Mongolian Huushuur Recipe

With 30 million herd animals in the country, Mongolians eat a lot of meat and milk products. Fruit and vegetables are harder to come by. Nothing grows in the long winter, so most of the year, only vegetables like potatoes, onions and turnips, which store well, are available.
(Note: many of the “Mongolian” recipes in cook books are from inner Mongolia, or are Chinese versions of Mongolian food. In Mongolia, people usually eat very simply, using few spices or fancy sauces.)
Huushuur (fried meat patties) recipe makes about 32 patties
For the filling:
1 kg minced mutton or beef, with fat included
1/2 teaspoons salt 1 onion, chopped 2 cloves garlic, crushed water to mix
Mix the filling ingredients together into a firm paste. For the dough: 4 1/2 cups flour 1/2 teaspoon salt water to mix the dough ingredients together and knead into a dough. Divide into smaller pieces and roll these into cylinders about 3 cm in diameter. Cut the cylinders into 4cm lengths. To assemble: Take one length of dough and squash it into a circle. Roll it out until it is 8 to 10cm wide. Roll more at the edges than in the middle, so the dough is slightly thinner around the edges. Put 2 1/2 dessert spoons of meat mixture onto one side of your circle, leaving a space around the edges. Fold the other side over, pinching the edge flat. Leave one corner open and squeeze out the air, then seal the corner. Fold the corner over and pinch again, then work around the edge folding and pinching into a twist pattern. Repeat the process with the rest of the filling and dough pieces.

To cook:
2 liters oil in a wok (make sure the oil comes no higher then 5 cm below the top). Fry three or four pasties at a time for two minutes each side, until they are brown and the meat is cooked. Eat with tomato ketchup or soy sauce.