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First
chop the mutton, beef and sheep's-tail fat into small cubes. Add chopped
onions, salt and pepper to make the stuffing. Wrap the stuffing in
dough, and put in an oven to roast for 20 minutes. The dumplings are
thin-skinned, with tender meat stuffing and very delicious. The Uygurs
often eat these together with nang (crusty pancakes) and rice to be
eaten with the hands.