Khuushuur (Mongolian Fried Meat Pies)

Khuushuur (Mongolian Fried Meat Pies)

Khuushuur is a popular Mongolian fried meat pie, similar to a turnover or empanada but with a rich, juicy meat filling and a crispy golden crust. It is a favorite street food and festival dish, especially enjoyed during Naadam, Mongolia’s traditional summer festival.

                                           


Ingredients

For the Dough:

  • 2 cups all-purpose flour
  • ½ cup water (adjust as needed)
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil (optional, for a softer texture)

For the Filling:

  • ½ lb (250g) ground beef or mutton (traditionally mutton is used)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced (optional, but adds more flavor)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin or coriander (optional, for extra aroma)
  • ¼ cup water (to make the filling juicy)

For Frying:

  • Vegetable oil (enough for deep or shallow frying)

Step-by-Step Instructions

Step 1: Prepare the Dough

  1. In a large mixing bowl, combine the flour and salt.
  2. Gradually add water while kneading until a firm, smooth dough forms. (Adjust water or flour as needed.)
  3. Knead the dough for about 5-7 minutes until it is elastic.
  4. Cover the dough with a damp cloth and let it rest for at least 30 minutes. This helps make the dough easier to roll and shape.

Step 2: Prepare the Meat Filling

  1. In a bowl, mix the ground meat, finely chopped onion, minced garlic, salt, pepper, and cumin.
  2. Add ¼ cup water to the mixture and stir well. This step ensures the filling remains juicy after frying.
  3. Mix thoroughly and set aside.

Step 3: Roll Out the Dough

  1. Once the dough has rested, divide it into small balls (about the size of a golf ball).
  2. Lightly dust a surface with flour and roll each ball into a thin 4-5 inch (10-12 cm) circle.
  3. Keep them covered with a cloth to prevent drying.

Step 4: Fill and Shape the Khuushuur

  1. Place 1-2 tablespoons of the meat filling in the center of each dough circle.
  2. Fold the dough over to form a half-moon shape.
  3. Press the edges together firmly to seal. You can crimp the edges with your fingers or a fork for extra security.

Step 5: Fry the Khuushuur

  1. Heat vegetable oil in a deep pan over medium-high heat (about 350°F / 175°C).
  2. Carefully place the khuushuur in the hot oil. Fry in batches to avoid overcrowding.
  3. Cook for about 3-4 minutes per side, or until golden brown and crispy.
  4. Remove and drain on a paper towel.

Serving Suggestions

  • Serve hot and crispy with a side of pickled vegetables or a simple cucumber salad.
  • Traditionally, Khuushuur is enjoyed with Suutei Tsai (Mongolian milk tea).
  • For extra flavor, serve with a yogurt-based garlic dip or spicy sauce.

Tips for Perfect Khuushuur

✅ Rest the dough for at least 30 minutes to make rolling easier.
✅ Add water to the filling for a juicy and tender texture.
✅ Press the edges well to prevent them from opening while frying.
✅ Fry in batches so they cook evenly and don’t absorb too much oil.
✅ For extra crispiness, use a mix of oil and butter for frying.


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