Khuushuur

Ingredients

Ground beef

1 pound

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

All-purpose flour

2 cups

Water

1 1/4 cups (divided)

Vegetable oil

for frying

Salt

1 teaspoon (for dough) + to taste

Black pepper

1/2 teaspoon

Cumin

1 teaspoon

Soy sauce

1/4 cup (for dipping sauce)

Vinegar

1 tablespoon (for dipping sauce)

Instructions

1. 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.
2. 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.
3. 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.
4. After resting, divide the dough into small balls (around 10-12) and roll each ball into a thin circle, approximately 5 inches in diameter.
5. 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.
6. 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.
7. Remove the khuushuur from the oil and drain on paper towels to remove excess oil.
8. 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.