Host: Hi and welcome back. And now, we’re at my favorite part of the show where we get to roll up our sleeves and make some of these wonderful Mongolian cuisine and Odnoo, I believe we’re going to make something called Buuz?

Odnoo: Yes, it’s a Buuz we’re making and here is a bowl.

Host: Okay, it’s already rolled up and this is what? Flour and water and you mix it up?

Odnoo: Yeah, just flour and margarine, not so much things.

Host: Okay. And what other ingredients do you have here for us?

Odnoo: This is a ground beef.

Host: Okay.

Odnoo: And then onions and then carrot with the cabbage and more onion, green onion.

Host: Green onions.

Odnoo: And then water and black pepper and salt, so we can now put all them all together and mix it and that’s the filling for the Buuz.

Host: Okay great! And we also have Tula, your friend here who’s going help us make some of the Buuz because we need an extra pair of hands since we have quite a few to make I'm sure.

Tula: Yes, exactly.

Host: Okay and you’re going to show us how we’re going to put this together.

Tula: So, I just want to show you how you prepare the filling. You’re going to put a pinch of pepper and we’re going to put a pinch of salt and you can put any other spices you like just to make to your taste.

Host: Okay.

Tula: So, we’re going to add a little bit of water and then you just mix it up altogether and as Odnoo said we’ll put here cabbage and carrots but you can put any other vegetables.

Host: So, this is a traditional meat dish in Mongolia?

Tula: Yeah, this is one of our most popular dish in Mongolia. Everybody loves Buuz and it’s very, I mean I guess it’s easy to make and you can keep it cold or hot.

Host: Okay.

Tula: It’s one of the popular dishes in Mongolia.

Host: I can smell the onions.

Tula: Right, we also put garlic.

Host: Garlic, that’s my weakness, it’s garlic.

Tula: Okay so here, we have some prepared meat fillings that we’re going to use.

Host: Looks great yeah and what kind of meat is this?

Tula: You can use chicken. We just use beef, ground beef so this is the dough we prepared for the wrappers. I would suggest that if you want to cook it yourself, you can go to the oriental store and buy the wrappers.

Host: They’re like little pockets almost.

Tula: Pre-prepared skins like dumpling skins.

Host: Okay, so you can actually buy them prepared.

Tula: Yes.

Host: That’s fantastic, cuts down your time a little more.

Tula: Exactly. So, we’ll show you how to cook it, make it yourself so you cut them into equal sizes. We’re going to make them little balls.

Host: Okay.

Tula: You want to help us.

Host: I’ll try and do this, my first time making Buuz.

Tula: So, you make a ball and then we’re just going to roll them into flat skins, we’ll get this thing.

Host: I see so you get it really nice and flat.

Tula: Yeah, so the dough doesn’t stick to this thing, we’ll put a little bit of dry flour and you see how it turns into nice wrappers.

Host: Very nice.

Tula: So, you’re going to take this and then put a little bit of filling in the middle and then you’re going to fold it. You’re going to take from this end and go around folding them until you reach the other end.

Host: Well, you definitely have a flare for this, I don’t know if I could do it but I’ll try.

Tula: So, here’s a little dumpling that we’re going to steam and this is the multi-layered steamer that we use to cook Buuz so we’re going to put them all in here and then once we’re done, we’re going to put it on the stove and steam it for 10, 20 minutes.

Host: 10, 20 minutes, that’s wonderful. So, you actually stock those pots on top of the other one over there.

Tula: Yes, on the boiling water and the dish is prepared by the steam.

Host: Making Buuz is surprisingly easy. With just a little bit of practice, anyone can master this Mongolian favorite.

Tula: So, if you wanna try.

Host: I would love to try, okay here we go.

Tula: So, were going to put a little in the middle.

Host: Okay. See how we do, how’s that? That’s good.

Tula: You don’t want to put too much because then it’s going up so we’re going to put little thing and you can just start from one and fold and go round.

Host: I think I got it, not too bad for my first time.

Tula: You can also press the meat from inside.

Host: Press the meat inside. Did you ever have one of this accidentally burst open when you’re steaming?

Tula: Yeah, a lot, when you first start making them so it’s hard to master.

Host: If you see one that’s burst open, it is probably mine.

Tula: It looks nice. Looks like a flower, good little flower.

Host: Well, I’m not sure that’s some nice Mongolian art work but hopefully, I got one burst up on and so if we just put that in here?

Tula: Yeah

Host: So, how long does this dish may take to cook?

Odnoo: It’s usually 15 to 20 minutes.

Host: 15 to 20 minutes.

Odnoo: Yeah, but winter time, they put it like in frozen so frozen lambs are taking a long time.

Host: Takes longer.

Odnoo: Yeah, 30 minutes something more.

Host: Okay.

Odnoo: Here is we prepared for you before, this is the steamed ram.

Host: So, this is where it looks like when it’s all finished.

Odnoo: Yeah.

Host: This look amazing.

Odnoo: It’s really created right now.

Host: That’s wonderful. I’m very hungry.

Odnoo: Would you like to taste it?

Host: I would love to taste it. I could taste it now?

Odnoo: Yeah, you can just hold it by hand.

Host: You can just pick it up.

Odnoo: Yeah.

Host: My goodness. Oh my goodness. This is amazing, wow! And this was so easy to make too.

Tula: Exactly.

Host: This is great. Well, since we’re already here, why don’t we go into the dining room and we can set up and we can have our meal, okay?

Tula: Okay.