做法
- 做面团:把面粉和盐混合。加温水揉8分钟成顺滑面团。静置30分钟。
- 做馅料:把羊肉、洋葱、蒜、盐、胡椒、葛缕子粉和冷水混合。用筷子单向搅90秒。
- 把面团搓条,切16段。每段擀成直径13厘米、厚2毫米的圆皮。
- 在每张皮的一半放2大勺馅料。边缘刷水,对折成半月形。压紧封口,再用叉子或手指压花边。
- 把油加热到175°C——一小块面应立即浮起冒泡。
- 每批3到4个,每面炸4分钟,翻动,直到深金酥脆。皮会略微膨胀。捞到沥油架上。趁热用手吃。
Common questions
Can 蒙古炸馅饼 be made ahead?
蒙古炸馅饼 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 25 minutes.
Is 蒙古炸馅饼 spicy?
蒙古炸馅饼 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 蒙古炸馅饼 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 蒙古炸馅饼 to make at home?
蒙古炸馅饼 sits at intermediate difficulty — total time about 70 minutes. The ingredients are not unusual but the timing requires attention.
Can 蒙古炸馅饼 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
蒙古炸馅饼是蒙古的炸肉饼——每场那达慕都见,巨大的油锅里翻滚出炸饼,卖给数千名节日观众。'那达慕khuushuur'已自成季节性传统。乌兰巴托街头摊位也全年都有。每户家庭都有偏好的肉葱比例;基本结构(羊肉、洋葱、蒜、油炸)从不改变。
