This article was produced by National Geographic Traveller (UK).“I think you need some help,” Oyunaa Otgonbat says with a wry smile as she observes my attempt at dumpling-making. I’m sitting at a small, brightly painted table in her home, a traditional nomadic ger trying to make buuz. Like most Mongolian food, these steamed dumplings are simple and unfussy: mutton, mountain onions and salt, wrapped in dough. But making them is harder than it looks. Sensing my frustration, Oyunaa reassures me. “It takes practice. My mother taught me when I was young, so I could help her when there was a lot…