Tuesday, June 28th, 2011
Mongolian recipe: Khuushuur
This simple Mongolian recipe is popular at Naadam. Khuushuur uses straightforward ingredients that can be found tucked away in your kitchen cabinet. Served best warm, they are also a great alternative to the potsticker or empanada (yum).
2. Add water until mass is smooth to work with.
3. Add salt and spices to your liking.
For the dough:
2. Let rest for 15 minutes.
3. Cut the dough into 3 cm (1.2in) thick slices, roll the slices.
4. Cut the rolls into pieces of 4 cm (1.6in) thick; flatten the pieces with finger by pressing against hard surface.
5. Form the pockets now before the dough dries out by cutting into circles 10 cm (4in) in diameter, making the center slightly thicker than the edge. Roll as many circles as you can.
6. Hold one circle in hand (the left one for righties) and place about 1.5 tsp of the meat mass on half of dough, so that some space along the edge is left free.
1. Heat substantial amount (about 1.5 T) of vegetable cooking oil in frying pan.
2. Place finished khuushuur in oil gently and carefully, space evenly in pan.
3. Caution: The heat produces steam within the pockets, causing some juice to drip out after a while, which will splash when hitting the hot oil. It is recommended to cover the pan with a screen to keep the oil in.
This is best served with a vegetable side dish of your choice. Enjoy!
Notes and Modifications:
An alternative method of filling the dough pockets is:
1. Press the edges flat together, closing the pocket.
2. Fold the near end to one side and press the end of the fold flat.
3. Fold again a little further down, creating a spiral shape.
4. Press the end of the new fold flat as well.
5. Repeat until you reach the end.
Since we like lots of flavor, we chose to add some cilantro and parsley to the meat mixture as well.
Thank you to Georg Mischler from mongolfood.info for this recipe.
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