Mongolian Khuushuur (Pan-Fried Meat Pastry)

  • Total time - 55 minutes
  • Active preparation - 35 minutes
  • Frying - 20 minutes
  • Servings: 4
  • Country: Mongolia
Served golden-brown fried Mongolian meat pastries Khuushuur in a half-moon shape, often with crimped edges, placed on a plate.

Khuushuur differ from Buuz in shape (often semi-circular) and, most importantly, in preparation method – they are deep-fried or pan-fried in plenty of oil. Similar to Buuz, the filling must be juicy, achieved by adding a small amount of water or broth to the meat.

The crucial element is the perfect sealing of the edges; a decorative braided pattern is often used to ensure the meat juice (broth) is retained inside during frying.

Ingredients

Dough

  • 250 g Wheat flour, all-purpose
  • 150 ml Water, cold (as needed)
  • 0.5 tsp Salt

Filling

  • 300 g Ground mutton or fatty beef
  • 1 medium piece Onion, finely minced
  • 2 cloves Garlic, crushed (optional)
  • 3 tbsp (for juiciness) Cold water or broth
  • 1 tsp (or to taste) Salt
  • 0.5 tsp Black pepper, ground
  • 0.5 tsp Caraway (or cumin), ground (optional)

For Frying

  • 0.5 cups (or enough to cover the bottom of the pan at least 1 cm / 0.4 in deep) Vegetable oil

Instructions

Step 1: Preparing the Dough

In a bowl, mix flour and salt. Gradually add cold water and knead until a stiff and pliable dough forms.

Knead the dough for 5-8 minutes. Shape it into a ball, cover, and let it rest for at least 15-30 minutes.

Step 2: Preparing the Filling

In a large bowl, mix the ground meat, minced onion, and garlic.

Add salt, black pepper, caraway, and 3 tbsp of cold water or broth. Thoroughly knead this mixture with your hands until the filling is firm and juicy. The water is crucial for the internal juiciness of the pastry.

Step 3: Shaping the Khuushuur

Divide the dough into small portions (approx. 15-20 pieces). Roll each portion into a thin circle about 10 cm (4 inches) in diameter. The edges can be slightly thinner than the center.

Place 1-1.5 tsp of the meat filling onto the center of one half of the circle, leaving enough space around the edges (approx. 1 cm / 0.4 in).

Fold the circle in half into a half-moon shape (pocket). Firmly press the edges together to create a tight seal.

For a traditional look, crimp the edges (create a braided pattern) or press them with a fork to ensure they do not open during frying.

Step 4: Frying

In a skillet, heat the vegetable oil over medium-high heat (approx. 180 °C (356 °F)). There should be enough oil to submerge the Khuushuur about halfway.

Fry in batches for 3-4 minutes per side until golden brown and crispy.

Remove the finished Khuushuur and drain them on paper towels to remove excess oil.

Serve hot, often eaten by hand, sprinkled with black pepper or served with pickles or a light salad.