Mongolian Khuushuur (Fried Meat Dumplings) with Spicy Dipping Sauce

In a large bowl, combine 2 cups all-purpose flour, 1/2 cup warm water, and 1 teaspoon salt. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover and let rest for 15 minutes.

While the dough rests, prepare the filling. In a separate bowl, combine 1 pound ground beef, 1 finely minced medium onion, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Mix thoroughly until well combined.

Divide the dough into 12 equal pieces. Roll each piece into a thin, round wrapper, about 4-5 inches in diameter.

Place about 1 tablespoon of the meat filling in the center of each dough wrapper. Fold the dough over to create a half-moon shape, then crimp the edges tightly to seal, forming a decorative pattern.

Heat 2 cups vegetable oil in a large skillet or deep pot over medium-high heat until it reaches 350°F/175°C. Carefully place 3-4 khuushuur into the hot oil, ensuring not to overcrowd the pan.

Fry the khuushuur for 3-4 minutes per side, or until golden brown and the meat filling is cooked through. Use a slotted spoon to remove them from the oil and place on a wire rack lined with paper towels to drain excess oil.

While the khuushuur fry, prepare the dipping sauce. In a small bowl, whisk together 1/4 cup soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon chili garlic sauce. Serve the hot khuushuur immediately with the spicy dipping sauce.