Naadmiin Huushuur

Ingredients

• 1 kg flour
• 600-700 grams ground (finely ground is better) beef/mutton/lamb
• Salt and pepper for taste
• 1 large yellow onion
• 5-6 cloves of garlic
• Warm water to make dough (make the dough wet enough but malleable)
• 1 small carrot, finely grated (optional)
• Half of a small cabbage, finely grated (optional)
• Frying Oil

Instructions

1. 1
   Much of the ingredients are measured by heart, so it is up to you.
   Make the wet dough with salted warm water. Make it wet and sticky to touch. Cover and rest for more than an hour.
2. 2
   Mix all meat and veggies together with salt and pepper to taste for filling. Let it sit for about 30 minutes to have the ingredients and seasoning mix well. I often take a tablespoon amount of the filling and either fry it on a pan until cooked or microwave for 45 seconds to 1 minute to taste the seasoning. Make changes as needed.
3. 3
   Take a handful of dough and spread it out enough to wrap around about 1 to 1.5 tablespoons of filling inside.
4. 4
   Pinch all ends together to create a round dough filled with meat. Make sure to pinch well so no filling spills out.
5. 5
   Place all pinched round doughs in a bowl to rest with a cover (this way it won’t dry).
6. 6
   Cover the cutting board and rolling pin with oil of your choice (vegetable, sunflower, olive oil, etc.).
7. 7
   Roll the filled dough gently to make a thin, larger dough.
8. 8
   Using a high heat oil (not olive oil) heat the pan. You have two options, fry on a pan or deep fry.
9. 9
   Once the oil has heated enough (medium-high heat), gently lower the flattened dough with filling and fry until golden brown on both sides. Because the dough is flat, it could burn easily, so watch to make sure both sides are golden brown.
10. 10
    Place the finished dumplings on a pile inside a larger bowl and cover and wait a little before eating if you like softer foldable dumpling. If you like the crunchy ones, you can eat them right away.