Buuz (Mongolian: бууз) is a type of Mongolian steamed dumpling filled with minced mutton, or beef meat. If you look hard enough you can also find buuz of the vegetarian variety. The meat is flavored with onion or garlic and salted. Occasionally, they are flavored with sprouted fennel seeds and other seasonal herbs.

The meat ball is then placed inside a small pocket of dough which is folded around the ball with a small opening at the top and in the chef's own personal style. The buuz is then steamed approximately 15-20 minutes and eaten by hand, with the dough pocket catching the juices of the meat.

Buuz is an example of authentic Mongolian cuisine. The dish is traditionally eaten at home on Tsagaan Sar, the Mongolian New Year. It is also offered at restaurants and small cafes throughout the capital city of Ulaanbaatar. It is similar to another Mongolian dumpling, khuushuur, except that the latter is not steamed but fried and the small dumpling, bansh, which is boiled in water or served with soup or with national tea (tea with milk).