Traditional Mongolian Boortsog Recipe

Ingredients

4 cups of Flour
1 cup of Sugar
1/2 cup of Butter
1 cup of Milk
2 teaspoons of Baking Powder
1/2 teaspoon of Salt
2 large Eggs
Vegetable Oil for frying

Steps and instructions

In a large bowl, combine the flour, sugar, baking powder, and salt.
In a separate bowl, beat the eggs then add them to the dry ingredients.
Add melted butter and milk to the mixture, knead until smooth dough is formed.
Wrap the dough in plastic and let it rest for 30 minutes.
After resting, roll out the dough to about 1/2 inch thickness.
Cut the dough into small pieces or shapes as desired.
Heat the vegetable oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
Fry the dough pieces in the hot oil until golden brown, turning once.
Drain the fried pieces on paper towels.
Let them cool before serving.

Tools for making

Mixing Bowl - A large bowl to combine the ingredients.
Whisk - To beat the eggs and mix the ingredients together.
Plastic Wrap - To wrap the dough and let it rest.
Rolling Pin - To roll out the dough to the desired thickness.
Knife or Cookie Cutters - To cut the dough into small pieces or shapes.
Deep Fryer or Large Saucepan - To heat the oil and fry the boortsog.
Tongs or Slotted Spoon - To remove the fried boortsog from the oil.
Paper Towels - To drain the fried boortsog and absorb excess oil.

Recipe variations

Replace the regular flour with whole wheat flour for a healthier alternative.
Add a teaspoon of ground cinnamon or cardamom to the dough for a spiced flavor.
Instead of using regular sugar, try using brown sugar or honey for a different sweetness.
Add a handful of raisins or chopped nuts to the dough for added texture.
Experiment with different shapes and sizes for the boortsog pieces.
Dust the boortsog with powdered sugar or cinnamon-sugar after frying for an extra touch of sweetness.
For a savory twist, sprinkle some grated cheese or herbs on top of the boortsog before frying.
Create a glaze by mixing powdered sugar with a small amount of milk or lemon juice and drizzle it over the cooled boortsog.
To make a vegan version, use plant-based milk such as almond milk and replace the eggs with a suitable egg substitute.

Recipe overview

Boortsog is a traditional and delicious Mongolian and Central Asian dessert, often enjoyed during celebrations and festivals. These sweet fried dough pastries are simple to make and require only a few common ingredients. The result is a delightful treat that's crispy on the outside and soft on the inside, with a lovely balance of sweetness. Making Boortsog involves mixing the dough, letting it rest, rolling it out, cutting it into shapes, and then frying until golden brown. The whole process is quite engaging and fun, making it a great activity for families to do together. Enjoy these golden nuggets of joy with a cup of tea or coffee, or as a sweet ending to your meal. With this recipe, you'll be able to bring a piece of the Mongolian tradition to your own kitchen! Enjoy the cooking process and the delicious outcome.

Common questions

Can I use a different type of flour?
Yes, you can use all-purpose flour or bread flour as a substitute for regular flour.
Can I use a sweetener other than sugar?
Yes, you can use alternatives like honey or maple syrup, but it may affect the texture and taste of the boortsog.
Can I use margarine instead of butter?
Yes, margarine can be used as a substitute for butter in this recipe.
Can I use a different type of oil for frying?
Yes, you can use vegetable oil, canola oil, or any other oil suitable for frying.
Do I need to let the dough rest?
Yes, letting the dough rest for 30 minutes helps to relax the gluten and makes it easier to roll out and shape the boortsog.
How long should I fry the boortsog?
Fry the boortsog until they turn golden brown, which usually takes about 2-3 minutes per side.
How should I store the boortsog?
Store the cooled boortsog in an airtight container at room temperature. They can last for several days.

Serving dishes and utensils

Rolling Pin - Used to roll out the dough to desired thickness.
Deep Fryer or Saucepan - Used to fry the boortsog in hot oil.
Paper Towels - Used to drain the fried boortsog and soak up excess oil.
Plastic Wrap - Used to wrap the dough and let it rest.
Large Bowl - Used to mix the dry ingredients and combine the dough.
Separate Bowl - Used to beat the eggs before adding them to the dough.
Knife or Cookie Cutter - Used to cut the dough into small pieces or desired shapes.

Origin stories

Boortsog, a deep-fried dough that is popularly enjoyed throughout Central Asia, has a rich history that speaks to the nomadic lifestyle of the region. The simplicity of its ingredients and its compact size made it an ideal food for long journeys across the vast steppes. Often, they would be made in large quantities, dried, and then packed for sustenance during travel. Today, Boortsog is still a staple treat in many households, especially during celebrations and gatherings. Despite its humble origins, it is a testament to the enduring culinary traditions of the nomadic people. One interesting note is that boortsog is sometimes used in rituals, with pieces being thrown into the air for good luck or as an offering. It's more than just a snack; it's a piece of cultural heritage passed down through generations.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.