All Mongolian Recipes
The Food of the Nomads
Diese Seite in deutscher Sprache | Contact | Sitemap | Search

Khuushuur - Хуушуур

Large filled pockets, fried or deep fried.

This recipe from Mongolia is one of three variations on filled pockets. The ingredients for dough and filling of the Buuz are exactly the same as with Khuushuur and Bansh, the differences are in the size, shape, and cooking method.


Noodle Dough

250 g Flour
1.5 dl Water


300 g Minced meat Traditionally, mutton is used, other types of meat such as beef work just as well.
Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat.
Borts can also be used.
1 p. Onion Minced
2 p. Garlic cloves Minced
3-5 tblsp. Water
Öl For frying

Prepare the Filling

Prepare the dough

Form the pockets

The decorative design of the Khuushuur is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.

The Cooking

Serving suggestions

The tradition mongolian cuisine knows very little vegetable, so that the Khuushuur are considered a complete meal (possibly with Ketchup or other condiment). Served this way the quantities given are good for 2 people.

When served with vegetables or other side dishes, the quantities should easily feed 4 people.