Steamed Buryat Dumplings (Pozy)

Delicious, nutritious national Buryat dish! Pozy is the main traditional Buryat dish. It is cooked exclusively by steaming in special steaming pans, which were called “poznitsy”, which is why this dish was previously called steamed poses.
cook time: 1h 40 min
Miles Denholm
Steamed Buryat Dumplings (Pozy)

Nutrition Facts (per serving)

247
Calories
11g
Fat
25g
Carbs
9g
Protein

Ingredients (4 portions)

For dough:

Wheat flour 400 g
Chicken eggs 1 pc
Water 1 cup
Salt 0.5 tsp

For filling:

Salt to taste
Minced meat 350 g
Bulb onions 1 pc
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
Letʼs prepare the ingredients. If you make minced meat yourself, then start with the meat. Add salt and ground black pepper to taste to the prepared minced meat and mix.

Step 2

Step 2
It is better to take beef and pork in equal parts to make the dish more tasty, tender and juicy. We wash the meat and grind it in a meat grinder with the addition of one onion.

Step 3

Step 3
Add finely chopped onion and spices to the prepared minced meat: salt and ground black pepper to taste.

Step 4

Step 4
Prepare the dough. Pour the sifted flour into a bowl. It may take a little more flour, it all depends on the quality and density of the flour, which is different for all manufacturers. Therefore, if the dough requires it, you will need to add a little flour. Beat one chicken egg into a bowl of flour, add salt and pour in water. Mix the mixture with a spoon, place it on the table and continue kneading with your hands until you get a dense, elastic bun.

Step 5

Step 5
Wrap it in cling film and put it in the refrigerator for fifteen minutes, the dough should be elastic and smooth. Remove the dough from the refrigerator. Roll it out into a thin layer, no more than 2 mm thick. Using a glass, cut out circles; it is better to make circles with a diameter of no more than 10 cm.

Step 6

Step 6
Place a little cooked minced meat in the middle of each circle.

Step 7

Step 7
We form poses, fasten the edges of the dough so that there is a small hole in the center, it is necessary for steam to escape during cooking. It is more convenient to sculpt poses on the palm of your hand, holding the minced meat with one finger, and using the fingers of the other hand to collect folds in a circle. Place the finished poses on a surface sprinkled with flour so that the dough does not tear and the filling does not leak out.

Step 8

Step 8
You need to prepare the poses in a steamer; you can use modern devices such as a pressure cooker, a multicooker, and so on, where you can steam cook. Dip the bottoms of the poses into vegetable oil so that they do not stick to the mold and place them in the steamer mold. Steam for about 40 minutes.

Step 9

Step 9
Take out the finished dish. Pour melted butter over the poses, sprinkle with fresh herbs and serve. with fresh vegetables and sauce to taste. Bon appetit!

Additional rubrics

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