Shuudag

Shuudag is a traditional Mongolian dish that is a type of dumpling. It is often prepared during celebrations and gatherings, particularly Tsagaan Sar, the Mongolian New Year. The filling of shuudag typically consists of finely chopped raw meat, most commonly beef or mutton, seasoned with salt, pepper, and sometimes wild onions or garlic.

The dough for shuudag is usually made from wheat flour and water, kneaded until smooth and elastic. Small portions of the dough are then flattened into thin rounds. The meat filling is placed in the center of each round, and the edges are sealed to form a crescent or half-moon shape. Some variations may involve different folding techniques or the addition of other ingredients to the filling, though the simple raw meat filling is characteristic.

Shuudag are traditionally cooked by boiling in water or broth until the dough is cooked through and the meat filling is cooked by the heat of the dough. The dish is usually served hot, often with a side of sour cream or a simple dipping sauce. The preparation and consumption of shuudag hold cultural significance in Mongolia, representing hospitality and community. The exact origins of shuudag are not precisely documented, but dumplings and similar filled doughs are common across many Central Asian and East Asian cuisines, suggesting a shared culinary heritage.