Buuds
Buus ( Mongolian Бууз , Buryatian Бууза, Buudsa ; loan word from Chinese : Baozi ) is a Mongolian dumpling , comparable to the Central Asian Mantı .
The filling made of minced sheep , yak or beef is similar to that of the Mongolian Chuuschuur . The meat is seasoned and salted with onions or garlic, sometimes with fennel and other herbs. This meat ball is placed in a small dumpling pocket that is open at the top and is steamed. The batter absorbs the fat that leaks out of the meat.
In some households buus are eaten with mashed potatoes, cabbage or rice. Buus is traditionally eaten on the Mongolian New Year, the Tsagaan Sar , but it is also offered in restaurants and small cafes all over the capital Ulan Bator .
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