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Plate of khuushuur in Mongolia

Mongolian Khuushuur

Khuushuur is a large, fried, meat dumpling popular across Mongolia. Wrapped in a golden pastry with a steaming meat inside, it’s a perfect comfort food for those bitterly cold Mongolian winters.
Prep Time: 20 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Asian, Mongolian
Keyword: Mongolian, Pastry
Servings: 15 large dumplings
Author: Anna

Ingredients

Filling

  • 500 grams beef mutton, or potatoes (or a combination) (either minced or finely diced for the meat. Finely diced or mashed for the potato.)
  • 1/2 onion finely diced
  • 2 cloves garlic minced
  • 1-2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon either dried marjoram or cumin the choice is yours!

Pastry

  • 2.5 cups flour
  • 1/4 teaspoon salt
  • 1 cup water enough to mix the dough
  • vegetable oil enough to fill a frying pan to around 2cm

To Serve

  • 1/2 cup sour cream
  • 1 wedge cabbage Shredded
  • 1 beetroot Shredded

Instructions

Making the pastry

  • Mix together the flour, salt, and enough of the water to create a kneadable dough.
  • Knead dough until it’s elastic and smooth, then set it aside to rest for 15 mins

Preparing the filling

  • In a large bowl, mix together the meat (and/or potato) along with the onion, garlic, salt, pepper, and herbs/spices. If the mix is too dry, add a little water.

Putting it all together

  • Once the dough is rested, split the dough into four pieces, then cut each piece in half again. Roll each piece of dough into circles, leaving the edges a little thinner than the middle.
  • Working quickly to prevent the dough from drying out and becoming difficult to work with, hold the pastry circle in the palm of your hand and spoon a dollop of the filling into one side of the circle, leaving plenty of room around the edges to seal everything together.
  • Fold the circle in half in your hand, using fingers and palm, so that the edges come together creating a half moon shape. Squeeze out the air and flatten the filling as you work around, pinching the edges closed and tucking them under as you go.
  • Repeat the process for each khuushuur

Cooking

  • Add around 2cm oil in a frying pan and heat until hot.
  • Fry two to three of the pastries at a time, cooking until they are a golden brown. This usually takes around 2 minutes per side.

To Serve

  • Mix together shredded cabbage and beetroot, along with a small dollop of sour cream to create a salad.
  • Serve the pastries alongside the cabbage and beetroot salad, along with the remainder of the sour cream on the side.

Notes

Khuushuur is a large, fried, meat dumpling popular across Mongolia. Wrapped in a golden pastry with a steaming meat inside, it’s a perfect comfort food for those bitterly cold Mongolian winters.
Tried this recipe?Let us know how it was!