Repeat with the remaining meat and dough. So all this cold and darkness came as a bit of a shock to the system. Roll each piece of dough into circles, leaving the edges a little thinner than the middle. Fry two to three of the pastries at a time, cooking until they are a golden brown. I first discovered Khuushuur in a typical Ulanbataar restaurant. There’s some reluctance here to acknowledge good things that have come from China, but Mongolians traditionally were nomads, not farmers, and did not grow wheat. Khuushuur are also strongly associated with the summer festival, Naadam, and it would be very sad to come all the way to Mongolia without trying such a typical dish. I’m so grateful to see more blue skies and sunny afternoons. The main staples are meat and carbohydrates, often in the form or flour or rice. Place a couple of heaped tsps of the meat mix in the centre, then fold one side over the meat. I’m a writer and adventurer, remote undergrad student, humanitarian aid volunteer, and Happiness Engineer at Automattic . But it’s not all bad, of course! Khuushuur cost between 800 and 1500 tugrik (30-50p) each, though many restaurants won’t let you order by the piece; they will give you four. Once the dough is rested, split the dough into four pieces, then cut each piece in half again. Preheat the oven to 180C/350F/gas mark 4. Khuushuur This is Mongolia’s version of a handheld meat pastry. This tasty, simple and filling handheld beef or mutton pastry has its origins in the dumplings of neighbouring China, says Drinking Coffee Elsewhere: Mongolia’s Millicent Bogert, Tue 16 Dec 2014 13.23 GMT Serve the pastries alongside the cabbage and beetroot salad, along with the remainder of the sour cream on the side. For westerners, there is sometimes more fat included with the meat than we’re used to. It’s a circle of wheat flour dough folded in half around a filling of minced or ground or beef, and pan or deep-fried. Traditional Mongolian food has two main ingredients - meat and flour, in some shape or form. Knead lightly for a minute or two, then wrap in clingfilm and put in the fridge while you make the filling. Available for everyone, funded by readers. As it turns out, it’s not at all difficult to make at home, and I have a recipe you can try yourself. Sometimes with some potato inside, sometimes with a dollop of sour cream on the side. The main ingredients are minced meat, onion, garlic, salt and spices – though Khuushuur with alpine wild leeks or wild onions are popular in Mongolia. Main ingredient(s) Dough, meat ( beef or mutton ), onions or garlic , salt Khuushuur ( Mongolian : хуушууp [xʊ́ːʃʊr] ) is a kind of meat pastry or dumpling popular in Mongolia , similar to Russian and … Mix the mince with the onion, garlic and spices, then take the dough out of the fridge. Divide into 16 pieces, then roll one out to a 10cm diameter circle. I can only tell you that it did,…, Mongolia in the early spring, Life in a Ger Camp, New Zealand Wilderness: Exploring Lewis Pass & The Maruia Valley, Let us be angry, this is a crisis after all, Wats & Waterfalls: A Weekend Road Trip from Chiang Mai, A First Timers Guide to Indian Railways Sleeper Class, September Gratitude & Springtime Curiosities, Thanksgiving – What I am thankful for in 2019, Proudly powered by Newspack & Anna Meanders. Meat is either cooked, used as an ingredient for soups and dumplings (buuz, khuushuur… Your email address will not be published. Each maker has their own special way of pleating and folding them, like a signature. Of all the Mongolian foods I tried, this simple fried dumpling (which reminded me more of a crispy pie) was one of my favourites. The Hirshon Bhutanese Boiled Dumplings - འབྲུག་ཡུལ, The Hirshon Dai-Style Yunnan Ghost Chicken - 鬼鸡, The Hirshon Macedonian Rice Pudding - Сутлијаш, The Hirshon Angolan Muamba Chicken - Muamba de Galinha, The Hirshon Sichuan Dry-Fried Green Beans – 干煸豆角 ». I sat and devoured while the snow fell outside and the rest of the world felt like it was tucked off a million miles away. Home cooks chop the meat themselves for better flavor, buying pre-ground meat is considered inferior. It’s possible to get versions with a mix of potatoes, carrots and/or cabbage as well, but these are far less popular. Khuushuur is a large, fried, meat dumpling popular across Mongolia.
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