Khuushuur

Name: Khuushuur
Total time: 1 h 30 min
Yield: 6
Cuisine: Mongolian
Ingredients: 500 g Plain flour; 250 ml Warm water; 1 tsp Salt for the dough; 600 g Minced mutton or beef; 2 Onions, very finely chopped; 4 cloves Garlic, crushed; 80 ml Water for the filling; 2 tsp Salt; 1 tsp Black pepper; 600 ml Oil for shallow frying

A circle of dough folded over minced mutton and onion, sealed flat and fried until it blisters — sold by the thousand at Naadam, and eaten hot from a paper napkin.

แหล่งที่มา

สูตรโดย Mongolian ger kitchens · 🏺 ดั้งเดิม · Cooking in a round felt tent with one stove in the middle — mutton, flour, and the white foods made from milk, with almost nothing that has to be bought.

Mongolian · Naadam street food — An ownerless traditional dish, so no cook is credited. The cited article confirms the fried meat pastry form, the circle of wheat dough folded over a meat filling and the Mongolian origin. Quantities, the water-in-the-filling trick and the sealing instruction are this book's own.

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วิธีทำ

Mix the flour, dough salt and warm water into a firm dough. Knead 8 minutes, cover and rest 30 minutes.
Mix the mince with the onion, garlic, salt and pepper, then work in the filling water a spoonful at a time.
💡 The water in the filling is the whole trick. It turns to steam inside and gives you the mouthful of juice that a good khuushuur is judged on.
Divide the dough into 16, roll each into a 14 cm circle and put 2 tbsp of filling on one half.
Fold over and press the edge down hard with your fingertips, then crimp it flat all the way round.
💡 Press out the air as you seal. A pocket of air expands in the oil and splits the seam, and the juice goes into the pan.
Heat 2 cm of oil to 170°C. Fry 3 at a time, 3 minutes a side, until deep gold and blistered.
Drain on a rack. Bite a corner off first and drink the juice before you eat the rest.

💡 เคล็ดลับ

Naadam in July is khuushuur season — stalls fry them non-stop for three days and people count how many they have eaten.
Buuz is the same filling steamed instead of fried, which is why the two always appear together.
Flat, not plump. Khuushuur is pressed thin so the whole surface crisps — a fat one fries unevenly.