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Khuushuur is a beloved Mongolian snack consisting of deep-fried dumplings filled with seasoned meat. Often enjoyed during festivals or as a hearty street food, these savory treats reflect Mongolia's nomadic heritage and communal spirit. Traditionally, they are shared among friends and family, making them a staple in social gatherings.
In a large bowl, mix the flour and salt.
Gradually add the warm water and vegetable oil, mixing until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes, or until smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
In a mixing bowl, combine the ground beef or lamb, chopped onion, minced garlic, soy sauce, salt, black pepper, and ground cumin if using.
Mix well until all ingredients are thoroughly combined.
Divide the dough into small balls (about the size of a golf ball).
On a floured surface, roll each ball into a thin circle.
Place a spoonful of the filling in the center of each circle.
Fold the dough over the filling to create a half-moon shape. Pinch the edges together to seal, or crimp with a fork to ensure the filling is enclosed.
Heat a generous amount of vegetable oil in a skillet over medium-high heat.
Fry the khuushuur in batches, cooking each side until golden brown and crispy, about 2-3 minutes per side.
Remove from the skillet and drain on paper towels.
Serve hot, optionally with a dipping sauce or alongside a salad.
Enjoy your meal!
Khuushuur is a traditional Mongolian fried dumpling filled with ground meat, typically beef or lamb.
Khuushuur originates from Mongolia, where it is a popular snack enjoyed across the country.
The key ingredients include all-purpose flour, salt, warm water, vegetable oil, ground beef or lamb, and onions.
Khuushuur takes approximately 80-100 minutes to prepare and cook.
Khuushuur is often served with dipping sauces like soy sauce or chili sauce, and pairs well with pickled vegetables.