Learn to make Mongolian Cuisine in a private online class!

5.0 (6 Reviews)

Approximately 1.5 hours

English or Mongolian

Your host Bee and Soy

Begzsuren (Bee) and his wife, Mungunsoyombo (Soy), are excited to bring Mongolian cuisine to your kitchen! During your online class, you will learn to cook two traditional Mongolian dishes: a windtight cup soup and vegetarian roll dumplings typically prepared for special occasions like the lunar new year or for honored guests. Bee and his wife learned to cook at an early age from their families. Mungunsoyombo learned how to make traditional Mongolian food healthier from her experience in nutritional studies. They live with their three children in the Uvur Gunt nature area, about 20km North West of Ulaanbaatar city in Mongolia. Begzsuren and his family have been hosting travelers since 2008 and they enjoy meeting people from all over the world, sharing their love for Mongolian food and culture. Begzsuren and Mungunsoyombo are also passionate about traveling, fitness and eating healthy.

Highlights

Learn to make Mongolian steamed, closed cup soup and vegetarian dumplings
Private, one-on-one online instruction with a Mongolian native
Scheduled mutually at your convenience (host lives in Ulaanbaatar, Mongolia (GMT+8))
Customization available for dietary restrictions or preferences
Recipes and ingredients list will be emailed in advance of class
Travel from your own home and learn Mongolian culinary traditions!
You will need a rolling pin and a steamer

What will you cook together

Bituu shul, a traditional Mongolian steamed closed cup soup with a dumpling skin
Zalhuu buuz, steamed, rolled vegetarian dumplings

Ingredients

See Full Ingredient List

1 cup (100 g) flour
1 1/2 tbsp warm water
1/3 lb (180-200 g) lamb, mutton or beef, thinly sliced
2 garlic cloves, chopped
1/4 onion or 1 shallot or 5 green onions, chopped
1/2 tsp fresh ginger, chopped (optional)
1/2 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1-1 ½ cup (300-350 ml) water
1 tsp vegetable oil
1 ½ cup (250-300 g) flour
3-5 tbsp (50-80 g) water
1/2 cup firm tofu, finely chopped
1 carrot, finely diced
1 cup cabbage, finely chopped
2 garlic cloves, minced
2 tsp oregano
1 tsp black pepper
1/2 tsp salt
1/4 cup vegetable oil

Gallery

Online Class Reviews

5.0 (6 Reviews)

Tracey 23 October 2021

"You are both wonderful teachers not only of your delicious Mongolian soup and dumplings but of sharing your Ger house, lifestyle and explaining everything so patiently to us. The tour of the outside property and the high-altitude blue sky were an extra bonus. You were so patient with our larger group and checked everything was prepared according to Mongolian tradition. The advance communication was excellent to get the cooking materials together. The class ended too soon, we wish we were together to enjoy the best part, eating our creations. I will certainly make your recipes again. "

T Dalton 20 October 2021

"We were transported to the steppes of Mongolia. Thank you!"

Sally 19 October 2021

"Fun cooking and cultural experience. Bee and Soy welcomed us into their home and great cooks. They explained differences in their cooking depending upon the seasons and made very efficient use of the ingredients. They rolled out the dough with ease. It did take arm strength and stamina for us to manage the dough. After our screen time with them, we watched The Eagle Huntress, while enjoying our soup and dumpling."

Victoria 18 February 2021

"We had a fantastic time learning to make Mongolian cuisine! Bee and Soy are great teachers and were able to share so much about the dishes we made and their Mongolian culture! We would love to take another class with Bee and Soy in the future!"

Esme 29 June 2020

"Wow- what a wonderful experience! Bee and Soy were incredibly warm and encouraging hosts. We had such a fantastic experience that we'd love to do another soon! Let's hope there are more classes with Bee and Soy in the future!"

Andrew Riggsby 24 June 2020

"Bee is a blast to talk to, and he and his wife but together a great class. Very unusual (but not complicated) cooking methods that I will be using in the future. It was also great to get to see a little of life in rural Mongolia in the ger (yurt) where the family lives."