Featuring Chef Dulmaa
Our featured chef, Dulmaa, grew up in a small, peaceful village in Mongolia and is currently living in the capital city, Ulaanbaatar. She graduated from the National University of Mongolia with a bachelor’s degree in International Relations and is now working for YUM! brands as a supply chain management specialist. She loves sharing the culture of Mongolia with others, especially those who are unfamiliar with nomadic culture and tradition.
Khuushur (or Khuushuur) is a Mongolian meat or potato pocket or dumpling that is fried. It can be made from any cut of meat or mashed potatoes.
Ingredients to gather ahead of time
- 1 lb ground beef or 1 lb of mashed potatoes
- 1 onion minced
- 1 clove garlic minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups flour
- 2 cups water (more or less)
Oil for frying
Making the Meat or Potato Filling
- Mix all the ingredients except the flour in a bowl and set aside.
Making the Dough
- Add flour to another bowl and slowly add water while mixing the dough by hand until the dough is smooth and slightly sticky
- Remove dough from bowl and divide into four
- Take one piece of dough and cover the rest with plastic wrap so that it doesn’t dry out
- Roll into a thick rope and cut into 1.5″ pieces.
- Shape each piece into a flat circle about 4″ in diameter.
- Stuff with tablespoon of meat and seal the ends of the circle, using a bit of water. Pinch the ends together to seal them fully.
- Repeat until you use up the remaining filling and dough.
Frying the Pockets
- Heat oil in a wok or pan to medium-high heat for 5-10 minutes. You need enough oil in the pan so that the pockets don’t stick to the bottom of the pan. You’ll know it’s hot enough when you drop in a piece of dough and the oil bubbles around it.
- Place the pockets into the pan to fry about 4-6 minutes on each side, flipping them once. They’ll become a golden brown color when done.
- Scoop the finished pockets out of the oil and place on a plate or bowl. Finish frying all the pockets and enjoy!