Mongolian Recipe: Hushuur

Mongolian Recipe: Hushuur

A nice Mongolian Recipe to try !
Mongolian Recipe Ingredients:
Meat filling
  • Minced beef or mutton
  • Medium onion
  • Salt
  • Ground pepper (optional)
  • Garlic (optional)
  • Chopped herbs (optional)
  • 5-spices (optional)

  • Premium wheat flour
  • A pinch of salt
  • Lukewarm water

Mongolian Recipe Instructions :
For the dough
Dissolve a pinch of salt in lukewarm water, mix in flour and knead into smooth soft dough. Leave the dough to rest. Knead again and cut into pieces (the size depends on whether you like small, medium and large hushuur). Roll the pieces into balls and leave them rest in a bowl. Sprinkle with flour to avoid from sticking together. The balls will be then rolled out into circles that will be folded in half to enclose the filling in a semi-circle or canoe shape.

For the meat filling
Mince beef or mutton. You can certainly use a Moulinex for this purpose; however, hushuur will taste better if you do the mincing by hand using a sharp knife. Combine the meat in a bowl with minced onion, crushed garlic (optional), herbs (optional) and other seasonings.

The next stage is forming hushuur. Roll out the dough ball into circles. Be careful and do not make the circles too thin. Otherwise, hushuur will crack during frying letting the meat juices out into hot oil and the frying process will turn into a nightmare. Put the meat filling on one side of the circle, fold in half and cover the filling with the other side. Then, start sealing the edges firmly. Just before sealing the hushuur completely, leave a small hole and press the hushuur to make it flat and let the air out. This touch is supposed to prevent hushuur from cracking during frying.

When forming is complete, fry hushuur uncoated in deep fat. Traditionally, hushuur have been fried in bouillon fat remained from cooking meat. Nowadays, Mongolians use any vegetable oil from a nearby supermarket.

The Mongolian recipe of Fried hushuur must be served hot...enjoy it !

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