Cave of the Yellow Dog Mongolian Menu

by Celeste Heiter, Oct 24, 2007 | Destinations: Mongolia
Lamb-Filled Buuz Dumplings with Spicy Dipping Sauce

Lamb-Filled Buuz Dumplings with Spicy Dipping Sauce

Lamb-Filled Buuz Dumplings with Spicy Dipping Sauce
Mongolian Barbequed Yak Kebabs
Mongolian Yak Stir-Fry
Mongolian Garlic Rice with Braised Kale

This hearty Mongolian menu features Lamb-Filled Buuz Dumplings with Spicy Dipping Sauce, Mongolian Barbequed Yak KebabsRustic Lamb Soup with Dumplings Spicy Yak Stir-Fry with Braised Kale, Garlic Rice, Scallion Flatbread, and for dessert, Cinnamon Apple Pancakes.

Lamb-Filled Buuz Dumplings

1/2 pound ground lamb
2 scallions, thinly sliced
1 cup napa cabbage, finely shredded
2 cloves garlic, finely minced
1 tablespoon soy sauce
1 package small round wonton skins
3 tablespoons vegetable oil for frying
3 tablespoons water for steaming

Dipping Sauce:

1/4 cup soy sauce
1/2 teaspoon chili oil

Combine lamb, scallions, cabbage, garlic, and soy sauce, and stir to thoroughly mix. Place a teaspoon of the filling mixture in the middle of each wonton wrapper. Dip fingertips in water and moisten the edge of each wrapper. Fold the wrapper in half over the filling and pleat the edges to seal. Heat the oil in a large skillet. Fry the dumplings in the hot oil until the bottoms are brown and crispy. Add water, cover pan and steam over low heat for about 8 to 10 minutes, until filling mixture is done and dumplings are tender. Makes about 36 dumplings.

Mongolian Barbequed Yak Kebabs

1/4 cup soy sauce
1/4 cup Chinese rice wine
1 tablespoon sesame oil
1/2 teaspoon chili oil (more or less to taste)
1 tablespoon brown sugar
4 cloves garlic, finely minced
2 scallions, finely chopped

Dipping Sauce:
1/2 cup meat stock (lamb, beef, chicken)
1 teaspoon cornstarch
Leftover marinade

Rustic Noodle Soup

1 cup flour
1/2 cup water

Mix the flour and water into a smooth ball of dough. Set aside to rest for 20 minutes. On a lightly floured surface, roll dough into a large flat sheet about 1/8" thick. Using a sharp knife or pizza cutter, slice the dough into 1" strips, and then into 1" squares. Set aside until soup broth is ready.

Soup Broth:
1 teaspoon oil
1 pound boneless lamb, ground or finely minced
6 cups meat stock (lamb, beef, or chicken)
1 yellow onion, finely diced
3 cloves garlic, finely minced
1 teaspoon chili garlic paste (more or less to taste)
1/4 cup soy sauce
Handmade noodles

Heat 1 teaspoon oil in a large soup kettle and stir-fry the meat until lightly browned. Add onions and garlic and stir-fry until tender. Add water and bring to a boil. Add chili garlic paste and soy sauce, stirring to blend. Reduce heat, cover and simmer for about 1 hour, until meat is tender. Add noodles a few at a time, stirring to separate. Simmer for 20-30 minutes, until noodles are soft and tender. Ladle into individual serving bowls. Serves 4 to 6.

Spicy Yak Stir-Fry

1 pound yak, cut into 1/4" strips
1 bunch scallions, cut into 2" pieces

2 tablespoons Chinese rice wine
2 cloves garlic
1/4 teaspoon chili oil (more or less to taste)
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon brown sugar

Vegetable oil for frying

Combine marinade ingredients. Add yak strips and marinate for 1 hour. Heat 2 tablespoons of vegetable oil in a wok. Add marinated yak strips and stir-fry for about 3 minutes, Add scallions and stir-fry until just tender, about 1 minute. Add remaining marinade and stir constantly until slightly thickened. Serve with rice.

Braised Kale

1 large bunch kale, coarsely chopped
1 onion, finely chopped
3 cloves garlic, finely minced

1 tablespoon vegetable oil
1 cup meat stock (chicken, beef, etc.)
Salt and pepper to taste


Cut kale leaves crosswise into 1/2-inch strips. Heat oil in a large wok or kettle. Add onions and garlic and stir-fry until just tender. Add kale leaves and stir-fry until leaves begin to wilt. Add stock, cover and simmer for about 5 minutes, until tender. Season with salt and pepper. Serve immediately.

Garlic Rice

2 tablespoons sesame oil
6 cloves garlic, finely minced
1 onion, finely chopped
1 teaspoon chili garlic paste (more or less to taste)
1 teaspoon turmeric
6 cups cooked rice
1 cup meat stock (lamb, beef or chicken)

Heat sesame oil in a large wok or kettle. Add garlic and onion and saute until just tender. Stir in chili garlic paste and turmeric. Add rice and stock, stir to thoroughly blend until rice is warm and stock is absorbed. Cover, remove from heat, and allow to stand until serving time. Serves 4.

Scallion Flatbread

1 cup flour
1/2 cup milk
1 egg

1 teaspoon baking powder
1/2 teaspoon salt
2 scallions, finely chopped

Vegetable oil for frying

Combine flour, milk egg, baking powder and salt in a mixing bowl and stir to thoroughly blend. Stir in scallions. Generously grease a griddle or skillet with vegetable oil. Pour the batter onto the pan in 3-inch puddles and fry until golden brown. Turn flatbreads over and continue cooking until flatbreads are brown on the other side. Serve immediately. Makes 8 flatbreads.

Apple Pancakes

Pancake Batter:
1/2 cup flour
1/2 cup milk
1 egg

1 tablespoon sugar
1/4 teaspoon cinnamon
Non-stick cooking spray

Apple Filling:
2 apples, peeled, cored, and diced
2 tablespoons butter
1/2 teaspoon cinnamon
1 tablespoon brown sugar

Vanilla ice cream

Combine flour, milk egg, cinnamon and sugar in a mixing bowl and stir to thoroughly blend. Heat a small skillet or crepe pan coated with non-stick cooking spray. Pour a small puddle of pancake batter in the center of the pan, and turn the pan, rotating your wrist to distribute the batter in a thin even layer. Allow pancake to brown on the bottom, turn the pancake over and brown on the other side. Continue the process with the remaining batter. Makes 6 to 8 small pancakes.

For the apple filling, heat butter in a medium skillet. Add chopped apples, cinnamon and brown sugar and saute until apples are tender, about 5 minutes. Spoon a little of the apple mixture across the center of each pancake and roll into a crepe. Serve with ice cream. Serves 4.