Khuushuur

Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr];Russian: чебуре́к, tr. cheburek, IPA: [t͡ɕɪbʊˈrʲek]) is a meat pastry that is popular in Mongolia, which is similar to recipes in Russian and other cuisines like Chebureki. It is a circle of wheat flour dough folded in half around a filling of minced or ground beef, mutton, or camel, and ground up or deep fried. The seasoning of the meat is with onion and salt (and sometimes garlic) and once served, Khuushuur can be enjoyed as is or accompanied by ketchup or Maggi sauce. Aside from the traditional meat-filled version, there are alternative preparations of Khuushuur. Some variations replace the meat filling with carrots, cabbage (although less popular), or mashed potatoes. However, vegetarians should be aware that these vegetable versions can retain a distinctive taste of mutton due to the use of cooking oil.[1]

Khuushuur
TypeDumpling
Place of originMongolia
Main ingredientsDough, meat (beef or mutton), onions or garlic, salt

The history of Khuushuur is deeply intertwined with the nomadic traditions and culinary heritage of Mongolia. Khuushuur is a traditional Mongolian dish that has been enjoyed by the nomadic people for centuries.

In modern times, Khuushuur remains a cherished dish in Mongolian culture, commonly served during festivals, celebrations, and family gatherings. Khuushuur is famously served in the Mongolian traditional festival Naadam, and it has also become a popular street food across Mongolia and can be found in restaurants and homes throughout the country.

Preparation

The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of Khuushuur has a round shape produced by pressing the dough and mince together using the dough roller. After making the pockets, the dumplings are fried in oil until the dough turns a golden brown. The Khuushuur is then served hot, and mostly eaten by hand. At its most basic, Khuushuur comes on a plate with paper napkins or tissues to pick it up. In a restaurant it comes four to an order with a lettuce leaf and gherkins on the side, carrot salad if the place is a bit more posh.[1]

Ingredients
  • 1 lb ground beef
  • 1 onion minced
  • 1 clove garlic minced
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 cups flour
  • 2 cups water (more or less)[2]

Instructions

Mix all the ingredients, except the flour and water, in a bowl and set aside

  1. Add flour to another bowl and slowly add water while mixing the dough by hand until the dough is smooth and slightly sticky
  2. Remove dough from bowl and divide into four
  3. Take one piece of dough and cover the rest with plastic wrap so that it doesn't dry out
  4. Roll into a thick rope and cut and into 2 inch pieces
  5. Shape into a flat circle, stuff with a tablespoon of the meat mixture and seal ends using a bit of water.
  6. Repeat until you use up the remaining ingredients[2]
  7. The finished Khuushuur are fried in oil, not too dark.
  8. The heat produces steam within the pockets, causing some juice to drip out after a while, which will splash around when hitting the hot oil. It is recommended to cover the pan with a screen to keep the oil in.
  9. On the stove in the yurt (known as ger in Mongolia), the Khuushuur are normally deep fried in oil. A modern deep fryer serves just as well.[3]

This type of Mongolian cuisine is similar to buuz in that the meat is prepared in the same way and cooked in a dough pocket, the principal difference being that buuz is steamed instead of fried.

See also

References
  1. Bogert, Millicent (2014-12-16). "Real street food: Mongolian Khuushuur". The Guardian. ISSN 0261-3077. Retrieved 2023-07-17.
  2. BATSHEVA (2018-07-23). "Mongolian Meat Pockets (Khuushuur)". Kitchen Coup. Retrieved 2023-07-17.
  3. "Khuushuur - Fried Filled Pockets - Recipe from Mongolia". www.mongolfood.info. Retrieved 2023-07-17.

Media related to Khuushuur at Wikimedia Commons


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.