Khuushuur ( mn, хуушууp ; ; rus, чебуре́к, cheburek, t͡ɕɪbʊˈrʲek) is a meat pastry or dumpling popular in

Mongolia Mongolia; Mongolian script: , , ; lit. "Mongol Nation" or "State of Mongolia" () is a landlocked country in East Asia, bordered by Russia to the north and China to the south. It covers an area of , with a population of just 3.3 million, ...

that is relatively similar to similar items in

Russian Russian(s) refers to anything related to Russia, including: *Russians (, ''russkiye''), an ethnic group of the East Slavic peoples, primarily living in Russia and neighboring countries *Rossiyane (), Russian language term for all citizens and peo ...

and other cuisines like

chiburekki Chebureki; via russian: чебурек, cheburek, which is single form; plural one is russian: чебуреки, chebureki; see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. ...

. The meat,

beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantit ...

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

, or camel, is ground up and mixed with

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...

(or garlic), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of khuushuur has a round shape produced by pressing the dough and mince together using the dough roller. After making the pockets, the cook fries them in oil until the dough turns a golden brown. The khuushuur is then served hot, and can be eaten by hand. This type of

Mongolian cuisine Mongolian cuisine predominantly consists of dairy products, meat, and animal fats. The most common rural dish is cooked mutton. In the city, steamed dumplings filled with meat—"buuz"— are popular. The extreme continental climate of M ...

is similar to

buuz Buuz ( mn, Бууз; /''Buuza'', , Chinese: 包子/Baozi) is a type of Mongolian steamed dumpling filled with meat. An example of authentic Mongolian and Buryatian cuisine, the dish is traditionally eaten at home during Tsagaan Sar, the Lunar ...

in that the meat is prepared in the same way and cooked in a dough pocket, the principal difference being that buuz is steamed instead of fried.

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Recipe

Recipe

Recipe
Dumplings Savoury pies Deep fried foods Mongolian cuisine {{Mongolia-cuisine-stub

See also

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