1-Prepare the filling: Coarsely grind 1 lb of mutton or fatty lamb and mix it with 1 finely minced onion, 2-3 cloves of minced garlic, 1-2 teaspoons of black pepper, 1 teaspoon of caraway seeds, 1 teaspoon of salt, and optionally 1-2 tablespoons of water if your meat is freshly ground.

2-Shape the dough: Roll the rested dough into a 1-inch diameter log, then cut it into 24 pieces. Flatten each piece into a 3-inch diameter circle.

3-Assemble the dumplings: Place a walnut-sized amount of filling in the center of each dough circle, then pinch the edges together in a coin purse style. This shape helps the dumpling sit upright and hold in the juices.

4-Steam the dumplings: Arrange them in a single layer on a steamer basket lined with parchment paper with holes or lightly oiled to prevent sticking. Steam for about 20 minutes over boiling water, or use an Instant Pot with a sauté setting and a glass lid.

5-Serve: Enjoy your Mongolian Buuz as an appetizer or main dish, traditionally paired with salted milk tea. For more baking inspiration, try our recipe for strawberry shortcake crunch cake, which adds a sweet contrast.