Steamed Buuz Dumplings with Ground Lamb and Onion

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender Mongolian steamed dumplings filled with savory ground lamb and aromatic onion, offering a comforting and hearty meal. This Asian fusion recipe, ready in about 65 minutes, pairs all-purpose flour, warm water, ground lamb for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 20 min Serves 4 Mongolian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 cups all-purpose flour with 3/4 cup warm water. Mix and knead for 8-10 minutes until a smooth, elastic dough forms. Cover with a damp towel and let rest for 30 minutes.
  2. Step 2: In a medium bowl, mix 1 lb ground lamb with 1 medium finely chopped white onion, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until well combined.
  3. Step 3: Divide the dough into 20 equal pieces and roll each piece into a 3-inch diameter circle on a lightly floured surface.
  4. Step 4: Place 1 tablespoon of the lamb filling in the center of each dough circle. Pinch the edges together at the top to seal, forming a pouch shape.
  5. Step 5: Prepare a steamer by bringing water to a boil. Place the dumplings on a lightly oiled steaming tray, ensuring they don’t touch.
  6. Step 6: Steam the dumplings over boiling water for 15-18 minutes until the dough is tender and the filling is cooked through. Serve hot.

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