An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar New Year.

In modern times it is also offered at restaurants and small cafes ("guanz") throughout the capital city of Ulaanbaatar.

Etymologically, it reveals its origin to China, as baozi (Chinese: 包子; pinyin: bāoziⓘ) is the Mandarin word for steamed dumpling.

Buuz are prepared in the weeks before and left outside to freeze; they are consumed with salads and fried bread, accompanied by suutei tsai (Mongolian tea) and vodka.

Buuz are filled with minced lamb and mutton or beef, which is flavored with onion and/or garlic and salted.