Recipes
around
the World
Khuushuur
Mongolia
Cook Time:
Serves:
20 - 25 Minutes
2 - 4 Servings
Ingredients
For the Dough:
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 cup warm water
• 2 tablespoons vegetable oil
For the Filling:
• 1 lb ground beef or lamb
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cumin (optional)
• 2 tablespoons fresh cilantro or parsley, chopped (optional)
For Frying:
• Vegetable oil for frying
Preparation
Prepare the Dough:
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.
Prepare the Filling:
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.
Assemble the Khuushuur:
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.
Fry the Khuushuur:
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:
Serve hot, optionally with a dipping sauce or alongside a salad.
Enjoy your meal!