📝 About This Recipe
This soul-warming dish reimagines the iconic Mongolian fried meat pastry, Khuushuur, by nestling golden, juice-filled dumplings into a rich, aromatic mutton bone broth. It captures the rugged elegance of nomadic cuisine, blending the satisfying crunch of fried dough with a deeply savory, clear soup that highlights high-quality grass-fed meat. It is the ultimate comfort food for cold evenings, offering a multi-textured experience of crispy, chewy, and succulent flavors in every spoonful.
🥗 Ingredients
The Rich Bone Broth
- 1 lb Mutton or Lamb bones (rinsed well)
- 8 cups Water (cold)
- 1 Yellow onion (halved, skin on for color)
- 1 teaspoon Black peppercorns (whole)
- 2 teaspoons Sea salt (adjust to taste)
The Khuushuur Filling
- 1 lb Ground mutton or beef (20% fat content is ideal)
- 1 large White onion (very finely minced)
- 3 pieces Garlic cloves (pressed or minced)
- 1/2 teaspoon Caraway seeds (crushed slightly)
- 1/4 cup Cold water (to make the filling juicy)
The Pastry Dough
- 3 cups All-purpose flour (plus extra for dusting)
- 1 cup Warm water (approximate)
- 1/2 teaspoon Salt
- 2 cups Vegetable oil (for shallow frying)
Vegetables & Garnish
- 2 medium Carrots (sliced into thin rounds)
- 2 medium Potatoes (peeled and cubed small)
- 1/4 cup Fresh dill (chopped)
- 2 stalks Green onions (thinly sliced)
👨🍳 Instructions
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1
Start the broth: Place the mutton bones, halved onion, and peppercorns in a large pot. Cover with 8 cups of cold water and bring to a boil. Once boiling, skim off any foam that rises to the surface.
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2
Reduce heat to low, cover partially, and simmer the broth for at least 1 hour. This extracts the deep marrow flavor essential for an authentic taste.
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3
While the broth simmers, prepare the dough. Mix flour and salt in a bowl, gradually adding warm water. Knead for 5-7 minutes until you have a smooth, firm dough. Cover and let rest for 20 minutes.
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4
Prepare the filling: Combine the ground meat, minced onion, garlic, caraway seeds, salt, and pepper. Gradually mix in the 1/4 cup of cold water until the meat is moist and tacky; this ensures a 'soup' forms inside the dumpling.
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5
Roll the dough into a long log and cut into 12-16 equal pieces. Roll each piece into a ball, then flatten into a circle about 4 inches in diameter, making the edges slightly thinner than the center.
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6
Place a tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal. You can use a fork to crimp the edges for extra security.
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7
Strain the finished broth into a clean pot, discarding the bones and solids. Season with salt. Add the carrots and potatoes to the broth and simmer for 15 minutes until tender.
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8
While the vegetables cook, heat the vegetable oil in a heavy-bottomed skillet over medium-high heat. Fry the mini-khuushuur in batches until golden brown and crispy on both sides (about 3 minutes per side).
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9
Drain the fried khuushuur briefly on paper towels to remove excess grease.
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10
To assemble, place 2-3 hot, crispy khuushuur into individual deep soup bowls.
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11
Ladle the boiling hot broth along with the potatoes and carrots over the dumplings. The hot broth will slightly soften the pastry while the inside remains juicy.
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12
Garnish immediately with a generous sprinkle of fresh dill and green onions. Serve while the dumplings still retain a bit of their fried crunch.
💡 Chef's Tips
Don't skip the resting time for the dough; it relaxes the gluten and makes rolling much easier. Ensure the oil is hot (350°F/175°C) before frying to prevent the dough from soaking up too much oil and becoming greasy. If you prefer a lighter version, you can use beef instead of mutton, but ensure it has some fat for flavor. Be very careful when sealing the khuushuur; if they leak, the juice will cause the oil to splatter and the soup inside the dumpling will be lost. For a truly authentic touch, use a knife to hand-chop the meat rather than using a grinder for a better texture.
🍽️ Serving Suggestions
Serve with a side of Suutei Tsai (Mongolian Milk Tea) for a traditional pairing. A small dish of spicy garlic-chili oil on the side allows guests to add heat to the broth. Pair with pickled cabbage or lightly dressed cucumbers to cut through the richness of the mutton. Offer a dollop of sour cream or Greek yogurt on top for a creamy finish. Enjoy with a cold lager to balance the hearty, savory notes of the fried pastry.