Entree: Mongolia – Northern Culinary Region – хуушуур ➤ huushuur (Deep-fried savory meat-filled pastry common in Mongolian cuisine)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 6 min

Additional 30 min

Total 1 hr 5 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) fine salt, for dough
- 3/4 cup (180 ml) warm water (more as needed for dough)
- 2 tbsp (30 ml) vegetable oil (for dough)
- 1 lb (454 g) ground mutton or ground beef
- 1 medium onion, finely chopped
- 1 tbsp (15 ml) vegetable oil (for mixing/sautéing filling)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cumin (optional, traditional in some families)
- 2 tbsp (30 ml) water or beef broth (to moisten filling if needed)
- 2–3 cups (480–720 ml) vegetable oil for frying

Instructions

1. Make the dough: in a bowl combine the flour and 1 tsp (6 g) salt, stir in 2 tbsp (30 ml) oil, then gradually add 3/4 cup (180 ml) warm water until a soft, slightly tacky dough forms. Knead 5–7 minutes until smooth, cover and rest 20–30 minutes.
2. Prepare the filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat; sauté the chopped onion just until softened. Transfer onion to a bowl, add the 1 lb (454 g) ground mutton or beef, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, optional cumin, and 2 tbsp (30 ml) water or broth; mix until evenly combined (meat can be used raw—the frying will cook it—or briefly sauté all together if preferred).
3. Divide rested dough into 12 equal portions and roll each into a 5–6 inch (12–15 cm) circle about 1/8 in (3 mm) thick.
4. Place about 2–3 tbsp (30–45 ml) of the meat filling onto one half of each dough circle, leaving a border. Fold dough over the filling to form a half-moon, press edges together and crimp firmly to seal, ensuring no gaps.
5. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the khuushuur in batches, 2–3 minutes per side, until deep golden brown and cooked through. Adjust heat to maintain oil temperature and avoid burning.
6. Drain on paper towels briefly and serve hot. Khuushuur are traditionally enjoyed fresh and can be served with simple pickled vegetables or a spicy dipping sauce.