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Fluffy steamed dumplings filled with a savory mix of finely chopped vegetables and tofu. This vegetarian take on the classic Mongolian Buuz is a hearty and satisfying dish, perfect for a comforting meal.
Prepare the Dough
Cook the Filling
Fluffy steamed dumplings filled with a savory mix of finely chopped vegetables and tofu. This vegetarian take on the classic Mongolian Buuz is a hearty and satisfying dish, perfect for a comforting meal.
This Mongolian recipe takes 55 minutes to prepare and yields 4 servings. At 400.5 calories per serving with 16.14g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Assemble the Buuz
Steam the Dumplings
Incorporate 1/2 cup of finely chopped shiitake or cremini mushrooms into the filling for a deeper, savory flavor. Sauté them with the onions.
Add 1/2 teaspoon of red pepper flakes or one finely chopped green chili to the filling along with the garlic and ginger for a spicy kick.
Mix in 2 tablespoons of finely chopped fresh cilantro or parsley into the cooled filling for a fresh, herbal note.
Substitute up to 1/2 cup of the all-purpose flour with whole wheat flour for added fiber and nutrients. You may need a little extra water.
Tofu provides a complete protein, containing all nine essential amino acids, which is crucial for muscle repair, immune function, and overall body maintenance.
The combination of cabbage, carrots, and whole grains (if used) offers a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
The vegetable filling is a great source of essential nutrients like Vitamin C from cabbage, Vitamin A from carrots, and various B vitamins from the onions and garlic.
One serving of six Vegetarian Buuz contains approximately 385 calories, making it a satisfying and reasonably low-calorie meal.
Yes, this dish is quite healthy. It's packed with vegetables, providing fiber, vitamins, and minerals. The tofu offers a good source of plant-based protein, and steaming is a low-fat cooking method.
Yes, you can prepare the dough up to 24 hours in advance. Knead it as directed, wrap it tightly in plastic wrap, and store it in the refrigerator. Let it come to room temperature for about 30 minutes before rolling.
A simple and traditional option is soy sauce. You can also mix soy sauce with a little rice vinegar, sesame oil, and minced garlic or chili flakes for a more complex dipping sauce.
Sticking usually happens if the steamer basket isn't properly prepared. Always lightly oil the basket, use perforated parchment paper liners, or place each dumpling on a small square of cabbage leaf before steaming.
