Top Chef Gets Beaten in Mongolian Dumpling Contest

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There is no place too remote for me to travel to make and eat dumplings. And indeed, every culture has a dumpling. In Mongolia where I traveled this past July with my best friend Laurie and four other female chefs, the dumplings are called buuz (pr:booze). They are made with chopped mutton or yak meat mixed with a little onion and wrapped with a simple dough made from wheat flour and cold water. Every child, male and female grows up folding these dumplings in endless shapes. Around the new year when it is traditional to eat buuz, each Mongolian will make upwards of 1500 dumplings in a few hours of a day, and perhaps will consume as many in that week. In a speed wrapping challenge, any of our Mongolian guides (and perhaps any Mongolian), would easily leave me in the dust, which is basically what is happening in this picture here. Will buuz be coming to a Rickshaw near you? No worries, we won’t be importing yak meat anytime soon. But anyone for some lamb dumplings?

Top chef, Anita Lo makes yak dumplings in Mongolia

Top chef, Anita Lo makes yak dumplings in Mongolia

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