Entree: Mongolia – Southern Culinary Region – Хуушуур ➤ Khuushuur (Deep-fried Mongolian meat-filled pastry turnover)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt for dough
- 1 cup (240 ml) warm water, plus more as needed
- 2 tbsp (30 ml) vegetable oil for dough
- 1 lb (454 g) ground mutton or ground beef
- 1 medium yellow onion, finely chopped, about 5 oz (140 g)
- 1 clove garlic, minced, about 3 g
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 2 tbsp (30 ml) melted fat or vegetable oil to mix with filling
- 2 cups (480 ml) vegetable oil for deep-frying (amount may vary with pan)
- Optional: 1/4 tsp (1 g) ground coriander or a pinch of cumin for additional flavor

Instructions

1. Make the dough: in a large bowl combine the flour and 1 tsp (5 g) salt. Stir in the warm water and 2 tbsp (30 ml) oil until a rough dough forms. Knead on a lightly floured surface 5–7 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: in a bowl combine the ground meat, finely chopped onion, minced garlic, 1 tsp (5 g) salt, 1/2 tsp (1.5 g) pepper, and 2 tbsp (30 ml) melted fat or oil. Mix thoroughly until the mixture is cohesive and slightly tacky; add optional spices if using.
3. Divide the dough into 12 equal pieces. Roll each piece into a 4–5 inch (10–12 cm) circle about 1/8 inch (3 mm) thick.
4. Place about 2 tbsp (30 g) of the meat filling onto one half of each dough circle, spreading slightly but leaving a margin. Brush the edge with a little water, fold the dough over to form a half-moon, and press the edges firmly to seal. Crimp or pinch the edges to ensure they are tightly closed.
5. Heat oil in a heavy skillet or deep pan 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 for a minute, then serve hot. Khuushuur are traditionally eaten plain or with a simple dipping sauce of soy sauce or a vinegar-chili mix.