Mongolian Steamed Meat Dumplings

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These plump, juicy steamed dumplings are a cornerstone of Mongolian home cooking, traditionally served in generous quantities during Tsagaan Sar, the Mongolian Lunar New Year celebration. The filling of fatty mutton and sweet onion is wrapped in a simple flour-and-water dough and steamed until the meat releases its savory juices. Eat them hot with your hands, dipping each one in soy sauce or alongside a bowl of salted milk tea.

Nutrition Facts

Per serving (estimated)

• 495 kcalCalories
• 21 gFat
• 8 gSaturated Fat
• 52 gCarbs
• 2 gFiber
• 2 gSugar
• 26 gProtein
• 720 mgSodium
• 380 mgPotassium
• 45 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour, plus more for dusting
• 3/4 cup (180 ml) warm water
• 1/2 tsp fine salt
• 1 tbsp vegetable oil

For the meat filling

• 1 lb (450 g) ground mutton or beef, about 20% fat
• 1 large yellow onion, finely chopped or grated
• 4 cloves garlic, minced
• 1 1/2 tsp fine salt
• 1 tsp freshly ground black pepper
• 1/4 cup (60 ml) ice-cold water or beef broth
• 2 tbsp rendered mutton fat or unsalted butter, melted (optional)

For serving

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 2 tbsp fresh parsley or cilantro, chopped

Directions

1. Make the dough: whisk the flour and salt in a bowl, pour in the warm water and oil, and stir with chopsticks until a shaggy dough forms. Turn out onto a clean surface and knead for 8 to 10 minutes until smooth and slightly springy, then cover with a damp towel and rest for 30 minutes.
2. Meanwhile, make the filling: combine the ground mutton, onion, garlic, salt, pepper, and melted fat (if using) in a large bowl. Pour in the ice-cold water and mix vigorously with your hands or a wooden spoon for 3 to 4 minutes until the mixture becomes sticky and holds together when pressed; this emulsion is the secret to juicy dumplings.
3. Divide the rested dough into 24 equal pieces (about 25 g each) and roll each into a ball. Working one at a time, dust lightly with flour and roll each ball into a thin circle about 3 1/2 inches (9 cm) in diameter, keeping the center slightly thicker than the edges.
4. Spoon about 1 tablespoon of filling into the center of each wrapper. To pleat, hold the dough in your palm and pinch small folds along the edge, rotating as you go, until the dumpling is sealed with a small twisted top and a flat base; leave a tiny vent at the top for steam.
5. Line a bamboo or metal steamer with parchment paper punched with holes, or brush the surface lightly with oil. Arrange the dumplings seam-side up, leaving at least 1 inch between each so they do not stick together.
6. Bring about 2 inches of water to a rolling boil in a wok or pot fitted with the steamer. Stack the steamer baskets over the boiling water, cover tightly, and steam over high heat for 18 to 20 minutes, adding more boiling water if the pot begins to dry out.
7. Carefully lift the lid away from you to avoid steam burns and transfer the dumplings to a warm platter. They should look slightly translucent and glisten with rendered juices.
8. Whisk together the soy sauce, rice vinegar, and sesame oil for dipping. Serve the dumplings immediately, eaten by hand with the dipping sauce and a sprinkle of fresh herbs.

Cook’s Notes

• Use mutton with at least 20% fat; lean meat produces dry, crumbly dumplings. A 50/50 lamb-beef blend is a good substitute outside Mongolia.
• The ice-cold water in the filling is crucial: it keeps the fat emulsified during steaming, giving the filling a juicy, almost sausage-like texture instead of a dry crumble.
• Do not over-flour the wrappers; the dough should stay soft and slightly tacky so the pleats seal well and the skin stays tender after steaming.
• To check your pleating and seasoning, wrap and steam a single test dumpling before assembling the full batch.
• Leftover dumplings reheat beautifully the next day: pan-fry them in a covered skillet with a splash of water for 4 to 5 minutes for a crispy-bottomed version similar to potstickers.

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