Cooking process
There is not a single national cuisine that does not have in its culinary treasury dishes like dumplings or manti. Today we will prepare Buryat poses (buzzy) – steamed dough products with chopped meat.
According to the shape and principle of cooking, the poses are similar to Chinese Bao-tzu and resemble large-sized cups with a hole inside. The filling for Buryat poses is prepared from selected meat with a lot of onions. Sometimes in the stuffing for softness is added lard, for more aroma – garlic, and for juiciness – broth or boiled water.
Dough for Buryat poses can be prepared on kefir or on water. You will also need flour, chicken egg and salt.
The dough is prepared in the first place, because it needs to rest 30 minutes before the “work”.
Flour leaves in a bowl a hill. In the hill it is necessary to make a deepening, where water is poured, an egg is broken and salt is added.
The mixture is mixed with hands, and then converted into an elastic, but not too tight bun.
Kolobok retracts into the cellophane package for a 30-minute rest.
While the dough is resting, the filling is being prepared. For the filling, we take a veal tenderloin, a selected piece of lard, onions, garlic, salt, a mixture of peppers and water (or broth). Green parsley or coriander – on the serve.
The filling for the Buryat poses must certainly be cut with a knife, and not twisted in a meat grinder.
Have patience, masters, and follow all the rules of cooking. Onions are cut into small cubes and sent to a bowl.
Garlic must also be ground with a knife and sent after the onion.
Cut the meat into small cubes and also send it to a bowl. Season the ingredients minced with spices and salt.
I almost forgot to dilute veal with lard. Rub it in a frozen condition on a fine grater. Attach a little water or broth – for juiciness.
After that, the stuffing should be carefully changed hands into a homogeneous minced meat. The filling for the poses is ready!
Now the process of modeling. The dough is divided into many miniature balls. An additional portion of flour is used as needed.
Each ball should be rolled into a cake, but so that the middle was denser, and the edges – thinner.
The approximate size of the finished poses is 5-8 cm. So we are focusing on this moment.
50-70 grams of minced meat is sent to the center of the flat cake.
With the help of the thumb and forefinger, the dough is lapped with lap guard, but in the middle there remains a small hole through which the steam will exit. In such an interesting way we will form the postures one by one.
Lubricate the steamer mesh with fat and put on her pose – 6 pieces per circle. We got 12 poses and 2 laps.
For cooking poses, we use the usual mantovarku, but the correct Buryat poses (buzzy) are prepared in the steamer to the poznitsu.
Grids with poses are stacked on top of each other. The pan cover closes for 1 hour. The water must be actively boiled at the same time.
Buryat poses are ready!
Cooked for a couple of Buryat poses are laid out on the main course. Supplemented with parsley or cilantro, as well as tomato sauce and sour cream.
Agree, the dish is not so complicated as it might seem at the very beginning. They eat Buryat poses with their hands. Have a good lunch!
Buryat poses
Buryat pose is another wonderful national recipe for manti, taken from Mongolian cuisine. Serve poses with sauces to taste.
Ingredients
Boiled water – 150 ml
Flour – 500 g + dust
Chicken egg – 1 pc.
Salt – 1 g
For stuffing:
Veal – 500-700 g
Salo – 30-50 g
Onions – 1-2 heads
Garlic – for taste
Salt – to taste
Mixture of peppers – to taste
Water – 1/2 cup
Parsley or coriander – for filing
Cooking process
There is not a single national cuisine that does not have in its culinary treasury dishes like dumplings or manti. Today we will prepare Buryat poses (buzzy) – steamed dough products with chopped meat.
According to the shape and principle of cooking, the poses are similar to Chinese Bao-tzu and resemble large-sized cups with a hole inside. The filling for Buryat poses is prepared from selected meat with a lot of onions. Sometimes in the stuffing for softness is added lard, for more aroma – garlic, and for juiciness – broth or boiled water.
Dough for Buryat poses can be prepared on kefir or on water. You will also need flour, chicken egg and salt.
The dough is prepared in the first place, because it needs to rest 30 minutes before the “work”.
Flour leaves in a bowl a hill. In the hill it is necessary to make a deepening, where water is poured, an egg is broken and salt is added.
The mixture is mixed with hands, and then converted into an elastic, but not too tight bun.
Kolobok retracts into the cellophane package for a 30-minute rest.
While the dough is resting, the filling is being prepared. For the filling, we take a veal tenderloin, a selected piece of lard, onions, garlic, salt, a mixture of peppers and water (or broth). Green parsley or coriander – on the serve.
The filling for the Buryat poses must certainly be cut with a knife, and not twisted in a meat grinder.
Have patience, masters, and follow all the rules of cooking. Onions are cut into small cubes and sent to a bowl.
Garlic must also be ground with a knife and sent after the onion.
Cut the meat into small cubes and also send it to a bowl. Season the ingredients minced with spices and salt.
I almost forgot to dilute veal with lard. Rub it in a frozen condition on a fine grater. Attach a little water or broth – for juiciness.
After that, the stuffing should be carefully changed hands into a homogeneous minced meat. The filling for the poses is ready!
Now the process of modeling. The dough is divided into many miniature balls. An additional portion of flour is used as needed.
Each ball should be rolled into a cake, but so that the middle was denser, and the edges – thinner.
The approximate size of the finished poses is 5-8 cm. So we are focusing on this moment.
50-70 grams of minced meat is sent to the center of the flat cake.
With the help of the thumb and forefinger, the dough is lapped with lap guard, but in the middle there remains a small hole through which the steam will exit. In such an interesting way we will form the postures one by one.
Lubricate the steamer mesh with fat and put on her pose – 6 pieces per circle. We got 12 poses and 2 laps.
For cooking poses, we use the usual mantovarku, but the correct Buryat poses (buzzy) are prepared in the steamer to the poznitsu.
Grids with poses are stacked on top of each other. The pan cover closes for 1 hour. The water must be actively boiled at the same time.
Buryat poses are ready!
Cooked for a couple of Buryat poses are laid out on the main course. Supplemented with parsley or cilantro, as well as tomato sauce and sour cream.
Agree, the dish is not so complicated as it might seem at the very beginning. They eat Buryat poses with their hands. Have a good lunch!