- Dough
- Maize or wheat dough
- Made with
- Unfilled dough pieces, often of corn flour
- Cooked
- Boiled
- Served
- With boiled mutton or beef, broth, and a garlic or potato sauce
- Size
- About 6 cm across
- Note
- A borderline case: it stretches the definition of a dumpling.
Not known yet We don’t yet have a photo we can use, a written story, a recipe, a date for its first record, a dated or primary source or a precise place of origin for Dulkh-khaltam. What we do have is below, with its sources.