Entree: Mongolia – Northern Culinary Region – Ууз ➤ Uuz (Steamed Mongolian meat-filled dumplings made with seasoned minced mutton wrapped in thin dough)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 15 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground mutton
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) melted sheep fat or vegetable oil
- 1 tbsp (15 ml) cold water or stock (to bind filling)
- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (for dough)
- 1/2 tsp (2.5 g) salt (for dough)
- 1 egg, beaten (optional, for sealing)
- 3 scallions (green onions), thinly sliced, for garnish
- Plain yogurt or sour cream, for serving (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: In a bowl combine the flour and 1/2 tsp (2.5 ml) salt. Gradually add 1 cup (240 ml) warm water, mixing until a soft but not sticky dough forms. Knead on a floured surface 5–7 minutes until smooth. Cover and let rest 30 minutes.
2. Prepare the filling: In a mixing bowl combine the ground mutton, finely chopped onion, minced garlic, 1 tsp (5 ml) salt, black pepper, and melted fat or oil. Add 1 tbsp (15 ml) cold water or stock and mix until the mixture holds together. Adjust seasoning to taste.
3. Roll and portion dough: Divide the rested dough into quarters. Roll each quarter into a long cylinder and cut into 24 equal pieces. Roll each piece into a ball and flatten into a 3–4 inch (7–10 cm) round wrapper using a rolling pin.
4. Assemble dumplings: Place about 1 to 1½ tbsp (15–22 ml) of filling in the center of each wrapper. Fold the edges up and pleat or pinch to seal, leaving a small top or fully sealed depending on preference. Brush edges with beaten egg if using to help seal.
5. Steam: Arrange dumplings in a single layer in a steamer basket lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water for 12–15 minutes until dough is cooked and filling is hot.
6. Serve: Transfer hot uuz to a platter, garnish with sliced scallions, and serve with plain yogurt or sour cream if desired. Eat warm.

1. Make the dough: In a bowl combine the flour and 1/2 tsp salt. Gradually add 1 cup warm water, mixing until a soft but not sticky dough forms. Knead on a floured surface 5–7 minutes until smooth. Cover and let rest 30 minutes.
2. Prepare the filling: In a mixing bowl combine the ground mutton, finely chopped onion, minced garlic, 1 tsp salt, black pepper, and melted fat or oil. Add 1 tbsp cold water or stock and mix until the mixture holds together. Adjust seasoning to taste.
3. Roll and portion dough: Divide the rested dough into quarters. Roll each quarter into a long cylinder and cut into 24 equal pieces. Roll each piece into a ball and flatten into a 3–4 inch (7–10 cm) round wrapper using a rolling pin.
4. Assemble dumplings: Place about 1 to 1½ tbsp (15–22 ml) of filling in the center of each wrapper. Fold the edges up and pleat or pinch to seal, leaving a small top or fully sealed depending on preference. Brush edges with beaten egg if using to help seal.
5. Steam: Arrange dumplings in a single layer in a steamer basket lined with parchment or cabbage leaves to prevent sticking. Steam over boiling water for 12–15 minutes until dough is cooked and filling is hot.
6. Serve: Transfer hot uuz to a platter, garnish with sliced scallions, and serve with plain yogurt or sour cream if desired. Eat warm.