Mongolian Bansh Recipe
Bansh is a beloved Mongolian dumpling dish, often prepared for special occasions. Traditionally, it is made with mutton or beef, sourced from Mongolia's five primary domestic animals.
Ingredients
- Flour – 250g
- Water – 150ml
- Ground beef or lamb – 1lb
- Onion, minced – 1
- Garlic cloves, minced – 2
- Salt
- Pepper
- Caraway, Curry powder (optional)
Instructions
Preparing the filling:
- Add the meat, onion, garlic, salt, pepper, and other seasonings to a bowl.
- The goal of the mixture is to create a smooth paste. Add just enough water to make the mixture smooth.
Preparing the dough:
- Add enough water to the flour until it becomes malleable. Knead for several minutes until the dough is pliable.
- Shape the dough into a bread loaf shape. When done, rest the dough for 15 minutes.
- Divide the dough into small balls and roll each out until round (you can also use a round cutter to make perfect circles).
Making the dumplings:
- Get one round of dough and add 1 teaspoon or a dollop of the filling into the centre of the dough.
- Fold the circle in half and press the edges together.
- When pressing the edges, try to make it form like braids.
- Repeat the process for the rest of the dough.
- To cook the dumplings, boil water on a deep pan or pot with a pinch or two of salt.
- Once the water has boiled, put the Bansh carefully on the boiling water.
- Let the Bansh sink to the bottom of the pan and boil them for 10 minutes.
- You will know when the Bansh is ready when they all rise to the surface.
- Serve it hot with any sauce of your preference or add some vegetables on the side.
Nutrition
Calories: 255kcalCarbohydrates: 34gProtein: 13gFat: 7gSaturated Fat: 3gCholesterol: 31mgSodium: 127mgFiber: 2gSugar: 1g
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