Chuuschuur

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Chuuschuur

Chuuschuur ( Mongolian хуушуур [ xʊ́ːʃʊr ]) are fried or deep-fried dumplings in Mongolian cuisine . The meat (usually mutton, sometimes beef) is seasoned with onions, garlic, salt, cumin and sometimes other spices. The cook shapes the dough into round lumps, then fills the meat and folds the dough circle in half, creating a semicircular dough pocket. The dumplings are closed by pressing the seam and fried in oil until the dough turns golden brown. Chuuschuur are served hot and eaten out of hand. A variant often sold in markets is flat and round.

Some Mongolians hold freshly made, still hot chuuschuur on their palms and fingertips to stimulate the nerves and blood circulation of the hands, this is considered healthy.