Khuushuur

Khuushuur is Mongolia's counterpart to chebureki, which is a Russian fried pastry filled with seasoned ground meat. It's a Mongolian dish that owes its origins to Russian cuisine. The ingredients in khuushuur are identical to those in buuz or bansh, but it's significantly bigger, around 4-6 times bigger than a typical buuz. Because it's deep-fried, it's commonly fashioned into an oval or half-moon and is considerably oilier than the previous two dumplings. The main course during Naadam, a traditional Mongolian festival that includes tournaments in three sports: wrestling, horse racing, and archery, is khuushuur. The khuushuur offered during Naadam is spherical, unlike the homemade varieties.

Ingredients

• 1 lb ground beef, 1 onion minced, 1 clove garlic minced, 1 teaspoon salt, ¼ teaspoon ground black pepper, 3 cups flour, 2 cups water ( more or less)

Instruction

• Mix all the ingredients except the flour in a bowl and set aside
• 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 and into 2 inch pieces
• Shape into a flat circle, stuff with tablespoon of meat and seal ends using a bit of water. See pictures above.
  
• Repeat until you use up the remaining ingredients