Entree: Mongolia – Southern Culinary Region – ууз ➤ Uuz (Steamed Mongolian dumplings filled with seasoned mutton and onion)

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

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water, plus more as needed
- 1 lb (454 g) ground mutton or lamb
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, or to taste
- 1/4 cup (60 ml) water or broth to moisten filling
- 2 tbsp (30 ml) vegetable oil or melted sheep fat (optional, for richer filling)
- Extra flour for dusting

Instructions

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

1. Make the dough by whisking the flour and 1 tsp (5 ml) salt, then gradually adding 1 cup (240 ml) warm water and kneading until a smooth, pliable dough forms, about 6–8 minutes. Cover and let rest 20–30 minutes.
2. Meanwhile prepare the filling: combine the ground mutton, chopped onion, minced garlic, 1 tsp (5 ml) salt, black pepper, and 1/4 cup (60 ml) water or broth and the oil or fat if using. Mix until evenly combined and slightly sticky.
3. Divide the dough into golf-ball sized portions (about 16–20 pieces). Roll each into a 3–4 inch (7–10 cm) round, place about 1–2 tbsp (15 to 30 ml) filling in the center, fold and pleat to seal the dumpling into its traditional round or half-moon shape.
4. Arrange the uuz in a steamer basket lined with cabbage leaves or parchment to prevent sticking. Steam over boiling water for 12–15 minutes until dough is set and filling is cooked through. Serve hot with a simple dipping sauce of soy sauce and vinegar or plain as traditionally enjoyed.

1. Make the dough by whisking the flour and 1 tsp salt, then gradually adding 1 cup warm water and kneading until a smooth, pliable dough forms, about 6–8 minutes. Cover and let rest 20–30 minutes.
2. Meanwhile prepare the filling: combine the ground mutton, chopped onion, minced garlic, 1 tsp salt, black pepper, and 1/4 cup water or broth and the oil or fat if using. Mix until evenly combined and slightly sticky.
3. Divide the dough into golf-ball sized portions (about 16–20 pieces). Roll each into a 3–4 inch (7–10 cm) round, place about 1–2 tbsp filling in the center, fold and pleat to seal the dumpling into its traditional round or half-moon shape.
4. Arrange the uuz in a steamer basket lined with cabbage leaves or parchment to prevent sticking. Steam over boiling water for 12–15 minutes until dough is set and filling is cooked through. Serve hot with a simple dipping sauce of soy sauce and vinegar or plain as traditionally enjoyed.