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AGRICULTURAL DEVELOPMENT POLICY
ISSUE ONE 2017 PARTNERS
ABOUT THE DISH
Buuz is an ethnic Mongolian steamed dumpling
and is eaten in parts of southern Russia. It is highly
popular throughout Mongolia on many occasions
and is a central dish in Mongolian New Year
celebrations. The dumplings are typically filled
with mutton and beef.
LIVESTOCK PRODUCTION IN CHINA AND
China and Mongolia have vast interconnected
grasslands (more than 520 million hectares)
that provide the resource base to support the
livelihoods of more than five million low-income
pastoral households as well as an array of
environmental benefits, from improving air and
water quality to acting as a carbon sink. Concerns
over the condition of these grasslands and the
livelihoods of herders have increased over time,
however, and are now a major issue. Over the
past 50 years, the grasslands of north-west China
have become degraded, due to a five to sixfold
increase in numbers of people and livestock.
Major consequences are that herder household
incomes are among the lowest in China and
degraded environments are typified by grassland
degradation and severe annual dust storms.
The overall aim of the project is to improve
grassland management practices and pastoral
livestock systems in China and Mongolia through
research into the incentives driving these systems
and the design of incentive-based policies. In
China, the focus of the research will be on the
grasslands of Inner Mongolia. n
Mongolian Buuz Dumplings
ACIAR PROJECT ADP/2012/107
Strengthening incentives for improved grassland
management in China and Mongolia.
Dr Colin Brown (project leader), University
of Queensland, email@example.com;
Guanglin Wang (China country manager),
ACIAR China Country Office,
Dr Ejaz Qureshi (agricultural development
policy research program manager), ACIAR,
31⁄2 cups all-purpose flour
2 tsp salt
11⁄2 cups lukewarm water
700 g ground lamb
1⁄2 cup finely chopped onion
3 spring onions, very thinly sliced
4 cloves garlic, grated
3 tsp ground coriander
2 tsp salt
1 tsp ground black pepper
1⁄4 cup red wine vinegar
1 generous tbsp hoisin sauce
1 tbsp soy sauce
1 tsp sesame oil
2 tsp minced spring onions
2 tsp shredded ginger
1. In a medium-sized bowl mix together flour
and salt. Make a well in the centre and
gradually pour in water. Pull in flour from the
side of the bowl until well mixed in and you
have formed a dough.
2. Place dough on a clean work surface
and knead with your hands until dough
is smooth. Add more flour or water if
necessary. (You can make the dough in a
stand mixer as well. Simply place flour,
salt and water in mixer bowl and mix for
3. Place dough in a bowl, cover and allow to
rest in fridge for 1 hour before using.
4. In the meantime, prepare filling and make
1. In a large bowl, combine lamb, onion,
spring onion, garlic, coriander,
salt and pepper. Mix until everything
is well combined.
1. Combine, vinegar, hoisin sauce, soy sauce,
sesame oil, spring onion and ginger in a
small bowl. Whisk to combine.
1. Remove dough from fridge, knead
for about a minute then roll into a log
about 2.5 centimetres in diameter.
2. Cut roll into 2.5 cm slices.
3. Roll slice into a ball and lightly dust with
flour. Flatten it a bit, then roll out into a
circle about 10 cm in diameter. Make the
centre slightly thicker than the edge.
4. Hold one dough circle in your hand and
place about a teaspoon of filling in the
centre. Pinch the edge on one side, then
create another fold next to it. Continue this
way while rotating the buuz.
5. If done correctly, there will be a small
opening in the centre at the top.
6. Dip the bottom of each buuz into a bit of oil,
or line a steamer rack with lettuce so that
the buuz does not stick to the rack. Arrange
buuz on rack so they do not touch.
7. Use a bamboo steamer, flat pasta strainer
or cake rack.
8. Place the steamer in a pan or wok that has
about 5 cm of water in the bottom. Water
should not touch the dumplings.
9. Bring water to a simmer, place steamer
into the pan and put the lid on the steamer.
10. Steam for 15 minutes without
Recipe from: All That Cooking, May 2013—
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