Khuushuur
The Quirky Foodster Team
Ingredients
- Plain flour — 3 cups (375 g / 13 oz)
- Water — 1 cup (240 ml / 8 fl oz)
- Of salt — pinch
- Minced mutton or beef — 400 g (14 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Salt and pepper — to taste
- Oil for deep frying
Method
- Combine the flour, water and salt into a smooth, firm dough; rest for 20 minutes.
- Mix the minced meat with the onion, garlic, salt and pepper.
- Divide the dough into balls and roll each into a thin oval.
- Place a spoonful of filling on one half of each oval, fold over, and press the edges firmly to seal.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry the khuushuur in batches for 3–4 minutes per side until golden brown and cooked through.
- Drain on paper towels before serving hot.
Introduction: Flat, deep-fried pastries filled with seasoned minced meat, a favourite starter especially popular during Mongolia’s Naadam festival.
Cultural Background: Khuushuur are closely tied to Naadam, Mongolia’s summer festival of wrestling, archery and horse racing, where they are sold and eaten in huge numbers, though they are enjoyed as an everyday snack throughout the year as well.
Tips: Roll the dough thin, as khuushuur should be flat and crisp rather than thick and bready. Seal the edges firmly to prevent the filling and its juices from leaking during frying.
Variations: Add finely chopped cabbage to the filling for extra moisture. Serve with a simple dipping sauce of soy sauce and vinegar.
Storage: Store cooled khuushuur in an airtight container at room temperature for up to 1 day, or refrigerate for 2 days.
Reheating: Reheat in an oven at 190°C (375°F) for 8–10 minutes, or an air fryer for 5 minutes, to restore crispness.
Nutrition: Per serving (approx., 2 pieces): 380 kcal, 18 g protein, 20 g fat, 32 g carbohydrate.
FAQs:
Q: What is Naadam?
A: Mongolia’s largest summer festival, celebrating traditional wrestling, archery
Q: Can khuushuur be baked instead of fried?
A: Yes, though the classic flat, crisp texture is best
- Plain flour — 3 cups (375 g / 13 oz)
- Water — 1 cup (240 ml / 8 fl oz)
- Of salt — pinch
- Minced mutton or beef — 400 g (14 oz)
- Onion, finely chopped — 1
- Garlic, minced — 2 cloves
- Salt and pepper — to taste
- Oil for deep frying
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