Buuz
CIARRA COLLINS PREPARES ANKA BOLORSUKHʼS
BUUZ RECIPE
Buuz
(Mongolian Dumplings)
INGREDIENTS
31/2 cups all-purpose flour
2 teaspoons salt for dough
11/2 cups water
11/2 pounds ground lamb
11/2 cups onion, chopped
PREPARATION
In a medium-size bowl, mix together flour and salt. Make a well in the
center of the mix and gradually pour in water. Pull in flour from the
side of the bowl until well mixed and a dough has formed.
Place dough on a clean work surface and knead with hands until
dough is smooth. Add more flour or water if necessary.
Place dough in a bowl. Cover and put in the refrigerator to rest for 1 hour.
In a large bowl, combine lamb, onion, scallions, garlic, coriander, salt,
and pepper. Mix until everything is well combined. (If needed, place a
little bit on a plate and microwave about a minute to taste.)
Remove dough from the refrigerator, knead for about a minute, then
roll into a log about 1 inch in diameter. Cut log into 1-inch slices.
Roll slices into balls and dust lightly with flour. Flatten a bit, then roll
out more into a circle about 4 inches in diameter. Make the center
slightly thicker than the edges.
Place about a teaspoon of lamb filling in the center of the dough circle.
Pinch the edge on one side, then create another fold next to it.
Continue this way while rotating the buuz as you go along. If done
correctly, there will be a small opening in the center of the top.
Dip the bottom of each buuz into a bit of oil, or line a steamer rack with
lettuce so that buuz does not stick to the rack. Arrange buuz on rack
so they do not touch. A bamboo steamer works great; however, if you
don’t have one, a flat pasta strainer or cake rack will work as well.
Place the steamer in a pan or wok with about 2 inches of water in the
bottom. Water should not touch the dumplings.
Bring water to a simmer, place the steamer into the pan, and cover.
Steam for 20 minutes without removing the lid. Serve and enjoy!
CIARRA’S
REFLECTION
To join together is powerful.
Whether the task is marching
for justice, cleaning the
community, speaking up, or
cooking, when we work
together our respective lives change for the
better. Exchanging recipes opened my eyes to
other cultures and how we can learn and cherish
one another. By learning other people’s culture
I deepened my understanding of my own culture
and people.
3 scallions, chopped
4 cloves garlic, chopped
3 teaspoons ground coriander
3 teaspoons salt for filling
1 teaspoon ground black pepper
In a virtual leadership seminar held during COVID-19, Washington State
Senator Jeannie Darneille responds to Ciarra’s question (pictured with hand
raised), saying, “In social activism there is no such thing as overstepping.
There is not enough time. You have to keep moving. In the process of moving,
you have to bring support.”
40 FROM A KITCHEN IN THE WORLD HOUSE