Teresa's Recipes
Khuushuur
Khuushuur is a delightful traditional Mongolian fried meat pastry that embodies the heart and soul of Mongolian hospitality. With a golden, crispy exterior that gives way to a savory filling, these delectable pockets are perfect for any occasion, from family gatherings to festive celebrations. Each bite reveals a rich blend of seasoned ground beef, aromatic garlic, and sweet onions, making it a comforting snack or a satisfying main dish. Khuushuur not only tantalizes your taste buds but also offers a glimpse into Mongolia's rich culinary heritage, where food brings communities together.
Ingredients
- 1 pound Ground beef
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 2 cups All-purpose flour
- 1 1/4 cups (divided) Water
- for frying Vegetable oil
- 1 teaspoon (for dough) + to taste Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Cumin
- 1/4 cup (for dipping sauce) Soy sauce
- 1 tablespoon (for dipping sauce) Vinegar
Dietary Notes
- Servings: 4-6
- Dish Type: Main Course
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Calories: 450
- Fat: 25g
- Carbs: 40g
- Protein: 20g
- Sodium: 600mg
- Sugar: 1g
Instructions
- In a mixing bowl, combine the ground beef, chopped onion, minced garlic, salt (to taste), black pepper, cumin, and 1/4 cup of water. Mix well until the spices are evenly distributed throughout the meat.
- In another bowl, mix the all-purpose flour and 1 teaspoon of salt. Gradually add 1 cup of water while stirring until a smooth dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes until it becomes elastic and smooth. Cover with a damp cloth and let it rest for 30 minutes to allow the gluten to relax.
- After resting, divide the dough into small balls (around 10-12) and roll each ball into a thin circle, approximately 5 inches in diameter.
- Place a generous spoonful of the meat filling in the center of each dough circle. Fold the dough over the filling to form a half-moon shape and pinch the edges to seal tightly, ensuring no filling escapes during frying.
- Heat enough vegetable oil in a deep frying pan or pot over medium heat to fully submerge the khuushuur. Fry the pastries in batches until golden brown and crispy, about 3-4 minutes per side. Adjust the heat as needed to prevent burning.
- Remove the khuushuur from the oil and drain on paper towels to remove excess oil.
- For the dipping sauce, mix the soy sauce and vinegar in a small bowl. Serve hot with a side of the tangy dipping sauce for an extra flavor punch.
Tips
- For a variation, try adding finely chopped vegetables like carrots or bell peppers to the meat filling for added texture and flavor.
- If you prefer a healthier option, consider baking the khuushuur in the oven at 375°F (190°C) for about 20-25 minutes until golden brown.