Buryat buuzy - recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Buuzy, the recipe with a photo of which will be presented below, is a traditional Buryat dish. But the birthplace of this dish is still China. Although, it must be admitted, the recipe for bao-tzu in the Buryat land has undergone such changes that buuz now have the same resemblance to the original counterpart as Ukrainian dumplings and Italian ravioli.

The Chinese cook these steamed pies with a variety of fillings. The Buryats (as well as the Mongols) recognize only one minced meat - minced meat with a small amount of onion. In shape, the buuzas resemble Georgian khinkali - the same "bags" of dough. But Buryat pies usually have a hole on top through which you can see the filling. By the manner of cooking, buuzas are close to Kazakh manti. And they are cooked in a special device that pours hot steam over the products. It's called "buuznitsa".

Finished products are served as a main course. Buuzas are eaten with hands. First, they bite the pie from below, drink the broth contained inside, and then eat the rest. The Russians, having tried these pies, fell in love with the Buryat dish very much, but for some reasoncalled it "poses".

How to cook authentic Buryat buuzes

We will attach a recipe with a photo of the described dish to you later in the article, but for now we will discuss some details of cooking. As we have already mentioned, in the original dish, only minced meat (lamb or beef), onion and s alt are used for the filling. The Russians, having adopted the recipe for making "poses", began to add those ingredients that are usually used for dumplings.

The minced meat of such 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 milk to minced meat. Thanks to him, Buryat buuzas are very juicy and fragrant.

You need to make these pies like khinkali, but without fanaticism. It is not at all necessary to make thirty-three tucks. After all, the product will stand on the “buuznitsa” stand (you can use a mantyshnitsa or a double boiler), so that the juice will not spill 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 convenient to pinch.

mince

Well, enough theory. We are starting to make Buryat buuzas. The cooking recipe suggests that we first deal with the filling. Minced meat should be beaten and"rested" before we put it in the dough bags.

We need 800 grams of meat. It should be moderately fatty, otherwise the buuzas 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 authentic bouzas, use lamb and some lard.

The meat is chopped with a kitchen hatchet or flogged with a sharp knife. It is important that the fibers are felt, and not something like a pate. Lazy people, as an exception, are allowed to scroll it through a meat grinder. But it should be with a large nozzle.

Similarly chop two medium onions. Mix them with minced meat. Now, if desired, you can add two cloves of garlic, pepper, coriander, a little greenery. S alt minced meat to taste and add half a glass of milk. Some recipes advise replacing it with meat broth or just water. Minced meat should be thoroughly mashed with your hands. This is necessary not only so that all the ingredients are mixed, but also so that the consistency of the filling becomes airy.

Dough for buuzas

The recipe for its preparation is not much different from kneading the base for dumplings. So there shouldn't be any problems with the buuz test. The only difference between a Buryat dish and a Russian one is the consistency.

The dough for buuzas should be both elastic and strong at the same time. After all, during heat treatment, the meat will release a lot of juice. If the dough is too light, the shell will tear.

1. Into a large bowlsift three glasses of flour.
2. Pour a glass of water at room temperature in a thin stream.
3. Crack in one egg.
4. It is advisable to immediately add two glasses of flour and add the rest as you knead the dough.
5. Mix everything first with a spoon. Then roll out the dough onto a floured worktop. We start kneading with our hands and work like this for fifteen to twenty minutes.

The readiness of the test is easy to check. The gingerbread man should keep its shape well and not spread. If the dough does not stick to the countertop or to the hands, it is ready. Sprinkle the bun with flour and also send it to rest. To prevent the dough from winding, you need to cover it with a napkin or put it in a plastic bag.

Rolling out cakes

Buuzas, the recipe for which we have almost told, have a diameter of five to eight centimeters. Therefore, we need cakes about 10 cm in size. You can simply pinch off pieces from the bun and roll them into circles. Approximately twenty-three cakes will come out of the above amount of ingredients. You can give the kolobok the shape of a sausage and cut it into bars. Or you can roll out all the dough with a rolling pin and cut out a suitable shape of a mug.

But the third option is less preferable. After all, we need not 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 bars with a knife).

Sculpting semi-finished products

To make bouzas, the recipe suggeststake 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 on the middle of the dough. We hold the semi-finished product with the fingers of the left. With the right hand, we lift the edge of the dough, but do not throw it to the very top.

Unlike khinkali, buuz should have a hole on top through which the filling is visible. To do this, with the left hand, slightly move the semi-finished product in a circle. And with the right we make folds, pinching them to fix them. We do this with all the cakes.

It is important to know that when steamed, minced meat will release the broth and increase in volume. Therefore, semi-finished products should not be very full.

We make buuzas like dumplings

From the kolobok we tear off a piece of dough the size of an apple with our hand. Sprinkle the worktop with flour. We roll out a piece of dough with a layer 3 millimeters wide. This is thicker than for dumplings, but if made thinner, the simmering broth can tear the shell. And too thick dough may not boil and come out tasteless.

The form for cutting dumplings is usually a glass. Buuzas, the recipe for cooking with photos of which we demonstrate here, are larger pies. And for cutting 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 cakes with two fingers and slightly shake the bag. Under the weight of the filling, the dough will stretch along the edges, and the middle will remain thick. Make tucks as above.

Cooking semi-finished products

Only just before the meal, we start preparing buuzas. The recipe suggests cooking them in a special device that is available in any Buryat family. But this is not electronics, and not even a mains-operated double boiler. The buuznitsa is an ordinary wide pan into 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 buza should be greased with vegetable oil, then carefully place the pie on a perforated stand. It is desirable that the water in the pan is already hot. Cover with a lid and steam for 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 pot. With the same success, you can use a mantle to cook products.

Serving to the table

The recipe for Buryat buuz does not require any sauces for this dish. They eat pies with their hands, drinking tea. The Russians diversified this simple way of eating with sour cream sauce with garlic (if the cloves were not previously added to the minced meat) or spicy gravy laaza. Buuzas are also very tasty if they are poured with melted butter and sprinkled with chopped fresh herbs.

Storage conditions

So we have prepared Buryat buuzas. This recipe, if you get used to it, is quite simple. The dish is practical, and with the invention of refrigerators, every housewife canprepare booze for future use. Raw products are laid out on a wooden board (tray, baking sheet) lightly sprinkled with flour. Buuzas keep well for several weeks in the freezer. You need to steam them in portions so that you can eat them right away.