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Buuz
Buuz ( mn, Бууз; /''Buuza'', , Chinese: 包子/Baozi) is a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year. These days it is also offered at restaurants and small cafes throughout the capital city of Ulaanbaatar. History and function Buuz is the Mongolian version of the steamed dumpling which is commonly found throughout the region. Etymologically, it reveals its origin to China, as ''baozi'' () is the Mandarin word for steamed dumpling. They are eaten in great quantities throughout the year but especially during the Mongolian New Year celebrations, which usually fall in February. ''Buuz'' are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by '' suutei tsai'' (Mongolian tea) and vodka. Ingredients and preparation Buuz are filled with minced lamb and mutton or beef, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolian Cuisine
Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular. The extreme continental climate of Mongolia has influenced the traditional diet. Use of vegetables and spices are limited. Due to geographic proximity and deep historic ties with China and Russia, Mongolian cuisine is also influenced by Chinese and Russian cuisine.Marshall Cavendish Corporation, 2007, p. 268 History Details of the historic cuisine of the Mongolian court were recorded by Hu Sihui in the '' Yinshan Zhengyao'', known to us from the 1456 Ming Dynasty edition manuscript, also surviving in fragments from the Yuan dynasty. Presented to Tugh Temür in 1330, at the height of Mongol power and cultural influence, the Yinshan Zhengyao is a product of the cultural exchange (notably with the Islamic heartland in Mongol Iran) that enriched the Mongol Empire. Food scholars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gyoza
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book ''How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than ju ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khuushuur
Khuushuur ( mn, хуушууp ; ; rus, чебуре́к, cheburek, t͡ɕɪbʊˈrʲek) is a meat pastry or dumpling popular in Mongolia that is relatively similar to similar items in Russian and other cuisines like chiburekki. The meat, beef, mutton, or camel, is ground up and mixed with onion (or garlic), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of khuushuur has a round shape produced by pressing the dough and mince together using the dough roller. After making the pockets, the cook fries them in oil until the dough turns a golden brown. The khuushuur is then served hot, and can be eaten by hand. This type of Mongolian cuisine is similar to buuz in that the meat is prepared in the same way and cooked in a dough pocket, the principal difference being that buuz is steamed instead ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khuushuur
Khuushuur ( mn, хуушууp ; ; rus, чебуре́к, cheburek, t͡ɕɪbʊˈrʲek) is a meat pastry or dumpling popular in Mongolia that is relatively similar to similar items in Russian and other cuisines like chiburekki. The meat, beef, mutton, or camel, is ground up and mixed with onion (or garlic), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of khuushuur has a round shape produced by pressing the dough and mince together using the dough roller. After making the pockets, the cook fries them in oil until the dough turns a golden brown. The khuushuur is then served hot, and can be eaten by hand. This type of Mongolian cuisine is similar to buuz in that the meat is prepared in the same way and cooked in a dough pocket, the principal difference being that buuz is steamed instead ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandu (food)
''Mandu'' (), or mandoo, are dumplings in Korean cuisine. * ''Mandu'' can be steamed, boiled, pan-fried, or deep-fried. The styles also vary across regions in the Korean Peninsula. ''Mandu'' were long part of Korean royal court cuisine, but are now found in supermarkets, restaurants, and snack places such as ''pojangmacha'' and ''bunsikjip'' throughout Korea. Names and etymology The name is cognate with the names of similar types of meat-filled dumplings along the Silk Road in Central Asia, such as Uyghur ''manta'' (), Turkish ', Kazakh '' mänti'' (), Uzbek ', Afghan ' and Armenian '' mantʿi'' (). Chinese ''mántou'' (; ) is also considered a cognate, which used to mean meat-filled dumplings, but now refers to steamed buns without any filling. ''Mandu'' can be divided into ''gyoja'' () type and ''poja'' () type. In Chinese, the categories of dumplings are called ''jiǎozi'' (; ) and ''bāozi'' () respectively, which are cognates with the Korean words. In Japanese, the forme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buryats
The Buryats ( bua, Буряад, Buryaad; mn, Буриад, Buriad) are a Mongolic peoples, Mongolic ethnic group native to southeastern Siberia who speak the Buryat language. They are one of the two largest indigenous groups in Siberia, the other being the Yakuts. The majority of the Buryats today live in their titular homeland, the Republic of Buryatia, a Federal subjects of Russia, federal subject of Russia which sprawls along the southern coast and partially straddles the Lake Baikal. Smaller groups of Buryats also inhabit Ust-Orda Buryat Okrug (Irkutsk Oblast) and the Agin-Buryat Okrug (Zabaykalsky Krai) which are to the west and east of Buryatia respectively as well as northeastern Mongolia and Inner Mongolia, Inner Mongolia, China. They traditionally formed the major northern subgroup of the Mongols. Buryats share many customs with other Mongols, including nomadic herding, and erecting Yurt, gers for shelter. Today the majority of Buryats live in and around Ulan-Ude, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jiaozi
''Jiaozi'' (; ; pinyin: jiǎozi) are Chinese dumplings commonly eaten in China and other parts of East Asia. ''Jiaozi'' are folded to resemble Chinese sycee and have great cultural significance attached to them within China. ''Jiaozi'' are one of the major dishes eaten during the Chinese New Year throughout Northern China and eaten all year round in the northern provinces. Though considered part of Chinese cuisine, ''jiaozi'' are popular in other parts of East Asia and in the Western world, where a fried variety is sometimes called potstickers in North America and Chinese dumplings in the UK and Canada. The English-language term "potsticker" is a calque of the Mandarin word "guotie" (鍋貼). ''Potsticker'' was used by Buwei Yang Chao and her husband Yuen Ren Chao in the book ''How to Cook and Eat in Chinese'', which was first published in 1945. In northern China, however, "guotie" specifically refers to a type of pan-fried ''jiaozi'' with its ends left open rather than j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gürzə
Gürzə is a variation of Azerbaijani dumplings consisting of a filling wrapped in 1mm thin dough circle cuts of 5 cm diameter. It originates in Azerbaijan and is a part of Azerbaijan national cuisine. The filling is made from minced fatty lamb and onion, pre-fried before filling. Gürzə are formed as small cylinders with an open top, boiled for several minutes, strained, seasoned with cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ... and served with yogurt or sour cream mixed with crushed garlic. In some regions of Azerbaijan gürzə dumplings are boiled in lamb stock and served as a soup, seasoned with chopped fresh parsley and served with vinegar mix and crushed garlic. The name "Gürzə" is associated with Azerbaijani name for "Caucasian meadow viper" ('' Vipe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khinkali
Khinkali ( ka, ხინკალი ''khink’ali'' , sometimes Romanized ''hinkali'' or ''xinkali'') is a very popular dumpling in Georgian cuisine. It is made of twisted knobs of dough, stuffed with meat and spices. Ingredients The fillings of khinkali vary with the area. The original recipe, the so-called ''khevsuruli'', consisted of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt, and cumin. However, the modern recipe used mostly especially in Georgian urban areas, the so-called ''kalakuri'', uses herbs like parsley and cilantro (also called coriander). Mushrooms, potatoes, or cheese may be used in place of meat. Etiquette Khinkali is eaten plain or with ground black pepper. The meat filling is uncooked when khinkali is assembled, so when it is cooked, the juices of the meat are trapped inside the dumpling. To make khinkali juicier, usually warm water or broth is added to the minced meat. Khinkali is typically consumed first by sucking the jui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolia
Mongolia; Mongolian script: , , ; lit. "Mongol Nation" or "State of Mongolia" () is a landlocked country in East Asia, bordered by Russia to the north and China to the south. It covers an area of , with a population of just 3.3 million, making it the world's most sparsely populated sovereign nation. Mongolia is the world's largest landlocked country that does not border a closed sea, and much of its area is covered by grassy steppe, with mountains to the north and west and the Gobi Desert to the south. Ulaanbaatar, the capital and largest city, is home to roughly half of the country's population. The territory of modern-day Mongolia has been ruled by various nomadic empires, including the Xiongnu, the Xianbei, the Rouran, the First Turkic Khaganate, and others. In 1206, Genghis Khan founded the Mongol Empire, which became the largest contiguous land empire in history. His grandson Kublai Khan conquered China proper and established the Yuan dynasty. After the co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
