作法
- 製作麵皮：麵粉加鹽混合，倒入溫水揉 8 分鐘成光滑麵團。靜置 30 分鐘。
- 製作內餡：羊絞肉、洋蔥、蒜末、鹽、胡椒、葛縷子與冷水拌合，以筷子朝同一方向攪打 90 秒。
- 麵團搓成長條後切成 16 等份。每份擀成直徑約 13 公分、厚 2 公釐的圓片。
- 在每張麵皮的一半放上 2 大匙內餡，邊緣刷水後對折成半月形。將邊緣壓緊密合，再用叉子或手指捏出花邊。
- 油加熱至 175°C—丟入一小塊麵團應立即浮起冒泡。
- 每次炸 3 至 4 個，每面約 4 分鐘並翻面，炸到金黃酥脆，麵皮會微微鼓起。撈起置於網架上瀝油。趁熱用手拿著吃。
Common questions
Can 炸肉餅（Khuushuur） be made ahead?
炸肉餅（Khuushuur） 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 炸肉餅（Khuushuur） spicy?
炸肉餅（Khuushuur） 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 炸肉餅（Khuushuur） 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 炸肉餅（Khuushuur） to make at home?
炸肉餅（Khuushuur） sits at intermediate difficulty — total time about 70 minutes. The ingredients are not unusual but the timing requires attention.
Can 炸肉餅（Khuushuur） 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
炸肉餅是蒙古的招牌炸餡餅—在那達慕大會上隨處可見，攤販以巨大的鐵鍋滾油炸出一疊疊餡餅，賣給數以千計的觀禮民眾。「那達慕炸肉餅」一詞已成為節慶限定的代名詞，但這道菜在烏蘭巴托街邊也是全年供應的常見小吃。每個蒙古家庭都有偏好的肉與洋蔥比例，雖可變化，但「羊肉、洋蔥、大蒜、油炸」這個基本架構始終不變。
