Buryat Bouzes - cooking recipe with photo

Bouzes, a recipe with photos of which will be presented below, are a traditional Buryat dish. But the birthplace of this dish is still China. Although, it must be admitted, the recipe for bao-tzu on Buryat land has undergone such changes that the buzes now have the same resemblance to the original analog as Ukrainian vareniki and Italian ravioli.

The Chinese cook these steamed cookies with various fillings. Buryats (and also Mongols) recognize only one minced meat - minced meat with a small amount of onions. In the form of buzzy remind Georgian hinkali - the same "bags" of dough. But at Buryat pies on top usually a hole through which the filling is visible. In the manner of cooking, the buzas are close to the Kazakh mantles. And they cook in a special device, which gives the products a hot steam. It is called "buznitsa".

Finished goods are served as a main course. The buzies are eaten with their hands. First bite the patty from below, drink the broth inside, and then eat the rest. Russians, having tried these patties, very much fell in love with the Buryat dish, but for some reason called it "poses".

How to Make Authentic Buryat Buses

The recipe with the photo of the described dish, we will attach to you further in the article, but for now we will discuss some details of the preparation. As we have already mentioned, in the original dish, only chopped meat (lamb or beef), onion and salt is used for the filling. Russians, having adopted the recipe for cooking "poses," began to add those ingredients that are usually used for dumplings.

The stuffing of such buzes became mixed: beef with fat pork. Also, Russians improve the taste of meat with spices. They put garlic, pepper, coriander. In addition, add greens, which, for European taste, refreshes a meat dish: coriander, dill, parsley. But there is a secret that distinguishes buoys from ravioli, khinkali and manti. This is the addition of minced milk. Thanks to it, Buryatian buoys are very juicy and fragrant.

To mold these patties you need like khinkali, but without fanaticism. It is not necessary to do thirty-three protection. After all, the product will stand on the stand of the "buznitsa" (you can use a mantyshnitsu or a double boiler), so that the juice from it when cooking does not pour out. But what you need to know when preparing a Buryat dish is that the thickness of the flat cake should be uneven. A thick middle will ensure the integrity of the product, and thin edges will be convenient to tear.

Minced meat

Well, that's enough theory. We begin to make Buryat buzzy. The recipe of the preparation suggests that we start with the filling first. The minced meat should be whipped and "rested", before we put it in the pouches of dough.

We need 800 grams of meat. It should be moderately greasy, otherwise the buoys will come out dry, and a delicious broth will not form. Therefore, you can mix half a kilo of beef and three hundred grams of pork. Or, if you want to make authentic buzes, take lamb and a little bit of fat.

Meat is chopped with a kitchen hatchet or is cut with a sharp knife. It is important that the fibers are felt, and not something like pate. Lazyboys, as an exception, are allowed to scroll through the meat grinder. But it should be with a large nozzle.

Similarly, grind two medium bulbs. Mix them with chopped meat. Now, if desired, you can add two cloves of garlic, pepper, coriander, a little greens. Salt forcemeat to taste and add half a glass of milk. Some recipes recommend replacing it with meat broth or simply water. Stuffing should be properly mashed. This is necessary not only for all the ingredients to mix, but also for the consistency of the filling to become airy.

Dough for buzzy

The recipe for its preparation differs little from the kneading of the base on dumplings. So with the test for buz problems should arise. The only thing that distinguishes the Buryat dish from the Russian, so it's consistency.

The dough for the buzov must be both elastic and strong at the same time. After all, when heat-treated, meat will give off a lot of juice. If the dough is too light, the sheath will tear.

1. In a large bowl we sift three glasses of flour.
2. A thin trickle pour a glass of water at room temperature.
3. We drive one egg.
4. It is desirable to immediately pour two glasses of flour and add the rest as you knead the dough.
5. We mix everything first with a spoon. Then we dump the dough onto the flour top. We begin to crumple our hands and work so for fifteen to twenty minutes.

Test readiness is easy to verify. Kolobok should keep a good shape and do not spread. If the dough does not stick to the countertop, or to the hands - it's ready. Sprinkle bolok flour and also send him to rest. To make the dough not faded, you need to cover it with a napkin or put it in a plastic bag.

Cake Rolls

Buzzy, the recipe of which we have almost told, have in diameter from five to eight centimeters. Therefore, we need flat cakes the size of about 10 cm. You can simply pick off pieces from the kolobok and roll them into circles. Of the above amounts of ingredients, about twenty-three cakes will be released. You can give the kolobok the shape of the sausage and cut it into bars. And you can roll out all the dough with a rolling pin and cut it with a suitable mug shape.

But the third option is less preferable. After all, we do not need uniform cakes. Their thickness should be greater in the middle and thinner at the edges. Therefore, it is better to use the first two options (dividing the kolobok into portions manually or cutting the knives with a knife).

Molding of semi-finished products

To make the buzzy, the recipe suggests taking a round cake, at least three millimeters thick in the center, in the left palm. A spoon, which is in the right hand, put on the middle of the dough stuffing. Fingers on the left hold the semi-finished product. With your right hand, raise the edge of the dough, but do not throw it to the top.

Unlike khinkali, the buzos should have a hole from above, through which the filling is visible. To do this, with your left hand, move the semi-finished product around in a circle. And the right we make wrinkles, tearing them to fix. So we do with all the cakes.

It is important to know that when cooking for a couple of mincemeat will allocate broth and increase in volume. Therefore, semi-finished products should not be very full.

We make the buzzy type of dumplings

From a kolobok we tear off a piece of dough the size of an apple. Sprinkle the table top with flour. A piece of dough is rolled out with a 3 mm wide sheet. It is thicker than for dumplings, but if done thinner, boiling broth can tear the shell. A too thick dough can not boil and will not taste good.

The shape for cutting out dumplings is usually a glass. Buzzy, the recipe for cooking with the photos of which we show here - larger pies. And to cut out bread we need a container with a wider edge, such as a bowl.

We take a circle in the palm of our hand, put the filling in the middle. Next, we select with two fingers the floor of a flat cake and lightly shake the bag. Under the weight of the filling, the dough will stretch along the edges, and the middle will remain thick. We do the defenses as above.

Cooking semifinished products

Just before the meal, we begin to prepare the buoys. The recipe suggests cooking them in a special device that is available in any Buryat family. But this is not electronics and not even a steamer, working from the network. The bouznica is an ordinary wide pan in which a stand with holes is inserted. In this vessel water is poured, but so that the liquid does not reach the upper level.

The bottom of each buze should be greased with vegetable oil, after which carefully place the patty on a holey stand. It is desirable that the water in the pan is already hot. Cover the lid and cook for a couple of twenty-five minutes, or even half an hour. Readiness is checked for the liquid that is released from the hole on top of the patty. Once the broth becomes transparent, you can turn off the buznitsu. With the same success for cooking products you can use a mantissa.

Feed to the table

The recipe for Buryat buzas does not imply any sauces for this dish. They eat pies with their hands, drinking tea. This simple way of dining Russian diversified sour cream sauce with garlic (if denticles were not previously added to minced meat) or acute sauce of the lase. Also very delicious are the buoys, if you pour them with melted butter and sprinkle with chopped fresh herbs.

Storage conditions

So we prepared the Buryat buoys. This recipe, if adapted, is pretty simple. The dish is practical, and with the invention of refrigerators, each landlady can prepare buoys for future use. Products are laid raw on a lightly floured wooden plaque (tray, pan). Bouzes are perfectly kept for several weeks in the freezer. Cook a couple of them need to be portioned to immediately eat.