Entree: Russia – Buryat & Lake Baikal – Хуушуур ➤ Khuushuur (Pan-fried Buryat meat pastry — a flat, savory turnover filled with seasoned ground mutton or beef)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 25 min

Total 1 hr

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt, plus more for seasoning
- 2/3 cup (160 ml) warm water
- 2 tbsp (30 ml) vegetable oil for dough
- 1 lb (454 g) ground mutton or ground beef
- 1 medium yellow onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (5 g) kosher salt (adjust to taste)
- 2 tbsp (30 ml) vegetable oil for sautéing filling (if pre-cooking)
- 1 to 1 1/2 cups (240–360 ml) vegetable oil for shallow frying
- 2 green onions (scallions), chopped (optional)
- 1 tbsp (15 ml) vinegar or lemon juice (optional, for brightness)

Instructions

1. Combine the flour and 1 tsp salt in a large bowl. Mix in the warm water and 2 tbsp vegetable oil to form a smooth, elastic dough. Knead 5–7 minutes, cover, and rest 20–30 minutes.
2. Meanwhile prepare the filling: heat 2 tbsp vegetable oil in a skillet over medium heat. Sauté the chopped onion until translucent, 4–5 minutes. Add garlic and cook 30 seconds.
3. Add the ground mutton or beef to the skillet and cook, breaking apart, until just browned and mostly cooked through, 4–6 minutes. Stir in cumin, 1 tsp salt, and black pepper. Remove from heat and let cool slightly. Stir in chopped green onions and vinegar if using.
4. Divide the rested dough into 12 equal portions. Roll each portion on a lightly floured surface into a thin circle about 5–6 in (12–15 cm) across.
5. Place 2–3 tbsp (30–45 g) of the meat filling in the center of each dough circle, leaving a margin at the edge. Fold the dough over to form a half-moon and press edges to seal; crimp or press with a fork to ensure they are well sealed.
6. Heat 1 to 1 1/2 cups (240–360 ml) vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Fry the pastries in batches, 2–3 minutes per side, until golden brown and cooked through. Adjust heat to avoid burning while ensuring the interior reaches a safe temperature.
7. Transfer to a paper-towel-lined plate to drain briefly, season with a little salt while hot, and serve warm.
8. Serve with simple sides like fresh salad or pickled vegetables and a hot cup of tea or broth typical to the region.