Buuz

Ingredients

• •3 cups flour
• •1 cup water
• •1/2 tsp salt
• •1 lb ground mutton or beef
• •1 onion, minced
• •2 cloves garlic, minced
• •1/4 cup water, for the filling
• •1 tsp salt, for the filling
• •1/2 tsp black pepper
• •1/4 tsp caraway seeds (optional)
• •Vegetable oil, for the steamer

Steps

1. 1.Combine the flour, water, and salt into a pliable dough, knead until smooth, and let it rest for 15 minutes.
2. 2.Mix the ground meat with the onion and garlic, then gradually add the water, working it in until the filling becomes smooth and easy to spread, before seasoning with salt, pepper, and caraway if using.
3. 3.Roll the dough into a long rope about 1 inch in diameter, cut into about two dozen small disks, and roll each disk into a thin circle roughly 3 inches across.
4. 4.Place a spoonful of filling in the center of each circle, then pinch the edges together at one point, and continue making small overlapping pleats around the edge, rotating the dumpling as you go, until you reach back to the start, leaving a small opening at the top - the result looks like a pleated pouch with a visible steam vent, distinct from fully sealed dumplings.
5. 5.Brush the bottom of each buuz with oil to prevent sticking, and arrange them in a steamer basket without letting them touch.
6. 6.Steam over boiling water for about 15 minutes until the dough is cooked through and the filling's juices have collected inside.