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Meat filling Edit
- minced beef or mutton
- medium onion
- ground pepper (optional)
- garlic (optional)
- chopped herbs (optional)
- 5-spices (optional)
- Dissolve a pinch of salt and yeast in lukewarm water, mix in flour and knead into smooth soft dough.
- Leave the dough to rest and double in size.
- Knead again and cut into small pieces (the size depends on whether you like small or medium mantuun buuz).
- Roll the pieces into balls and leave them rest in a bowl.
- Sprinkle with flour to avoid from sticking together.
Meat filling Edit
- Mince beef or mutton.
- You can certainly use a Moulinex for this purpose; however, mantuun buuz will taste better if you do the mincing by hand using a sharp knife.
- Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings.
- Add some water to make the filling juicy.
- The next stage is forming mantuun buuz.
- Roll out the dough ball into circles by leaving the center thicker than the edges.
- Put the meat filling in the center of the circle and start sealing the edges with your fingers.
- With mantuun buuz, sealing is much less sophisticated because the sealing becomes almost unnoticeable when the dough rises during steaming.
- Mantuun buuz can have a round shape with an open hole in the center or can be closed like a more roundish version of hushuur.
- However, open mantuun buuz will become more juicy and tastier.
- When forming is complete, put mantuun buuz in a steamer and steam for 15 – 20 minutes.
- Steamed mantuun buuz must be served hot.