The Mongols, like just about every other country on earth, have traditional meat pastries.
All measurements are approximate.
Let the dough cool until you can handle it comfortably, then knead it for about 5 minutes on a lightly floured surface until the dough is smooth and elastic. Cover with a damp cloth and let rest for 30 minutes. Most Westerners find this a shade dull, and I understand that Mongols living outside Mongolia take to spices with enthusiasm. Marjoram and paprika are popular with the Mongol community in Hungary, for instance. Sometimes I add a minced clove of garlic, too.