Estimated Nutrition (whole recipe, rough)
Counts 6 of 10 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Mutton | not in our table | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
For the dough:
Dissolve a pinch of salt and yeast in lukewarm water, mix in flour and knead into smooth soft dough. Leave the dough to rest and double in size. Knead again and cut into small pieces (the size depends on whether you like small or medium mantuun buuz). Roll the pieces into balls and leave them rest in a bowl. Sprinkle with flour to avoid from sticking together.
For the meat filling:
Mince beef or mutton. 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. Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings. Add some water to make the filling juicy.
The next stage is forming mantuun buuz. Roll out the dough ball into circles by leaving the center thicker than the edges. Put the meat filling in the center of the circle and start sealing the edges with your fingers. With mantuun buuz, sealing is much less sophisticated because the sealing becomes almost unnoticeable when the dough rises during steaming. 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. However, open mantuun buuz will become more juicy and tastier.
When forming is complete, put mantuun buuz in a steamer and steam for 15-20 minutes. Steamed mantuun buuz must be served hot.
Category:Mongolian Recipes
Category:Mongolian Meat Dishes