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MongoliaLastDay 153.JPG
Type Dumpling
Place of origin Mongolia
Main ingredients Dough, meat (beef or mutton), onions or garlic, salt

Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr]; Chinese: 合子; pinyin: hé zi; Russian: чебуре́к, tr. cheburek, IPA: [t͡ɕɪbʊˈrʲek]) is a meat pastry or dumpling popular in Mongolia, similar to Russian and other cuisines' chiburekki or Garlic chives wrap. The meat, either beef or mutton, is ground up and mixed with onion (or garlic), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of Khuushuur has a round shape made by pressing the dough and mince together using the dough roller.

After making the pockets, the cook fries them in oil until the dough turns a golden brown. The Khuushuur is then served hot, and can be eaten by hand.

This type of Mongolian cuisine is similar to buuz in that the meat is prepared in the same way and cooked in a dough pocket, the principal difference being that buuz is steamed instead of fried.

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