Baatar Boortsog
Background
Baatar Boortsog is a traditional Mongolian deep-fried pastry typically served as a sweet treat or a snack. These delicious morsels have been part of Mongolian cuisine for centuries, often enjoyed on special occasions and during festivals. The name "boortsog" derives from an ancient Mongolian word for baked or fried dough. Mongolians deeply appreciate boortsog for its simplicity, the use of minimal ingredients, and its ability to sustain energy, especially in the harsh climate of the steppes.
The preparation of Baatar Boortsog brings families together, reminiscent of a time when different generations would unite in the ger (traditional Mongolian tent) to cook and share stories. Its history is a testament to Mongolian resilience and culinary tradition. The recipe has evolved slightly over the years, with some families incorporating local variations and personal flairs to the classic method.
Ingredients
Preparation
Preparing the Dough
To prepare Baatar Boortsog, start by combining the flour with a pinch of salt and a spoonful of sugar in a large mixing bowl. Introduce a packet of yeast to help the dough rise, giving a light texture to the fried results. The yeast should be dissolved in a lukewarm milk (or water) mixture to activate it before adding to the flour mix.
Kneading and Resting the Dough
Gently knead the ingredients together, adding slightly melted butter to create a pliable dough. This kneading process should take about 10-15 minutes, ensuring the dough is sufficiently elastic. Cover the dough with a clean kitchen towel and leave it to rest for at least an hour in a warm environment for the yeast to work its magic.
Cooking Process
Shaping the Boortsog
Once the dough has risen, roll it out onto a floured surface using a rolling pin until it's about half an inch thick. Cut the dough into small squares or diamond shapes; traditionally, some families like to use different molds to give variation in appearance.
Frying
Heat a substantial amount of oil in a deep pan until it reaches the ideal temperature for frying. You can test the oil with a small piece of dough; it should sizzle and rise to the surface once immersed. Fry the shaped pieces of dough in batches to avoid overcrowding. Fry each piece until they turn a deep golden brown, flipping them occasionally for even cooking. Maintain a watchful eye to prevent any from burning. Once removed from the oil, place the boortsog on paper towels to absorb any excess oil.
Using a Cooking Timer
It's beneficial to use a cooking timer to monitor the frying time, which usually lasts about 3-5 minutes per batch, ensuring they keep their delightful crispiness without overcooking.
Serving Suggestions
Baatar Boortsog is best enjoyed warm, either plain or sprinkled with sugar or drizzled with butter and honey for added richness. These pastries can be served as an accompaniment to tea or coffee, making them a comforting way to start the day or wind down in the afternoon. For a truly Mongolian experience, pair the boortsog with traditional milk tea or salty Mongolian tea known as suutei tsai.
Enjoying the Meal
Part of the joy of making Baatar Boortsog is the opportunity to share it with others. Due to its manageable preparation, it can be a communal activity, bonding family and friends over shared labor and satisfaction. Recognized for its versatility, you can experiment by adding sweet or savory fillings if you feel adventurous, although the classic plain recipe remains beloved. Revel in the moment of biting into the crispy exterior to reveal the soft and slightly chewy interior, a reminder of the simple pleasures that life has to offer.