Since trying the noodles, I’ve been looking into Mongolian tsu-van recipes.
A couple things stand out–
-it seems like the noodles are always rolled out into large sheets and either oiled before cutting, or griddled on the central stove, if made in a ger.
-as the chef described, but had difficulty communicating the “steam-fry” technique, the noodles are indeed steamed on top of the lamb and veg mixture
-oddly, none of the videos I watched spent any time mixing the noodles back in to the lamb/veg mixture and cooking in the oily mixture to develop a crust like I liked in the noodles from Asian Grill. They usually showed the noodles on top mixture is stirred together, then served.
This English-speaking Canadian (seems like his mom is Mongolian) provides one of the steamed-only recipes, with oiled sheets of noodles. https://www.youtube.com/watch?v=PRzhfapxfDw
This subtitled version uses pre-cooked mutton, https://www.youtube.com/watch?v=2hK_XEvtyG0 takes place in a ger, and “bakes” the noodle sheet on a griddle before slicing to noodles and steaming (2:39)
Another ger version, seen after griddling here https://www.youtube.com/watch?v=-DrPRkItbIc at 50 seconds
These Mongolian vegetarians oil, then cut and steam their noodles.
In any case, I’ll probably be trying various noodle techniques out sometime soon.
I liked the dumplings more than I expected to. It’s a fairly simplistic lamb flavor, but very juicy, at least for those that haven’t burst. The meat seemed more coarsely chopped than meatball texture.
The staff and Mongolian customers tended to favor the fried meat pies (khuu-shur), which didn’t appeal at the time, but might be a better vehicle for a coarsely chopped lamb mixture that releases juices.
