Buuz (Mongolian meat ravioli)

Directions

1. Combine the meat, salt, onion, pepper, and water in a bowl. ≈ 4 min
2. Thoroughly mix and allow to rest, covered, while the dough is being prepared. ⏱ ≈ 20 min
3. In a bowl, combine the flour and cold water to create a very soft dough. ≈ 4 min
4. Cover the bowl and let the dough rest for 5 minutes to allow it to relax. ⏱ 5 min
5. Knead the dough for about 30 seconds. ≈ 10 min
6. Cut the dough into 10 pieces and flatten each piece into a disc shape. ≈ 8 min
7. Divide a reasonable amount of meat mixture evenly over each disc, then fold the edges together to enclose the filling. ≈ 3 min
8. Boil a sufficient amount of water in a steamer. ⏱ ≈ 10 min
9. Apply a thin layer of oil paint to the steamer surface to prevent the bread from sticking during cooking. ⏱ ≈ 10 min
10. Carefully place the bread buuz in the steamer, spacing them about 2.5 cm (1 inch) apart. ⏱ ≈ 10 min
11. Place the pan in the steamer and cover it tightly. ⏱ ≈ 10 min
12. Cook for 15 minutes. ⏱ 15 min
13. Remove the steamer plate and blow on the buuz for 30 seconds using the steamer lid or a light, safe object. ⏱ ≈ 10 min
14. Serve with a cabbage salad, or with diced cucumber kashar. ≈ 2 min
15. Enjoy your meal! ≈ 3 min