入门
Korean
Kimchi Jjigae (Kimchi Stew)
来源: 传统
30 分钟3420 大卡
无乳制品🌶️🌶️
Khuushuur
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.
来源
食谱提供 Mongolian ger kitchens · 🏺 传统 · 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.
Watch it being made · 3 videos
⏱ 90 分钟🍽 6 人份🔥 480 大卡🇲🇳 蒙古
清真无乳制品无坚果
步骤
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.
💡 小贴士
- 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.
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