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Khushuur (khushur)
A dish of Buryat and Mongolian cuisine, khushuur, consists of deep-fried dough pockets filled with meat. Depending on the geographical location, these pockets can come in different shapes – both round and flat. Khushuur is often referred to as small chebureks or flattened pies.
The main distinguishing feature of this national dish is the filling, which is made exclusively from minced meat (beef, pork, lamb, and even horsemeat). Onion and a lot of water are added to the stuffing for juiciness. No spices are used in the classic version. As for the dough, it is the simplest – made of water and flour.
Preparation Time: 60 minutes.
Caloric Value: 449 kcal per 100 grams of the dish.
Ingredients
Show ingredients
Filling:
- meat – 400 g;
- white onion – 100 g;
- water – 50 ml;
- salt – to taste.
Dough:
- all-purpose flour – 250 g;
- water – 130 ml;
- salt – a pinch.
For frying, you will need odorless vegetable oil – 0.5 liters.
Preparation
- Prepare the ingredients for the khushuur filling. The meat should have some fat, so if lean beef is used, add some lard, tail fat, or fatty pork – 1/3 of the total weight.
- Gather the components for the dough. It is better to sift the flour beforehand.
- Since the stuffing in the classic version is not minced with a meat grinder but chopped with a knife, it is more convenient to do this while the piece of meat is slightly frozen. Cut it into slices of 0.5-0.7 centimeters first, then divide into small cubes.
- The onion is also chopped with a knife – first into thin half-rings, then minced crosswise into tiny pieces.
- Mix the meat and onion cuts.
- Pour in the water, add salt, and mix the filling again. The water should not remain as a separate component in the bowl – it should all be absorbed into the filling and become one whole.
- Proceed with preparing the dough. Pour the flour into a spacious bowl and mix it with salt. Make a well in the center and pour in the water.
- Knead the dough with your hand directly in the bowl. It doesn’t need to be kneaded too thoroughly at this stage – after resting, it will be much easier to work with, as the gluten will develop and the dough will become soft and pliable. Cover the kneaded dough with a towel and let it rest for about 10-15 minutes.
- After the specified time, knead the flour mixture on the table. Then separate a small portion and roll it into a sausage shape. Cut it into pieces of 3 centimeters.
- Dip them in flour and roll out into thin discs with a diameter of 12-13 centimeters (no more).
- Place filling on half of the circle. There should be quite a lot, so that the khushuur is not too flat – about 2 tablespoons.
- Join the edges of the disc in the usual way.
- Then, for better seam strength and simply for aesthetics, go along the seam, twisting the edge into a braid.
- Place the prepared khushuurs on a floured board.
- In a small pot, heat the oil until a light white smoke rises. Immerse the khushuur in it and fry on both sides until golden brown over medium-high heat.
- Transfer the finished products to a paper towel where the excess fat will be absorbed.
Khushuur is served hot – fresh out of the fryer. It is a very hearty and tasty dish, but when biting into it, caution should be exercised, as hot meat juice is inside. A bit of cold sour cream or another fermented dairy product would be very appropriate here, as well as fresh herbs and vegetables.
