khuushuur

The dough is made from flour and water, while the filling commonly uses minced mutton or beef. The All Mongolian Recipes preparation combines the meat with onion, garlic, water, salt, pepper and caraway. These larger pockets are fried in oil rather than steamed.^[1]

A round piece of dough is filled on one side and folded into a crescent. The edge is closed with a folded or braided seam before frying. The sealed wrapper encloses the meat as the outside browns in the oil.^[1]