Juicy poses (buuza) are a dish of national Buryat cuisine.

Pozy (the national dish of the Buryats) are similar in composition to dumplings and khinkali, but differ in the modeling technique and the fact that the filling contains a lot of broth. The filling of this delicious dish is made from minced beef and pork, adding herbs and spices if desired. Frozen poses are prepared in a variety of ways, keeping cooking times and special requirements in mind.

The symbolic side of poses

Buryat poses are credited with their ancient meaning. It is believed that this dish symbolizes the yurt, the home of the Mongolian and Turkic peoples. Buuzes, indeed, are shaped like a rounded dwelling in which there is a fireplace, where smoke comes out through a special hole in the roof. By the way, eating poses correctly also follows a special ritual. They eat them only with their hands. They bite off a small part of the side, as if “opening the door,” drink the aromatic broth, which symbolizes “inhaling a flow of heat,” and then eat the rest.

How many minutes to cook frozen poses

To prepare a hearty and tasty dish, you can use a double boiler, a multicooker, and a saucepan, if the saucepan comes with a special wire rack. Regardless of the cooking method, frozen poses should be cooked for 20-25 minutes until fully cooked. Freshly molded ones cook a little faster.

Cooking time is counted from the moment the water boils. To ensure that the poses retain their shape, before laying out the bottom of the steamer or the grate of the pan should be treated with sunflower or olive oil.

Buryats call one of the varieties of their traditional dish buuza. The difference between poza and buuza is that the filling of poz is using meat, chopped with a blender or meat grinder, and to prepare buuza, it is chopped into small pieces with a knife.

Lazy manti in a slow cooker

• minced meat – 0.4 kg;
• onions – 0.2 kg;
• potatoes – 0.2 kg;
• salt – 10 g;
• flour – 0.3 kg;
• water – 120 ml per dough, 1-1.5 liters per multicooker;
• chicken egg – 1 pc.;
• spices - to taste;
• refined vegetable oil - how much will be needed.

• Sift the flour.
• Break the egg into a bowl, add half a glass of water to it, add half a teaspoon of salt. Beat the ingredients with a whisk or fork.
• Combine the liquid mixture with flour and knead the dough.
• Wrap the dough in cling film and leave for half an hour at room temperature.
• Coarsely grate the peeled potatoes and onions, mix them with the minced meat.
• Add salt and spices to the minced meat, mix it.
• Divide the dough and minced meat into 3 parts.
• Roll out one piece of dough to form a square. Place the appropriate amount of filling on it, leaving some distance from the edges. Roll the dough into a roll, carefully seal the edges.
• Cover the multicooker grate with vegetable oil and brush the roll with it.
• Place the roll on the grill, rolling it into a ring, fill the main container of the multicooker with water and install the grill.
• Turn on the device using the “Steam” program and cook the roll for 50 minutes.

Ingredients

How to prepare poses at home

The actual pose should have thirty-three folds and be shaped like a yurt. Over time, every housewife finds her favorite cooking recipe.

The dough is prepared from simple ingredients:

1. Break 2 chicken eggs into a deep bowl, then add 20 g of salt and half a glass of water.
2. All ingredients are mixed and about 800 g of flour are added little by little. It is important that the end result is dough that does not stick to your hands.
3. The dough is first mixed in a bowl, then continued to knead on the table, covered with a towel and left to rest.

The meat filling of poz is prepared from 1 kg of beef and 0.5 kg of pork. Salt, black pepper, small diced onions, herbs, garlic (optional) and 100 ml of cold water are also added to the minced meat.

The dough is rolled out, making sure that the thickness is no more than 3 mm, and circles are cut out using a special ring, approximately 8 cm in diameter. Place minced meat in the middle of the circle and, pinching the dough, form poses, not forgetting to leave a small hole on top. Some of the resulting poses can be frozen in the freezer, placed in containers, first sprinkled with flour and covered with the lid of the container used.

Dough for poses

Classic recipe

150 ml boiled water

500 g wheat flour

Pour flour into a bowl, make a hole and pour boiled water into it. Then beat in the egg and add a pinch of salt. Knead the dough well, it is better to do it with your hands. Knead the dough until it becomes elastic. We form a ball out of it, put it in a plastic bag and let it “rest” for about 30 minutes. At this time, prepare the minced meat.

Buryat recipe

200 ml cold boiled water

4 cups (200 g) sifted wheat flour

2 tbsp. l. vegetable oil

Sift the flour into a bowl, add a pinch of salt, vegetable oil and boiled water. First, mix the dough with a spoon, and then transfer it to a table surface sprinkled with flour and knead thoroughly with your hands. The dough should be tight and elastic at the same time. The readiness of the test is checked as follows. A ball is made from the dough; as soon as it stops sticking to your hands and to the table, the dough is ready. We wrap it in cling film and leave it to “rest” for half an hour.

Food preparation

To prepare Buryat poses, you should use only fresh, preferably fresh, meat. Traditionally, lamb, horse meat or beef are used, but you can also use other meat. Or mix several types, for example, pork and beef. The main condition: freshness and juiciness of the product. Meat products are usually finely chopped by hand with a knife, but if you are in a hurry, you can use a meat grinder and a coarse grinding attachment.

If herbs are added, then only in fresh chopped or ground form. Onions and garlic are added to add piquancy, although a dish without onions will be juicy if the meat filling is done correctly.

For the dough you need to prepare wheat flour, cold, or better yet ice water, and chicken eggs.

Notes and Tips

• It is considered ideal to prepare poses when the number of tucks in one pose reaches 33;
• It is better to use lamb as a filling, as it is one of the juiciest types of meat;
• It is customary to serve poses on the table on long trays; this is convenient, especially when a large family or guests have gathered at the table;
• in Buryatia, instead of onions, mangir is often used, which adds piquancy to the dish;
• real poses are prepared only by steaming;
• local residents of Buryatia wash down their buuz with fresh, hot tea with milk;
• First, they drink the hot broth from the hole or bite into the side, and then eat the rest of the ingredients.

Buryat poses will not leave anyone indifferent. Try it too!

How to cook postures in the back

Poznitsa is a saucepan designed for cooking poses and buuz. It consists of two sections, one of which is for water, and the other, equipped with nets, is for preparing juicy and aromatic dishes.

1. Water is poured into the pan and boiled.
2. Then grates with poses coated with vegetable oil are inserted.
3. Cover the poznitsa with a lid and cook the poses until done, 20 minutes.

In a special pan, the dish is prepared simply and quickly. Serve hot, before the broth has cooled.

Poses “Meat trio”

The highlight of this dish will be the minced meat. It consists of several types of meat, which makes the poses juicy and especially tasty. It is best to cook them in a steamed slow cooker.

Ingredients

For minced meat:

• Pork – 200 gr.
• Beef – 150 gr.
• Turkey meat – 150 gr.
• White onion – 1 large onion
• Garlic – 2 cloves
• Salt, pepper, spices - to taste
• Water or meat broth - 4-5 tbsp. l. (for minced meat).

• Egg – 1 pc.
• Water – 1 cup
• Flour – 2-2.5 cups
• Salt – ¼ tsp.

Preparation

1. Prepare the dough. Sift the flour through a sieve to enrich it with oxygen and make the dough more fluffy. Pour it into a bowl and make a well in the center. Break an egg into it and pour in water, add salt.
2. Knead the dough until it becomes homogeneous and elastic. Cover with a napkin or cling film and leave for 20-30 minutes to “rest.”
3. Meanwhile, prepare the minced meat. We pass the meat through a meat grinder with a large mesh so that you feel small pieces and not a homogeneous paste-like mass. This way the poses will be tastier and juicier.

1. Cut the onion into small cubes and add to the meat. If you like onions and want the dish to be juicier, add more. Pass the garlic through a press or finely chop it and mix with the minced meat.
2. Season with salt, pepper and your favorite spices. Cilantro, turmeric and paprika are most suitable for this dish. In spring, try adding finely chopped fresh dill - it will add freshness and juiciness.

In order for the minced meat to cook well and not lose its aroma and taste, it needs to be thoroughly mixed and “beat” a little. Scoop a small amount of minced meat into your palm and throw it onto a wooden board or into a bowl.

1. Place the dough on a board dusted with flour and roll out into a thin layer (about 0.3-05 mm thick). Using a glass or round mold, squeeze out the blanks into poses.
2. Place a small amount of minced meat in the center of each piece (depending on the size of the cake).

1. By lifting the edges, we form poses. Lightly pinching around the perimeter, we make a “cup” with an open top.

1. Set the “Cooking” mode. Pour in enough water so that the steaming mesh does not touch its surface. Lubricate the mesh with butter and lay out the poses so that they do not touch each other. If there is a “Steamer” mode, use it.

Cooking time – 20 minutes. But this depends on the power of your kitchen assistant and the mode in which you prepare the dish.

If you decide to cook the poses, the “cups” need to be pinched completely so that the minced meat does not fall out during cooking. Then the broth will remain inside and the dish will not be dry.

Serve hot, with ketchup, butter or sauce. Sprinkle finely chopped green dill, parsley or cilantro on top.

Poses, bouzas, how to sculpt in different ways?

Buryat poses, or buuzy in other words, is a traditional Buryat dish, which is meat wrapped in dough.

Despite their similarity in modeling, buuzs differ from poses only in the preparation of the filling. In buuz - minced meat, and in poses - twisted (minced meat). The traditional pose has 33 tucks and resembles a yurt, but there are other ways to sculpt this masterpiece. You can get acquainted with them in the next video.

Common types

The diversity of buz lies in the cereals used for its preparation and, accordingly, the regions practicing this activity.

The most common variety of buza is made from oatmeal, followed by millet. Somewhere he uses rice flour, corn, rye or wheat - whatever your imagination allows.

The conclusion suggests itself - each drink is good in its own way and has many fans. Each recipe is unique in its own way and has its own distinctive qualities.

The hostess will show her version of making booza in the video:

How to cook poses in a saucepan

If you don’t have a poser or a steamer at hand, you shouldn’t give up cooking and tasting such a delicious dish as pose. You can use a regular saucepan, attaching a colander of a convenient size and shape to it (so that it fits in the saucepan).

1. Take water into a saucepan and boil it.
2. Place poses in a colander greased with vegetable oil, maintaining a small distance between them. To prevent them from sticking, before placing them on the grill, it is recommended to dip the bottom of each of them in vegetable oil.
3. The colander is placed in the pan and covered with a lid, making sure that the water comes into contact with the colander.
4. Frozen poses in a saucepan are cooked until tender for 20-25 minutes.

Similar Recipes

How to make minced meat for dumplings juicy In order to prepare juicy and tasty dumplings, you must not only roll out the dough correctly, but also prepare good minced meat. It should be made from fresh meat, the right consistency and juicy. Best of all...

• Read completely

When to salt dumplings? The water for dumplings must be salted before adding them to the pan. That is, first salt the boiled water, and then add dumplings to it.

• Read completely

How much water to use for dumplings? If you are planning to cook dumplings, try to correctly calculate the volume of water. The most optimal proportion is considered to be: two-thirds of a pan of water, taking into account the fact that the dumplings themselves take up...

• Read completely

To prevent the dumplings from sticking together during cooking... If you want the dumplings in the pan to not stick together during cooking, you can add a tablespoon of vegetable oil to the water.

• Read completely

To prevent the dumplings from getting boiled... To prevent the dumplings from boiling during cooking, after they float to the surface, the heat must be reduced so that the water stops bubbling.

• Read completely

How to bread potato balls? To make the mashed potato balls as tasty and beautiful as possible, they must first be breaded in beaten egg white. And then roll in rice flour.

• Read completely

To prevent the formation of smoke during frying... To prevent the formation of smoke while frying vegetables, meat or fish, do not add cold vegetable oil to the frying pan. Mixing with hot water, it creates fumes.

• Read completely

Other cooking options

As in any other cuisine, there are sure to be several options for preparing the same dish. As for Buryat poses, they can also be fried and cooked in a slow cooker.

Fried poses

You need to prepare the positions for frying in the same way as for steaming them, the only difference is that it is better to pinch the holes, since during heat treatment juice can spill out through them.

It is better to fry them in a large amount of oil, so the frying will be even. Fried buuz are a little heavy for the stomach to digest, so baking in the oven is a lighter option.

To do this, place the poses in a preheated oven and bake them until golden brown. Then you need to pour any meat broth into the container where the poses are baked and simmer the dish for another 15 minutes.

Fried Buryat poses are ready to eat.

Poses in a slow cooker

If you don’t have a poser or a double boiler, you can use a slow cooker to prepare the poses. To do this, the bowl is filled with water so that the mesh on which the dish will be cooked does not touch the surface of the water. Select the “Steamer” mode and cook for 20 – 30 minutes. Instead of water, you can use vegetable or meat broth.

Features of national cuisine

In Buryatia, pilaf is prepared both as an everyday dish and as the main decoration of the festive table. Here it turns out very soft and tender. The secret lies in the fact that all the ingredients are layered and not mixed.

Almost like meat, dairy products are highly valued in this region. They are a must at every meal. If there is no milk, sour cream and cream on the table, the meal is considered incomplete.

Khuruud cheese, made from milk, is the national pride of Buryatia. It is prepared only from whole milk and certainly in a wooden bowl. Kumis and kurungu are also very popular here. You can often see your favorite cottage cheese treat on the table - snowballs.

Buryats never snack. They always sit down at a fully laid table, on which the first course must certainly be present.

It is worth noting that shulep or noodle soup is prepared only in Buryatia, since its real recipe is a secret under seven locks. Here's the thing, you are unlikely to prepare this first dish in a slow cooker, unless, of course, you are a hereditary Buryat, since the secret of preparing this dish is passed on from mother to daughter.

In general, there are many dishes in this region, the recipes of which we will never know. Since they are passed down from generation to generation, and no one is going to share them with strangers.

Video about how to sculpt buzas at home

Buryat buuzy is a difficult dish! There are many secrets and subtleties here. However, if you know and follow them, preparing poses will not be difficult. One of the secrets of the classic dish is 33 tucks on each product. There are many legends surrounding this rule. But the fact remains a fact.

Buzas must have a hole in the middle for the juice to escape. No matter how difficult it may seem to sculpt them, it is quite doable. After 1-2 products you will get into a rhythm. A detailed modeling technique from a chef from Buryatia awaits you in the video!

Buuzy (poses, buzy) is the most delicious dish of Buryat cuisine. They are very juicy - this is their main feature. They eat this delicacy exclusively with their hands, without any utensils. After all, the valuable juice that is inside must be drunk at the first bite. Or you can substitute a spoon, pour the juice into it and drink it with the next bite.

The filling comes from pork, beef and other meats. For juiciness and aroma, fat tail fat, lard, and onion are added. Prepare poses for a couple. Although those who do not have a double boiler or pressure cooker can use a sieve or frying pan.

I hope you will definitely try at least one of my recipes today. Good luck to you!

Secrets of the hot pose

Representatives tell about the history of the national Buryat dish and the secrets of its preparation.

When they see the “Poznaya” sign on the streets of Irkutsk, bewilderment is reflected on the faces of visitors from different regions of our country. "What kind of place is it? - they wonder. “They must have special provisions there?..” We, the residents of the Angara region, although we know that the signature dish of all posers is steamed juicy meat hidden in a round dough ball, we don’t even realize that the name of the dish is the pose has nothing to do with the guesses of visitors. It turns out that “pose” is a Russified version of the Buryat word “buuza”. The origin of the poses goes deep into history and is shrouded in legends. In addition, properly prepared pose is also incredibly tasty. Our market today is oversaturated with products, but poses that simply have no analogues remain timeless and competitive.

Sparrow tongues from assorted meats

Unfortunately, we know very little about poses, as one of the most important dishes of Buryat cuisine. Although we consider it a sacred duty to taste real poses when coming to admire the beauty of Arshan or visiting the Ust-Ordynsky district. And sometimes we’re tired of fast food cuisine, and we decide to diversify our lunch or evening menu by tasting nutritious meat, cooked in its own juices in a bag of dough. With the advent of Dali semi-finished products on the market, housewives who do not want to burden themselves with long cooking can serve an appetizing dish on the table, feeding their family heartily or pampering visiting guests with exotic dishes. Postures have become part of our daily lives.

Meanwhile, in Buryatia this ancient pan-Mongolian dish was usually prepared on major holidays. Cattle were slaughtered especially for a celebration or the arrival of a noble guest. Only the most selected, fresh cuts of meat were used to prepare the poses - lamb, pork, beef, horse meat. Minced meat from various animals made the pose incredibly tasty.

The multi-component assorted meat not only significantly improved the taste of the dish, but also demonstrated respect for the guest of honor. For themselves, the Buryats made simpler minced meat, but at a minimum they combined at least two types of meat - for example, lamb and pork.

“Making poses is a real ritual,” says Kirill Khuriganov, general director. “The Buryat girl, having barely learned to stand on her feet, already helped her mother with housework and already in early childhood learned the sophisticated culinary art. For the poses, first of all, it was necessary to carefully prepare the minced meat. Manually, using a cleaver knife, the meat was chopped, but did not turn into porridge, as if, say, it were twisted in a meat grinder. The minced meat was short thin plates - “sparrow tongues,” as home cooks still call it. In addition to meat, internal fat was added to the poses for juiciness.

The housewives turned the dumpling dough in which the minced meat was wrapped into a round rope as thick as a thumb, cut it into sticks, and then rolled out each one individually. Experienced chefs did this so masterfully that under their rolling pin the blocks turned into perfect mugs. Many modern housewives do the opposite with dumpling dough: first they roll it out and then cut out circles on it with a glass, but in this case the dough loses moisture faster.

Yurts on a plate

Many people compare the poses to manta rays or large dumplings. We don’t want to diminish the merits of these dishes at all, but the pose is different. The form and recipe for preparing the pose is designed to preserve all the best that is in the products that make it up. The pose embodies the wisdom of the ancient people. When distant ancestors invented a pose, they took the structure of a yurt as a basis. The round-shaped dwelling had a fireplace in the middle, and smoke came out of a hole in the roof. Despite its apparent simplicity, the yurt is designed very cleverly: it is warm in winter and cool in hot weather. The reason for this is good air exchange. A similar process occurs when cooking pos. They are steamed, which allows them to preserve all the beneficial properties, because the meat is cooked in its own juices.

The top of the poses is formed by tucks that run in a circle and form a small hole. Guests determine the experience of the hostess by the number of pintucks. It is believed that the more there are, the better the woman’s culinary skills. Depending on the skill of the cook, the number of tucks in one pose can reach up to 33.

Everything, as we know, changes over time. The modern pose has also undergone some changes. Now, when many are concerned about healthy eating and are afraid of cholesterol like fire, much less fat is added to the pose. And the modern pose, of course, no longer has 33 tucks. And many people prepare circles for the dough not from a rope, but to speed up the process, cut them out of a pancake. But modern manufacturers still try to preserve the cooking traditions and the unique taste of the authentic dish itself.

According to Kirill Kirillovich, owner of the Dali brand, when meat is twisted in a meat grinder, its structure is significantly disrupted, and the taste is not so rich, so for true gourmets, cooks use a knife to manually chop the meat intended for poses. Ground black pepper, salt and finely chopped onion are added to the minced meat.

The dough should also not be any different. It contains fresh eggs of the first category and premium flour. Poses are sculpted, naturally, only by hand. Special devices simply do not exist. Very high demands are placed on pose sculptors, and mastering this art is very difficult. Many women who train with professional modelers leave the workshop without mastering the intricate skill. The most difficult thing is to learn how to form a “skirt” (the top of the pose with tucks) - according to technology, it should be neat and not too thick.

Today, to taste real poses, you don’t have to go to a cafe or do labor-intensive preparation. You can buy high-quality semi-finished products in a store or supermarket.

Cooking a pose correctly is also an art

The East Way enterprise, the only company specializing in the production of poses using traditional technology, is faced with a problem: many Irkutsk residents do not know how to properly prepare the semi-finished product. Their positions are torn, and the juice flows out. Therefore, especially for them, a memo is attached to the package in which the poses are packed. As already mentioned, the poses are prepared in a double boiler.

To ensure the taste of this product is impeccable, it is enough to follow simple rules:

1. Pour water into the steamer and bring it to a boil (set the stove or steamer regulator to the Max position).

2. Poses cannot be defrosted. They need to be dipped into vegetable oil to a depth of at least 1 cm and placed on a wire rack at a distance of 1-1.5 cm from each other.

3. It is not recommended to open the lid of the pot within 20 minutes from the start of cooking.

4. The best way to check the readiness of a pose is by touch. If the dough does not stick to your hands, then the poses are ready (after 20-25 minutes).

• How to eat pose correctly?

The pose is taken with the hands. It is bitten on the side - this is how it is usually checked for the presence of juice. The juice is drunk through the hole. It is better to eat poza without mayonnaise and ketchup, so as not to interrupt the natural taste.

Sauces

Buryat poses in themselves are a self-sufficient dish that does not require anything additional. But there are lovers of various sauces, without which not a single meal is complete.

If you combine buuz with sauce, then soy sauce, sour cream, mustard, garlic and kefir sauce are best suited. You can use mayonnaise and ketchup, but they significantly interrupt the true taste of the main dish.

The taste goes harmoniously with garlic sauce. It's very easy to prepare. Finely chop the onion and fry it until golden brown. Take the cream, carefully add the flour, breaking up the lumps with a fork. Add the resulting mixture to the fried onions and bring to a boil over medium heat, stirring constantly. If the sauce turns out thick, you can add a little milk and boil again. Before removing the sauce from the stove, add herbs to it and squeeze out the garlic. Mix everything and put it in a gravy boat.