Khuushuur
хуушуур
Flat fried Mongolian meat pockets, especially associated with the Naadam festival and outdoor celebrations.
About this dish
Flat fried Mongolian meat pockets, especially associated with the Naadam festival and outdoor celebrations. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Mongolian fried beef khuushuur
Dough
- 300 g all-purpose flour
- 175 ml water
Filling
- 350 g ground beef
- 1 onion (100 g), finely minced
- 2 garlic cloves, minced
- 3 tbsp water
- 3/4 tsp salt
- 1/2 tsp black pepper
- 750 ml neutral oil for frying (most remains in pan)
- 1
Dough: 300 g all-purpose flour; 175 ml water. Filling: 350 g ground beef; 1 onion (100 g), finely minced; 2 garlic cloves, minced; plus the remaining ingredients listed for this component. Knead dough ingredients; cover and rest 30 minutes. Mix filling ingredients and keep chilled. Knead firm and smooth and cover the resting dough. Mix filling until liquid is absorbed and keep chilled.
- 2
Divide dough into 12 and roll into 12 cm circles. Spread an equal portion of filling thinly over one half, leaving a 1 cm border. Keep unused dough covered and spread filling thinly so it cooks before the crust darkens.
- 3
Fold over, press out air and seal firmly. Crimp or braid the edge; keep uncooked pockets covered. Keep rims clean, press every seam shut and crimp without piercing.
- 4
Heat oil to 170°C/340°F in a deep heavy pan. Fry in small batches 5-7 minutes, turning, until golden and beef reaches 71°C/160°F. Drain and serve. Use a thermometer and a pan no more than half full of oil. Fry only a few at once, let oil recover between batches and check a test center before draining.
Note
A thin filling layer cooks more evenly than a meatball. Do not leave vents in these fried pockets: leaks cause splattering.