Mantuun Buuz



For the filling:

For the dough:


For the dough:

In a large bowl, mix the dough ingredients and knead until getting a smooth soft dough.

Leave the dough to rise for around 2 hours (or until double volume). Knead again and cut into small pieces (around the size of a walnut).

 Roll the pieces into balls and leave them rest on a baking tray covered until double volume.

For the filling:

In a large bowl, combine the meat with the onion, garlic, scallions and the seasonings. Add some water to make the filling juicy.

The next stage is forming the Mantuun Buuz. Roll the dough balls into circles leaving the center thicker than the edges.

Put the meat filling in the center of the circle and fold the circle from both sides, press the opposite edges together in the middle over the meat.

Fold the edges from across as well and press them together into the previous connection.

The result is a flowerlike pounch with four openings around the top. Repeat the process with the rest of the ingredients.

When forming is completed put the Mantuun Buuz in a steamer (previuosly oiled) and steam for 15-20 minutes. Serve hot.

You can serve them with ketchup.