The dish is traditionally eaten at home on Tsagaan Sar, the Mongolian New Year. Buuz is type of Mongolian steamed dumpling filled with minced mutton, or beef meat. The meat is flavored with onion or garlic and salted. Occasionally, they are flavored with sprouted fennel seeds and other seasonal herbs. Some households add mashed potato, cabbage or rice depending on their preferences. 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 and eaten by hand, with the dough pocket catching the juices of the meat.