mantuu buuz

Mongolia is a country of high meat consumption, particularly compared to much of the rest of Asia.  Mantuu, while a popular item with hearty soups, is also eaten with a meat filling.  These mantuu buuz (named so because they are a variation on the buuz, steamed dumplings made without yeast) are highly popular and very reminiscent of Chinese bao.

Mongolia is undergoing a significant cultural transition right now, following its abrupt political and economic transition after the collapse of the Soviet Union.  A transitional economy with a profound historical legacy coupled with proud nationalistic independence, Mongolia is in the process of redefining its cultural identity.   After half a century of strong Soviet repression, and centuries of Chinese interdependence, it isn’t too much of a surprise that Mongolia is still carving out its place in the modern world.

But history can’t be ignored, and in food, that is especially evident.  Mongolia bears marks from China, despite its recent distancing.  And while Mongolian cuisine has its definite uniqueness, its impossible to deny 500 years of influence.

Mantou is popular in China, and also in Mongolia.  Whether it originated in one country or another, it has become known as a Chinese dish.  And though the name bears different origins in both languages, it is difficult to deny that both countries use the same word to describe the same dish.  So Mongolia is going its own now, but its complex interaction with neighboring countries is still evident.

Unlike regular buuz, mantuu buuz uses yeast in the dough to create a bread that is soft and springy.  The filling is the same, minced meat (usually mutton), and often some diced onions and carrots.  The meat is fatty and dark, resulting in a oozing oily mass within a light, yeasty, bread.