali and manti. This is the addition of minced milk. Thanks to him, the Buryat buuses are very juicy and aromatic.
You need to sculpt these pies like khinkali, but without fanaticism. It is not necessary to do thirty-three pinches. After all, the product will stand on the stand of the “bouznitsa” (you can use the mantle maker or the double boiler), so that the juice will not pour out of it during cooking. But what you need to know when preparing a Buryat dish is that the thickness of the cake should be uneven. A thick center will ensure the integrity of the product, and thin edges will be conveniently pinched.
Minced meat
Well, that's enough theory. We begin to make the Buryat buuses. The recipe offers us to first do the stuffing. Stuffing should be whipped and “rested” before we put it in bags of dough.
We will need 800 grams of meat. It should be moderately bold, otherwise the buuzy will come out dry, and a delicious broth will not form. Therefore, you can mix a pound of beef and three hundred grams of pork. Or, if you want to make authentic buuzes, take lamb and some interior fat.
Meat is chopped with a kitchen hatchet or chopped with a sharp knife. It is important that the fibers are felt, and not something like a paste. Lazy people, as an exception, are allowed to scroll through a meat grinder. But it should be with a large nozzle.
Similarly, grind two medium onions. Mix them with minced meat. Now, if desired, you can add two cloves of garlic, pepper, coriander, a little greens. Add salt to taste and add half a glass of milk. Some recipes suggest replacing it with meat broth or just water. Stuffing should be thoroughly wrinkled. This is necessary not only so that all the ingredients are mixed, but also so that the filling consistency becomes airy.
Dough for buuzy
The recipe for its preparation is not much different from kneading the base on dumplings. So with the test for buzu problems should arise. The only difference between the Buryat dish and the Russian one is consistency.
Buuzy dough should be both elastic and strong at the same time. Indeed, during heat treatment, meat will release a lot of juice. If the dough is too light, the shell will tear.
- Sift three cups of flour into a large bowl.
- Pour a glass of water at room temperature with a thin stream.
- Drive one egg.
- It is advisable to immediately pour two cups of flour and add the rest as you knead the dough.
- Mix everything first with a spoon. Then we dump the dough on a tabletop sprinkled with flour. We begin to knead with our hands and work like this for about fifteen to twenty minutes.
Test readiness is easy to check. The bun should keep its shape well and not spread. If the dough does not stick to either the countertop or the hands - it is ready. Sprinkle the bun with flour and also send it to rest. To prevent the dough from blowing, you need to cover it with a napkin or put it in a plastic bag.
Pellet rolling
Buuzy, the recipe for the preparation of which we have almost told, have a diameter of five to eight centimeters. Therefore, we need flat cakes about 10 cm in size. You can just pinch off the pieces from the bun and roll them into circles. About twenty-three lozenges will come out of the above amount of ingredients. You can give the kolobok a sausage shape and cut it into bars. And you can roll out all the dough with a rolling pin and cut out with a suitable form of a mug.
But the third option is less preferred. After all, we do not need uniform cakes. Their thickness should be greater in the middle and thinner at the edges. Therefore, it is better to use the first two options (dividing the kolobok into portions manually or cutting the whetstones with a knife).
Semi-finished products
To make buuzy, the recipe suggests taking a round cake, at least three millimeters thick in the center, in the left palm. With a spoon, which is in the right hand, put the minced meat in the middle of the dough. With your left fingers we hold the semi-finished product. With the right hand, we raise the edge of the dough, but do not throw it to the very top.
Unlike khinkali, buuz should have a hole from above, through which the filling is visible. To do this, slightly move the semi-finished product in a circle with your left hand. And right, we make folds, pinching them to fix. So do with all the cakes.
It is important to know that when steaming, the minced meat will highlight the broth and increase in volume. Therefore, semi-finished products do not have to be very full.
We make buuzy according to the type of dumplings
We tear off a piece of dough the size of an apple from the bun. Sprinkle the tabletop with flour. A piece of dough is rolled out with a layer 3 mm wide. This is thicker than for dumplings, but if made thinner, boiling broth can break the shell. A too thick dough may not boil and will taste bad.
A form for cutting dumplings is usually a glass. Buuzy, the recipe for cooking with the photos of which we demonstrate here, are larger pies. And to cut the cakes, we need a container with a wider edge, such as a bowl.
Take the circle in the palm of your hand, put the filling in the middle. Next, we select the floors of the tortillas with two fingers and slightly shake the bag. Under the weight of the filling, the dough will stretch around the edges, and the middle will remain thick. We make tucks, as described above.
Semi-finished cooking
Only immediately before the meal do we begin to cook buuzy. The recipe suggests cooking them in a special appliance that is available in any Buryat family. But this is not electronics or even a mains-operated double boiler. A buznitsa is an ordinary wide pan in which a stand with holes is inserted. Water is poured into this vessel, but so that the liquid does not reach the upper level.
The bottom of each buuza needs to be greased with vegetable oil, and then gently place the pie on a holey stand. It is advisable that the water in the pan is already hot. Cover and cook for a couple of twenty-five minutes, or even half an hour. Readiness is checked by the liquid that is released from the hole on top of the pie. As soon as the broth becomes transparent, you can turn off the bousenok. With the same success for cooking products you can use the mantle maker.
Serving to the table
The recipe of the Buryat buuz does not suggest any sauces for this dish. Eat pies with hands, drinking tea. The Russians varied this simple way of trapeze with sour cream sauce with garlic (if the cloves were not previously added to the meat) or hot gravy laaz. Buuzy are also very tasty if you pour them with melted butter and sprinkle with chopped fresh herbs.
Storage conditions
So we have prepared the Buryat buuses. This recipe, if adapted, is quite simple. The dish is practical, and with the invention of refrigerators, every housewife can prepare buuzy for the future. Raw products are laid out on a wooden board sprinkled with lightly flour (tray, baking sheet). Buuzy are perfectly stored for several weeks in the freezer. Steam them in portions to immediately eat.