Active Time

　　1 1/4 hr

　　Total Time

　　2 1/4 hr

　　Luke Meinzen likened cooking these classic half-moon-shaped pies to "herding miniature manatees in a hot-oil sauna." We traded lamb for the mutton and scallions for the wild leeks in these hearty little pastries that have been eaten by Mongolian nomads for centuries.

　　

Ingredients

Makes 16 (3-to 4-inch) pastries

　　

For dough:

21/4 cups all-purpose flour

　　1/2 teaspoon salt

　　3/4 cup warm water

　　

For filling and frying;

2 garlic cloves

　　1 pound ground fatty lamb shoulder

　　1 cup minced onion

　　2 scallions, minced

　　1/4 cup water

　　6 to 8 cups vegetable oil

　　

Equipment:

a deep-fat thermometer

　　

Make dough:

Step 1

Stir together flour and salt, then stir in warm water until a dough forms. Transfer to a floured surface and knead briefly. Form into 16 (1 1/2-inch) balls. Let stand, covered with an inverted large bowl, at room temperature 1 to 2 hours.

　　

Make filling while dough stands:

Step 2

Mince and mash garlic to a paste with 1 1/2 teaspoons salt, then vigorously stir together with lamb, onion, scallions, and water in a bowl.

　　

Form and fry pies:

Step 3

Preheat oven to 250°F.

　　

Step 4

Roll out 1 ball of dough into a 3- to 4-inch round on a floured surface with a floured rolling pin. Put about 2 tablespoons filling to one side on round, flattening filling slightly, and fold other half over it to form a half-moon. Press edges together to seal, forcing out air. Starting at one end of curve, fold edge over in triangles (each fold should overlap previous one), pressing as you go and pressing last fold under (this will help seal). Repeat with remaining dough and filling.

　　

Step 5

Meanwhile, heat 1 1/2 to 2 inches oil to 350°F in a deep 4- to 5-quart heavy pot.

　　

Step 6

Fry pies, 4 at a time, until golden and meat is just cooked through, about 6 minutes. Transfer to paper towels to drain. Return oil to 350°F and skim off any blackened bits between batches. Keep pies warm on a baking sheet in oven.