Knead flour, eggs, water and salt the usual dumpling dough and leave to rest for 20 minutes, the flour may take more than 3 cups, just to make a fairly tight dough.

Make minced beef, beef+pork or lamb - any version, but the meat should be fatty!, otherwise buuz will be dry; grind in a meat 3 onions and garlic, add pepper, salt to taste and 1 chopped onion, add chopped fresh herbs - dill or cilantro, but traditionally not added, and if meat is lean, you can add finely sliced cabbage, at the end add a little cold water to the minced meat was not too thick and boutah had a lot of juice.

This amount of dough, divide by about 22-23 piece, roll into balls and roll out tortillas, slightly thicker than the dumplings, trying to make the edges thinner and the center thicker.

Put on the middle of the stuffing.

And semipaved in a circle, as if arranging the folds one after the other.

Result.

So many turns.

Well oil the mesh in a double boiler and spread to our boozy (or how else they call them postures), cook for a couple of 25 min.

Ready! Bouzy very hot, I usually get it with the help of a spoon on one side and laid her hand quickly spread on a plate, remove the mesh they need as quickly as possible, otherwise they will start to prosohnut to it, and tender the dough will be torn, and our task is to keep all the juice inside. Serve immediately on the table, eat with your hands, touch it to the side and drink the delicious meat juices, and then pour a little sauce inside. Very, very tasty!

We buusim often make a sauce from soy sauce 5 tbsp Chinese vinegar 1 tbsp pictured in the bottle (or Japanese sushi) + minced garlic is very tasty and goes well, but in General, traditionally, there is mustard, the hotter, the better. Bon appetit!