Is there a vegan khuushuur?
First of all, yes, there are vegan khuushuur. Khuushuur is a type of stuffed dumpling from Mongolia, usually filled with meat. To make them vegan, you can replace the meat filling with a plant-based alternative, such as roasted vegetables, tofu, or beans. You can also make vegan dough by using plant-based margarine or oil instead of butter or lard. There are also many vegan khuushuur recipes online that you can try.
What are Khuushuur?
Khuushuur are a type of filled dumpling originally from Mongolia. They are made from dough made from flour, water and often milk or eggs. The dough is then rolled into small, thin circles and filled with a filling of meat, vegetables, or other ingredients. The edges of the dough are then folded over and pressed together to encase the filling and form a sort of filled dumpling. Khuushuur are typically deep fried or fried until golden and crispy. Often served as a snack or as part of a larger meal, they are a popular dish in Mongolian cuisine.
The Mongolian cuisine
Mongolian cuisine is known for its hearty and flavorful dishes, often based on meat and grains. Some typical Mongolian recipes include:
Buuz: These are stuffed dumplings similar to khuushuur but larger and softer. They are usually stuffed with ground beef, onions and garlic and then boiled or steamed.
Kofta: These are shaped meatballs made from ground beef or lamb, usually flavored with spices such as garlic, coriander and cumin. They are often fried or grilled and served with rice or noodles. Perhaps known from Turkish cuisine, but this dish reaches far into Asia.
Höröö: This is a type of soup made with meat and vegetables and is usually served with noodles or rice.
Cheese Balls: These are small cheese balls made from a mixture of chopped cheese, flour, and eggs. They are fried in oil until crisp and golden brown, and then served with honey or plum jam.
There are many other Mongolian recipes you can try, such as tsuivan (a type of noodle dish), tsoivan (a type of soup) and khorkhog (a dish cooked in a stone or clay cauldron). Mongolian cuisine is very diverse and offers many delicious dishes to try.
Our filling consists of cauliflower and vegan mince – vegan khuushuur
Our cauliflower and vegan mince filling not only sounds delicious and flavorful, it actually is! You can cut the cauliflower into small pieces or grate it coarsely and then fry it in oil together with the vegan mince until it is lightly browned. Fry until lightly browned and flavors are well blended. Season the filling with spices like garlic, coriander, cumin, or paprika (I used smoked paprika) to add flavor.
Use the filling to fill the khuushuur by rolling out the dough into small circles, placing the filling in the center and pinching the edges to encase the filling. Fry or roast the khuushuur until golden and crispy and serve warm with your choice of side.
if you like our Vegan Stuffed Khuushuur, you might also be interested in these dishes:
- Potato and fig tarte flambée
- Eggplant mini pizza
- Sweet potato bowl a delicious Power Food combination
- Indian Vegan Ghugni Chaat
- Cauliflower steaks from the oven
- Simply make vegan bacon yourself
We made vegan khuushuur!
Equipment
Ingredients
for the khuushuur dough you need:
- 250 grams flour
- 150 ml water
vegan khuushuur filling:
- 125 g soy mince* or similar alternative
- 170 g cauliflower-rice roughly grated cauliflower
- 1 carrot
- 1 onion
- 2 cloves garlic
- smoked paprika*
- caraway* optional
- Salt
- Pepper* from the mill
- neutral vegetable oil for frying
Instructions
Prepare khuushuur dough:
- In a bowl, mix the flour and water into a smooth dough. Let rest covered for about 15 minutes.
Prepare the khuushuur filling:
- Peel and finely chop the onion and garlic.
- Wash cauliflower and grate over the coarse side of your grater.
- Peel and coarsely grate the carrot.
- Fry the chopped onions and garlic with the vegan mince in a pan with some vegetable oil.
- Add the grated cauliflower and carrots and sauté lightly.
- Season generously with the spices, as the dough does not contain any salt. Allow to cool slightly.
filling vegan khuushur:
- Knead the dough again, then form a long roll and divide it into about 12 pieces.
- Roll out the individual pieces of dough into small rounds with a diameter of about 8 to 10 cm.
- Place about a spoonful of the filling in the middle, fold the dumplings together and seal the edges. Try not to include any air so that the dumplings don’t burst while frying.
Fry vegan khuushurr:
- Heat a large pan of vegetable oil over medium-high heat and fry the dumplings until crispy and golden brown. Then drain on kitchen paper.
Notes
Nutrition
Vegan stuffed khuushuur, easy and tasty
You can find an original recipe for mongolian Khuushuur here.
