Preheat your oven to 180 C. To make the dough, put the flour in a large bowl then gradually add the water, mixing to a firm dough. Knead lightly for a minute or two, then wrap in plastic wrap and put in the fridge while you make the filling.

Mix the meat with the onion, garlic, caraway seeds, and season with salt and pepper to your liking. Take the dough out of the fridge and divide into 16 pieces, then roll one out to a 10 cm (4 inch) diameter circle. Place a couple of heaped teaspoons of the meat mix on half of the circle but away from the edge, then fold one side over the meat. Press the edges together, then fold the sealed edge over again, crimping as you go. Repeat with the remaining meat and dough.

In a wok or large frying pan, heat the oil to around 180 C, or when a piece of bread sizzles and turns golden in less than a minute. Gently lower the khuushuur into the oil in batches of 3 or 4, and cook for around 4 minutes until golden. Once all the khuushuur are cooked, place on a foil lined baking sheet and cook for 10 minutes in the oven, then serve.