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.
🧂 Ingredients
- 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
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓Using a fattier meat blend will result in a more flavorful and moist filling.
- ✓Ensure the oil is hot enough before frying to achieve a crispy exterior.
- ✓You can make a vegetarian version using shredded vegetables like carrot, potato, and cabbage.
🔄 Variations
- Some recipes include caraway or cumin in the filling.
- Vegetarian filling often includes shredded carrot, potato, onion, and cabbage.