Khuushuur

Chuuschuur (Mongolian хуушууp, xʊ ː ʃʊr ), are roasted or fried dumplings in the Mongolian cuisine. The meat (usually mutton, sometimes beef) seasoned with onions, garlic, salt, cumin and sometimes other spices. The chef shaped the dough into round lumps, then it is poured into the flesh and the folds Teigkreis to half, making a semi-circular pastry is formed. The dumplings are closed by pressing the seam and fried in oil until the dough is golden brown. Chuuschuur be served hot and eaten out of hand. A commonly sold in markets variant is flat and round.

Some Mongolians keep fresh, still hot Chuuschuur, this is on her palms and fingertips to stimulate the nerves and the blood circulation of the hands as well.

• Filled pastries
• Mongolian cuisine