KHUUSHUUR is one of the best dish of Mongolia. It is kind of meat pastry or dumpling similar to Russian and other cuisines' Chiburekki. This is the 1st episode of 1st season the food show NARGIE'S MONGOLIAN CUISINE. Thank you for the Tuya & Erka!

Authentic Mongolian Khuushuur Recipe - A Delicious Fried Meat Pastry

Khuushuur is a deep-fried Mongolian meat pastry: simple flour dough wrapped around seasoned ground beef or mutton with onion and garlic, fried until golden and crispy. Similar to Russian chebureki, it is the signature food of the Naadam Festival each July and an everyday favorite in Mongolian homes and cafés.

Introduction

Experience the flavors of Mongolia with this authentic Khuushuur recipe! Khuushuur, a popular fried meat pastry, is a must-try for those who love exploring international cuisines. Perfect for gatherings and festivals, this dish brings the essence of Mongolian culinary traditions to your kitchen.

Ingredients of Khuushuur -Mongolian Cuisine

For the Dough:

• 2 cups all-purpose flour

• 1/2 cup water (adjust as needed)

• Pinch of salt

For the Filling:

• 1 lb ground beef or mutton

• 1 large onion, finely chopped

• 2-3 cloves garlic, minced

• Salt and pepper to taste

• Optional: caraway seeds for added flavor

For Frying:

• Cooking oil

Step-by-Step Recipe Guide

1. Preparing the Dough:

• Mix flour and salt in a large bowl.

• Gradually add water, kneading to form a smooth dough.

• Let the dough rest for 30 minutes, covered.

2. Making the Filling:

• Combine meat, onion, garlic, and seasonings in a bowl.

• Mix well for even distribution.

3. Assembling Khuushuur:

• Divide dough into small balls.

• Roll each into a 1/8 inch thick circle.

• Add meat mixture to the center, fold, and crimp edges.

4. Cooking khuushuur:

• Fry in heated oil until golden brown.

• Drain excess oil on paper towels.

5. Serving Suggestions:

• Serve hot with salad or pickles.

Conclusion

This Khuushuur recipe is perfect for those looking to dive into Mongolian cuisine. Its crispy exterior and savory filling make it an irresistible dish for any occasion. Try it out and bring a taste of Mongolia to your dining table!

Keywords: Mongolian Khuushuur recipe, traditional meat pastry, Naadam festival food, authentic Mongolian cuisine, fried dumpling recipe

Frequently Asked Questions

What is khuushuur made of?

Just flour, water and salt for the dough, plus a filling of ground beef or mutton with chopped onion, garlic, salt and pepper. It’s rolled thin, folded, crimped and fried in hot oil until golden brown.

What is the difference between khuushuur and buuz?

The filling is nearly identical — the difference is the cooking: khuushuur is fried flat and crispy, while buuz are round steamed dumplings. Both are pillars of traditional Mongolian food.

When do Mongolians eat khuushuur?

All year in homes and roadside cafés — but it is most famous as Naadam Festival food, when families and stadium stalls fry it by the thousands every July.

Hungry? See what to eat in Mongolia, dive deeper into Mongolian cuisine, or taste khuushuur fresh at the Naadam Festival.