Steamed Buuz

Ingredients

• 120 ml Water
• 300 g Ground Beef
• 1 pcs Onion
• 0.5 tsp Black Pepper
• 0.25 tsp Caraway Seeds
• 1 tsp Soy Sauce
• 1 pcs Scallion
• 180 g All Purpose Flour
• 1.5 tsp Salt
• 2 pcs Garlic
• 1 tsp Vegetable Oil

Method

1. In a large bowl, combine {all_purpose_flour} with {salt}, then pour in {water} and mix until a shaggy dough forms. Knead until smooth and elastic, then cover and let it rest so the dough relaxes and rolls thinly without shrinking.
2. Let the dough rest at room temperature until supple and easier to shape.
3. In a bowl, combine {ground_beef}, {onion}, {garlic}, {salt}, {black_pepper}, and {caraway_seeds}. Add a splash of {water} and {soy_sauce}, then mix vigorously until the filling looks sticky and cohesive; this helps the dumplings stay juicy as they steam.
4. On a lightly floured work surface, divide {all_purpose_flour} dough into small pieces and roll each into a thin round with a slightly thicker center so the wrapper holds the juices without tearing.
5. Place {ground_beef} filling in the center of each wrapper, then pleat and pinch the edges to enclose the filling while leaving a small opening at the top in classic buuz style.
6. Brush the steamer tray with {vegetable_oil} so the dumplings release cleanly and the bottoms stay intact.
7. Arrange the shaped dumplings on the oiled tray without crowding. Steam over brisk simmering water until the wrappers turn slightly glossy and the {ground_beef} is fully cooked through and juicy.
8. Transfer the hot dumplings to a platter and scatter over {scallion} for a fresh finish. Serve immediately while the broth inside is still piping hot.