Hot Pot Huushuurs are hearty little meat and vegetable stuffed pastries that have been eaten by Mongolian nomads for centuries. Taditionally they used very fatty lamb meat and wild leeks, but you can use leaner lamb and either green onions or farm-raised leeks and still make an awesome batch of Hot Pot Huushuurs.
Mongolian Hot Pot Huushuurs Recipe-
For the Dough-
- 2-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup warm water
For the Filling and Frying-
- 1 lb. ground lamb
- 1 cup minced onion
- 4 large cloves garlic
- 4 green onions, or 1/2 small leek, chopped fine
- 1/4 cup water
- 6 to 8 cups vegetable oil
To Make the Dough-
- In a large mixing bowl, stir together the flour and salt, and then add in the warm water. Stir in until a dough forms. Transfer to a flat floured surface, and knead for a short time.
- Now form the dough into 16 balls, about 1-1/2″ in diameter each. Cover the balls with an inverted bowl or baking pan and allow to stand at room temperature for 1-1/2 to 2 hours.
To Prepare the Filling-
- While your dough is standing, mince and mash the garlic into a paste with 1-1/2 teaspoons salt.
- In a mixing bowl, vigorously stir the garlic paste together with lamb and all the other filling ingredients and 1/4 cup water.
To Assemble and Fry the Hot Pot Huushuurs-
- Preheat your oven to just its lowest warm setting.
- With a floured rolling pin, roll 1 ball of dough into a 3″ to 4″ round on a floured surface.
- Put about 2 tablespoons of the filling on one side of the round, and flatten the filling a little bit; fold the other side of the round over the filling to form a “half-moon”. Press the edges together, while pressing down on the half moon as well – this will force the air out and seal the huushuur.
- Starting at one end of the curved seal, crimp all along the edge with either your fingers or a fork, to ensure a very tight, solid seal during the frying.
- Start heating your oil in a l4 to 5 quart heavy duty pot over medium-high flame. You want the oil to be hot enough to pop and sizzle when you drop a droplet of water in it.
- Repeat steps 1 through 4 with remaining dough and filling until all 16 huushuurs are assembled.
- Deep-fry the pies, 4 at a time, for about 6 minutes, until they are a rich, golden brown and the meat is cooked through and well done.
- As each batch is done, transfer them to a paper towel-lined baking sheet to drain. In between batches, skim off any blackened bits that have formed on top of the oil.
- Keep the cooked and draining pies warm in the oven.
- Serve your Hot Pot Huushuurs right away, while nice and warm.
Note: For more delicious, authentic and traditional recipes from Mongolia, click here.
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