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| Type | Dumpling |
|---|---|
| Place of origin | Mongolia |
| Main ingredients | Dough,meat (beef ormutton),onions orgarlic, salt |
Khuushuur (/ˈkuːʃʊər/;Mongolian:хуушуур[χʊ́ːʃʊˑr̥]) is a traditionalMongolian fried meat pastry. It consists of a circle ofwheat flour dough folded in half around a filling of minced orgroundmutton, sometimesbeef, and pan- or deep-fried. The meat is seasoned with onion and salt; some cooks also add garlic and pepper. Versions containing potatoes, carrots, or cabbage are less common.
Historically, khuushuur and related dumplings such asbuuz andbansh are considered localized adaptations ofChinese dumplings.Wheat was not traditionally grown in Mongolia due to thenomadic lifestyle, but the influence ofChinese cuisine introduced dumpling-like preparations that became part of Mongolian food culture.[1] The Mongolian namekhuushuur comes from the Chinesehuǒshāoer (火烧儿), a type ofshaobing.
Khuushuur is widely available across Mongolia. In urban areas, it is commonly found in restaurants, while in rural regions, it may be sold from roadside stands or private homes. It is also a popular home-cooked dish. The dish is commonly associated withNaadam, Mongolia’s summer festival.[1]
To make khuushuur, wheat flour and water are combined into a firm dough, kneaded briefly, then chilled. The filling consists of fatty lamb ormuttonmince mixed with finely diced onion, chopped garlic, salt, ground black pepper, and optionallycaraway seeds. The chilled dough is divided into small portions, each rolled into a 10 cm diameter circle. A small quantity of the meat mixture is placed in the center, and the dough is folded over and sealed, crimping the edge. The pastries are deep-fried, then baked briefly in the oven.[1]
Khuushuur may be accompanied bylettuce,gherkins, orcarrot salad. Condiments such asketchup,Maggi sauce, ormayonnaise are sometimes used.[1]
Taste varies little among preparations, with differences mostly due to meat quality or cooking oil. Vegetarian variants often carry a strong flavor of mutton due to the shared cooking oil. The dish generally includes more fat in the meat mixture than is common in Western cooking.[1]
Media related toKhuushuur at Wikimedia Commons
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