Mongolian buuz

Ingredients

• 500 gWheat flour, white, all-purpose, unenriched
• 280 gBeverages, water, tap, drinking editorial addition
• 700 gLamb, New Zealand, imported, ground lamb, raw
• 250 gOnions, raw
• 8 gSalt, table
• 5 gSpices, pepper, black
• 1,000 gBeverages, water, tap, drinking not counted – removed

Method

1. Combine 500 g flour with 280 g water and knead for 8 minutes into smooth dough. Cover and rest for 25 minutes.
2. Dice 250 g onion into 3 mm pieces. Mix with 700 g ground lamb, 8 g salt and 5 g pepper, then divide the filling into 24 equal portions of about 40 g.
3. Divide dough into 24 pieces of about 32 g and roll each into a 10 cm round. Put filling in the centre, pleat the edges and seal all 24 buuz firmly.
4. Pour 1000 g water into a steamer and bring it to a boil. Arrange buuz in two tiers of 12 and steam for 18 minutes at 100 °C until the filling reaches 74 °C. Serve four dumplings per portion.