Boortsog - Traditional Mongolian Fried Pastries

Ingredients

All-purpose flour

500g

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Butter, melted

50g

Milk

200ml

Sugar

50g

Vegetable oil

for deep frying

Instructions

1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
2. Add the melted butter, milk, and sugar to the flour mixture. Stir the ingredients until a dough starts to form.
3. Transfer the dough onto a lightly floured surface and knead for about 5 minutes, until it becomes smooth and elastic. This process will help to develop the gluten, making the dough more pliable.
4. Cover the dough with a clean kitchen towel and allow it to rest for 15 minutes. This resting period helps the dough to relax, making it easier to roll out.
5. Heat vegetable oil in a deep frying pan or pot over medium heat. The oil should be deep enough to fully submerge the pieces of dough.
6. After the dough has rested, roll it out to a thickness of about 1/4 inch. Cut the dough into small rectangles or diamond shapes, according to your preference.
7. Fry the dough pieces in batches to prevent overcrowding. Cook until golden brown on both sides, about 2-3 minutes per side. Be careful not to let the oil get too hot, or the pastries could burn.
8. Use a slotted spoon to remove the pastries from the oil. Drain them on paper towels to remove excess oil.
9. Serve the Boortsog warm for the best taste and enjoy! They can be stored in an airtight container for up to a week.