500gramsbeefmutton, or potatoes (or a combination) (either minced or finely diced for the meat. Finely diced or mashed for the potato.)
1/2teaspooneither dried marjoram or cuminthe choice is yours!
1cupwaterenough to mix the dough
vegetable oilenough to fill a frying pan to around 2cm
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
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.
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.
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.