Khuushuur (Fried Dumplings) is a traditional Mongolian recipe for classic deep fried flour dumplings with a minced mutton, onion and garlic filling. The full recipe is presented here and I hope you enjoy this classic Mongoliam version of: Fried Dumplings (Khuushuur).
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Khuushuur (Хуушуур in Cyrillic) are deep-fried Mongolian pastries with a mutton filling.
Ingredients:
For the Dough:
250g Flour
150l Water
For the Filling:
300g Minced meat (traditionally mutton is used, but you could substitute goat, lamb or even beef).
1 Onion, Minced
2 Garlic cloves, Minced
3-5 tbsp Water
Salt, freshly-ground black pepper and Mongolian Spice, to taste
Method:
Begin with the Filling: In a bowl, mix together the meat, onion and garlic. Work in enough water so that the mixture becomes dough-like, smooth, and easy to work with. Season to taste with salt, black pepper and Mongolian spice blend. Set aside in the refrigerator until needed.
Now prepare the dough. Sift the flour into a bowl then start working in the water until you get a smooth dough that's easy to work with. Place in a bowl, cover and set aside to rest for 15 minutes. After this time, turn the dough out onto your work surface and cut into 2cm thick slices.
Roll the dough then cut into pieces about 3cm wide. Flatten these pieces with your fingers. Roll the dough pieces into circles about 10cm in diameter, ensuring that the centres of each pieces are slightly thicker than the edges.
Don't prepare all the dough at this stage. It's best only to roll out as many dough rounds as you can work with in a few minutes. To prepare the dumplings, place the first dough round in the centre of your non-dominant hand and sit a teaspoon of the meat mixture in the centre.
Spread 1 1/2 tsp of the filling mixture, but leaving the edges free for crimping. Fold the dough circle into half, to crate a crescent shape with the edges lying on top of each other and the filling in the centre. Press the edges together along the semi circle to enclose the filling.
Place a wok or deep pan filled with oil for deep frying over medium heat. Once the oil is hot (about 180C) carefully add in the khuuushuur a few at a time, frying until lightly browned (do no cook too dark). Remove with a slotted spoon and drain on kitchen paper as you cook the next batch.
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