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Loading...A beloved Mongolian street food and festive dish, these golden hand pies are stuffed with juicy seasoned beef and onion, then shallow-fried until the dough turns crisp and blistered. The result is a hearty, hand-held pocket perfect for cold steppe evenings, served hot with pickled vegetables or a sprinkle of sea salt.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Servings4
Yield8 pastries (4 servings)
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 32 gFat
- 8 gSaturated Fat
- 48 gCarbs
- 3 gFiber
- 3 gSugar
- 26 gProtein
- 820 mgSodium
- 420 mgPotassium
- 55 mgCalcium
- 4 mgIron
- 3 mgVitamin C
- 40 mcgVitamin A
Ingredients
For the dough
- 3 cups (390 g) all-purpose flour
- 1/2 tsp fine sea salt
- 3/4 cup (180 ml) warm water
- 2 tbsp neutral oil such as sunflower or canola
- 1 large egg
For the meat filling
- 1 lb (450 g) ground beef (80/20)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1 1/2 tsp fine sea salt
- 2 tbsp cold water
- 1 tbsp chopped fresh cilantro or green onion (optional)
For frying and finishing
- 1 1/2 cups (360 ml) sunflower or canola oil, for shallow frying
- Flaky sea salt, for serving
Directions
- Make the dough: Whisk flour and salt in a large bowl. In a small bowl beat the egg with warm water and oil, then pour into the flour. Mix with a wooden spoon until shaggy, then knead on a lightly floured surface for 6-8 minutes until smooth and elastic. Cover with a damp towel and rest 20 minutes.
- Prepare the filling: Combine ground beef, onion, garlic, cumin, pepper, salt, cold water, and cilantro in a bowl. Mix vigorously with your hand for about 1 minute until the mixture becomes slightly tacky and holds together when pressed.
- Divide and shape: Cut the rested dough into 8 equal pieces (about 70 g each) and roll each into a ball. On a lightly floured surface, roll each ball into a 6-inch (15 cm) round, keeping the others covered so they don't dry out.
- Fill and seal: Place about 3 tablespoons of filling in the center of each round. Fold the dough over to make a half-moon, then crimp the edge tightly by pressing with the tines of a fork, or by pinching and folding every 1/2 inch to create a rope-like ridge. Make sure the seam is fully sealed to prevent leaking.
- Heat the oil: Pour oil into a heavy 10-inch skillet to a depth of about 1/2 inch and heat over medium to 350-360°F (175-180°C). The oil should bubble immediately when a small piece of dough is dropped in.
- Fry the pastries: Fry 2-3 pastries at a time, seam-side up first, for about 2 minutes until golden on the bottom. Flip and fry another 2-3 minutes, pressing gently with a spatula so the top half also contacts the oil and crisps evenly. The total cook time is roughly 5 minutes per pastry.
- Drain and rest: Transfer fried pastries to a wire rack or paper-towel-lined plate. Let them rest 2-3 minutes so the juices inside settle and the crust firms up slightly.
- Serve hot: Sprinkle lightly with flaky sea salt and serve immediately with pickled cabbage, fresh tomato slices, or a side of milk tea to balance the richness.
Cook’s Notes
- Keep the dough rested and covered; Mongolian kitchens are often dry and the dough can stiffen quickly, which makes sealing harder.
- For an authentic Mongolian flavor, swap half the beef for ground mutton or lamb if you can find it, and add a pinch of dried wild thyme.
- Test the oil temperature with a small scrap of dough; it should sizzle steadily and turn light gold in about 30 seconds. Too cool and the pastry absorbs oil; too hot and it browns before the filling cooks through.
- Don't overfill the pastries or the seam will burst in the oil. About 3 tablespoons per round is the sweet spot for a juicy interior without leaks.
- Reheat leftovers in a dry skillet over medium heat for 2-3 minutes per side to restore crispness; microwaving will make the crust soft.
