Bansh
Mutton dumplings in broth
Small Mongolian mutton dumplings in broth
MongolianBansh are the small, half-moon dumplings of Mongolia, smaller than buuz and boiled rather than steamed, made by the hundreds before Tsagaan Sar and frozen in Ulaanbaatar balconies through the winter. They're filled with minced mutton or beef, onion and garlic, then boiled in broth to make a filling soup, or simmered in salty milk tea in the countryside. A common mistake is a dry filling; a splash of water in the mince keeps them juicy. Chef's tip: freeze shaped bansh on a tray before bagging them so they don't stick together.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the dough
- 12 ½ oz plain flour
- ¾ cup water
- ½ tsp salt
For the filling
- 1 onionvery finely chopped
- 2 cloves garliccrushed
- 1 tsp salt
- ½ tsp black pepper
- ¼ tsp ground caraway or cumin
- 4 tbsp cold water
For the broth
- 8 ¼ cups beef or mutton stock
- 3 spring onions (optional)sliced
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Method
0/6 doneStep 1: Mix 12 ½ oz plain flour, ½ tsp salt and ¾ cup water to a firm dough and knead for 5 minutes until smooth. Cover and rest for 20–30 minutes.
30 minStep 2: Mix 16 oz minced mutton or beef, not too lean, 1 onion, 2 cloves garlic, 1 tsp salt, ½ tsp black pepper, ¼ tsp ground caraway or cumin and 4 tbsp cold water until sticky. Wash your hands after handling raw meat.
5 minStep 3: Roll the dough into a log, cut into about 48 pieces and roll each into a thin 6 cm circle. Put a teaspoon of filling in the centre, fold into a half-moon and pinch the edges tightly to seal.
30 minStep 4: Bring 8 ¼ cups beef or mutton stock to the boil in a large pot.
5 minStep 5: Drop in the bansh and simmer for 6–8 minutes after they float, until the dough is tender and the filling is cooked through (160°F) when you cut one open.
8 minStep 6: Ladle into bowls with the broth and top with 3 spring onions.
1 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 24 g
- Carbs
- 40 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bansh take?
- About 65 minutes in total: 50 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of onion?
- 2 shallots per onion.
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