Khuushuur (Mongolian: õóóøóóp) is a kind of
meat pastry or dumpling popular in Mongolia, similar to Russian and other
The meat, either beef or mutton, is ground up and mixed
with onion (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 made 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 is similar to
buuz 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.
Some Mongolians hold the fresh khuushuur between their palms and also with the
tips of all fingers to stimulate the nerves and blood circulation in the hands.
This is believed to be curative. In some occasions, a hot khuushuur is placed on
the soles of the feet and other selected places to treat neurosis and health
conditions related to the balance of the air element of the five elements
composing the human body.