Entree: Mongolia – National Cuisine – хуушуур Khuushuur Fried meat pastry (Fried meat pastry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 6 min

Additional 30 min

Total 1 hr 21 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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 beef or mutton
- 1 medium onion, finely grated or minced (about 5 oz (140 g))
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1.5 g) ground cumin (optional, traditional seasoning)
- 2 tbsp (30 ml) cold water or beef broth (to keep filling moist)
- 2 tbsp (30 ml) vegetable oil for mixing/frying small amount
- 2 cups (480 ml) vegetable oil for deep-frying

Show original ingredient measurements

- 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 beef or mutton
- 1 medium onion, finely grated or minced (about 5 oz / 140 g)
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1.5 g) ground cumin (optional, traditional seasoning)
- 2 tbsp (30 ml) cold water or beef broth (to keep filling moist)
- 2 tbsp (30 ml) vegetable oil for mixing/frying small amount
- 2 cups (480 ml) vegetable oil for deep-frying

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make the dough: in a large bowl combine the flour and 1 tsp (5 ml) salt. Stir in 1 cup (240 ml) warm water and 2 tbsp (30 ml) oil until a shaggy dough forms. Knead on a lightly floured surface 5–7 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Make the filling: in a bowl combine ground meat, grated onion, minced garlic, 1 tsp (5 ml) salt, black pepper, cumin (if using), and 2 tbsp (30 ml) cold water or broth. Mix until evenly combined and slightly tacky.
3. Divide the rested dough into 12–16 equal pieces. Roll each piece into a ball and flatten with a rolling pin into a 5–6 inch (12–15 cm) circle about 1/8 inch (3 mm) thick.
4. Place about 1.5–2 tbsp (22–30 g) of filling in the center of each dough circle. Brush the edge with a little water, fold dough over to form a half-moon, and pinch or crimp the edges tightly to seal, pressing out any air.
5. Heat 2 cups (480 ml) vegetable oil in a deep skillet or pot to about 350°F (175°C). Fry khuushuur in batches, 2–3 minutes per side, until deeply golden brown and cooked through. Drain on paper towels and serve hot.

1. Make the dough: in a large bowl combine the flour and 1 tsp salt. Stir in 1 cup warm water and 2 tbsp oil until a shaggy dough forms. Knead on a lightly floured surface 5–7 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Make the filling: in a bowl combine ground meat, grated onion, minced garlic, 1 tsp salt, black pepper, cumin (if using), and 2 tbsp cold water or broth. Mix until evenly combined and slightly tacky.
3. Divide the rested dough into 12–16 equal pieces. Roll each piece into a ball and flatten with a rolling pin into a 5–6 inch (12–15 cm) circle about 1/8 inch (3 mm) thick.
4. Place about 1.5–2 tbsp (22–30 g) of filling in the center of each dough circle. Brush the edge with a little water, fold dough over to form a half-moon, and pinch or crimp the edges tightly to seal, pressing out any air.
5. Heat 2 cups (480 ml) vegetable oil in a deep skillet or pot to about 350°F (175°C). Fry khuushuur in batches, 2–3 minutes per side, until deeply golden brown and cooked through. Drain on paper towels and serve hot.