Khuushuur

Ingredients

• 180 g All Purpose Flour
• 90 ml Water
• 300 g Beef
• 1 pcs Onion
• 2 pcs Garlic
• 0.5 tsp Caraway Seeds
• 0.5 tsp Black Pepper
• 2 tsp Kosher Salt
• 500 ml Vegetable Oil
• 2 tbsp Ketchup

Method

1. In a medium bowl, mix {all_purpose_flour} with {water} and a pinch of {kosher_salt} until a shaggy dough forms, then knead until smooth and slightly tacky. Cover and let it rest so the gluten relaxes and the dough rolls thin without springing back.
2. Keep the dough covered at room temperature until supple and easier to roll.
3. In a bowl, combine {beef}, {onion}, {garlic}, {black_pepper}, {kosher_salt}, and {caraway_seeds}. Mix vigorously until the filling looks sticky and cohesive; this helps it stay juicy inside the pastry.
4. On a lightly floured surface, roll the rested dough into thin rounds. Spoon the filling onto one side, fold into half moons, and press out air before crimping tightly so the {beef} juices stay inside while frying.
5. Heat {vegetable_oil} in a deep skillet over medium heat until shimmering. Fry the pastries in batches without crowding, turning once, until deeply golden and blistered and the filling is cooked through. Drain briefly so the crust stays crisp.
6. Serve the {fry_khuushuur} pastries immediately with {ketchup} on the side, and finish with a light pinch of {kosher_salt} if needed to wake up the crust.