Mantuun Buuz

Meat filling

 * minced beef or mutton
 * medium onion
 * salt
 * ground pepper (optional)
 * garlic (optional)
 * chopped herbs (optional)
 * 5-spices (optional)

Dough

 * premium wheat flour
 * a pinch of salt
 * 3 lukewarm water
 * yeast

Dough

 * 1) Dissolve a pinch of salt and yeast in lukewarm water, mix in flour and knead into smooth soft dough.
 * 2) Leave the dough to rest and double in size.
 * 3) Knead again and cut into small pieces (the size depends on whether you like small or medium mantuun buuz).
 * 4) Roll the pieces into balls and leave them rest in a bowl.
 * 5) Sprinkle with flour to avoid from sticking together.

Meat filling

 * 1) Mince beef or mutton.
 * 2) 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.
 * 3) Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings.
 * 4) Add some water to make the filling juicy.
 * 5) The next stage is forming mantuun buuz.
 * 6) Roll out the dough ball into circles by leaving the center thicker than the edges.
 * 7) Put the meat filling in the center of the circle and start sealing the edges with your fingers.
 * 8) With mantuun buuz, sealing is much less sophisticated because the sealing becomes almost unnoticeable when the dough rises during steaming.
 * 9) 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.
 * 10) However, open mantuun buuz will become more juicy and tastier.
 * 11) When forming is complete, put mantuun buuz in a steamer and steam for 15 – 20 minutes.
 * 12) Steamed mantuun buuz must be served hot.