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Khuushuur
Khuushuur are savory Mongolian fried pastries, similar to dumplings or hand pies, filled with seasoned minced meat (traditionally mutton or beef) and fried until golden brown and crispy.
ð§ ææ
- 3 cups All-purpose flour
- 2 cups Water(more or less, for dough)
- 1 lb Ground meat(mutton, beef, or lamb; choose a fattier blend)
- 1 medium Onion(minced)
- 1 clove Garlic(minced)
- 1 tsp Salt(to taste)
- 0.25 tsp Black pepper(to taste)
- for frying Vegetable oil
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a bowl, combine flour and water, mixing until a smooth, slightly sticky dough forms. Knead for a few minutes. Cover and let rest for 15-20 minutes.
- 2
Prepare the filling: In a separate bowl, mix the ground meat, minced onion, minced garlic, salt, and pepper. Mix thoroughly.
- 3
Shape the khuushuur: Divide the dough into portions. Roll each portion into a thin circle, about 4-5 inches in diameter. Place a tablespoon of the meat filling on one half of the circle, leaving a border.
- 4
Seal the khuushuur: Fold the other half of the dough over the filling to create a semicircle. Press the edges firmly to seal. You can crimp the edges with a fork or create decorative folds for a better seal.
- 5
Fry the khuushuur: Heat a generous amount of vegetable oil in a pan or wok over medium-high heat. Carefully place the khuushuur in the hot oil and fry for about 4-6 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.
- 6
Serve: Remove the khuushuur from the oil and drain on paper towels. Serve hot.
ð¡ ããã®ã³ã
- âUsing a fattier meat blend will result in a more flavorful and moist filling.
- âEnsure the oil is hot enough before frying to achieve a crispy exterior.
- âYou can make a vegetarian version using shredded vegetables like carrot, potato, and cabbage.
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- Some recipes include caraway or cumin in the filling.
- Vegetarian filling often includes shredded carrot, potato, onion, and cabbage.