Steppe cuisine - meat-heavy, dairy-rich, fresh-vegetable-light, shaped by nomadic herding. Buuz (steamed mutton dumplings), khuushuur (fried meat pies), tsuivan (hand-cut noodles with mutton) and bansh (small boiled dumplings) anchor the table. Suutei tsai (salty milk tea) is breakfast, lunch and supper. Tsagaan Sar (Lunar New Year) brings stacked towers of boortsog (fried biscuits) and aaruul (dried curd) to communal tables. Influences run from China to the south and Russia to the north.
A wheat-flour-and-water dough rests for 30 minutes. Mutton mince mixes with onion, garlic and salt with a splash of water (for juiciness). Dough rolls into a long rope; cuts into small (15 g) pieces; rolls each into a thin disc. A teaspoon of filling sits on the disc; the edges pinch into a small money-pouch shape with a pleated top. Simmer in salted water 10 minutes or float in clear mutton broth.
A simple flour-and-water dough rests until pliable. The filling is finely chopped (or coarsely minced) lamb or beef mixed with very finely chopped onion, garlic, salt and pepper, minimal additional seasoning, since Mongolian buuz prizes the meat's own flavour. Each wrapper rolls thin in the centre, slightly thicker at the edges. A heaped spoon of filling sits in the middle; the edges pleat together to form a small purse with a hole at the top. Steamed for 15-18 minutes; the wrapper turns slightly translucent.
A simple flour-water-salt dough rests for 30 minutes. Mutton (or beef) is minced finely with onion, garlic, salt and a splash of water (the water makes the filling steam-juicy inside). Dough is divided, rolled into thin 14 cm discs. A heaped tablespoon of filling sits on each disc; the edges are sealed by pinching and crimping into a flat half-moon. Deep-fried for 3 minutes a side in 180°C oil until blistered and gold.
Potatoes, carrots and eggs boil separately to keep their texture distinct. Cooked smoked sausage (or boiled beef) and dill pickles dice to match. Frozen peas thaw under hot water. Everything mixes with mayo, mustard, salt and pepper. Chills at least an hour so the dressing thickens and the flavours marry. Eaten cold from the fridge.
A stiff flour-and-water dough rests for 30 minutes, rolls thin, folds and is cut into 3 mm-wide noodle strips. Mutton (fatty) browns in a deep heavy pot; onion, garlic and shredded cabbage cook down on top. A small amount of water goes in (just enough to make steam, not to soup the noodles). The raw noodles are spread on top, the lid clamped on, and everything steams for 15 minutes. At the end, the lid lifts, the contents are tossed together: meat juice and fat coat the noodles.
