Mongolian Fried Meat Pies (Huushuur)
Serves: 6
Darlene Legros
1 January 1970
Based on User reviews:
43
Spice
60
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Make dough: Stir together flour and salt, then stir in warm water until a dough forms
2
Transfer to a floured surface and knead briefly
3
Form into 16 (1 1/2-inch) balls
4
Let stand, covered with an inverted large bowl, at room temperature 1 to 2 hours
5
Stir together flour and salt, then stir in warm water until a dough forms
6
Transfer to a floured surface and knead briefly
7
Form into 16 (1 1/2-inch) balls
8
Let stand, covered with an inverted large bowl, at room temperature 1 to 2 hours
9
Make filling while dough stands: Mince and mash garlic to a paste with 1 1/2 teaspoons salt, then vigorously stir together with lamb, onion, scallions, and water in a bowl
10
Mince and mash garlic to a paste with 1 1/2 teaspoons salt, then vigorously stir together with lamb, onion, scallions, and water in a bowl
11
Form and fry pies: Preheat oven to 250°F
12
Roll out 1 ball of dough into a 3- to 4-inch round on a floured surface with a floured rolling pin
13
Put about 2 tablespoons filling to one side on round, flattening filling slightly, and fold other half over it to form a half-moon
14
Press edges together to seal, forcing out air
15
Starting at one end of curve, fold edge over in triangles (each fold should overlap previous one), pressing as you go and pressing last fold under (this will help seal)
16
Repeat with remaining dough and filling
17
Meanwhile, heat 1 1/2 to 2 inches oil to 350°F in a deep 4- to 5-quart heavy pot
18
Fry pies, 4 at a time, until golden and meat is just cooked through, about 6 minutes
19
Transfer to paper towels to drain
20
Return oil to 350°F and skim off any blackened bits between batches
21
Keep pies warm on a baking sheet in oven
22
Preheat oven to 250°F
23
Roll out 1 ball of dough into a 3- to 4-inch round on a floured surface with a floured rolling pin
24
Put about 2 tablespoons filling to one side on round, flattening filling slightly, and fold other half over it to form a half-moon
25
Press edges together to seal, forcing out air
26
Starting at one end of curve, fold edge over in triangles (each fold should overlap previous one), pressing as you go and pressing last fold under (this will help seal)
27
Repeat with remaining dough and filling
28
Meanwhile, heat 1 1/2 to 2 inches oil to 350°F in a deep 4- to 5-quart heavy pot
29
Fry pies, 4 at a time, until golden and meat is just cooked through, about 6 minutes
30
Transfer to paper towels to drain
31
Return oil to 350°F and skim off any blackened bits between batches
32
Keep pies warm on a baking sheet in oven