The Mongolia Partnership between Joint Christian Services International, Ohio Conference churches, and Mennonite Mission Network began in 1993.
The ministries in Mongolia serve a variety of people. Some examples are, ArtisAltaï, a project started to teach women life and business skills through creating jewlry and felt products, and Eagle boxing club, teaches chidren discipline, discipleship and love.
Mongolian meat pies are a recipe fora popular dish in Mongolia. This recipe was first featured as one of the convention recipes during Mennonite Mission Network’s Cooking Show in 2009.
Ingredients
For dough:
2 1/4 c all-purpose flour
1/2 tsp salt
3/4 c warm water
To speed the process, you can substitute gyoza-style wrappers for dough.
For filling and frying:
2 garlic cloves
1 1/2 tsp salt
1 lb ground fatty lamb shoulder
1 c minced onion
2 scallions, minced
1/4 c water
6-8 c vegetable oil
Directions:
Make the dough. Stir together flour and salt, then stir in warm water until dough forms. Transfer to a floured surface and knead briefly. Form into 16 balls. Let stand, covered, at room temperature for one to two hours. While dough stands, mince and mash garlic to paste with 1/2 tsp salt, then stir together with lamb, onion, scallions and water in a bowl.
Roll out one ball of dough into a 3- to 4-inch round on a floured surface. Put about 1 tablespoon of the filling to one side, flattening the filling slightly, and fold the other half over it to form a half-moon.
Press edges together to seal, forcing out air. Starting at one end of the curve, fold edge over in triangles (each fold should overlap previous one), pressing as you go and pressing last fold under. Repeat with remaining dough and filling.
Heat oil to 375° F. Fry pieces, four at a time, until golden and meat is just cooked through (about 6 minutes). Transfer to paper towels to drain. Keep pies warm on a baking sheet in oven. Serve warm.
Click here for more information about Mennonite Mission Network ministries in Mongolia.
