you're welcome!

we spent the morning cooking mongolian food for 30, under the baton of our son.
steamed dumplings filled with mutton mince or a fried mutton 'pasties' (but without the veg bits) were the main course.
the party included many who survived the year teaching in mongolia and they said the taste was similar but it lacked the lumps of fat and gristle!
the starter was a salt milk tea with this dish of goodies containing fried 'doughnuts' (but without the yeast), sugar lumps, boiled sweets and dried curds - apparently this was the normal welcome in a ger.