Bansh
банш
Small Mongolian meat dumplings served in broth, milk tea, or on their own. They are closely related to buuz but smaller.
About this dish
Small Mongolian meat dumplings served in broth, milk tea, or on their own. They are closely related to buuz but smaller. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Mongolian boiled beef bansh
Dough
- 250 g all-purpose flour
- 140 ml water
Filling
- 300 g ground beef
- 1 small onion (80 g), minced
- 1 garlic clove, minced
- 3 tbsp water
- 1/2 tsp salt
- 1/4 tsp black pepper
Serve
- 1 L hot beef broth
- 1
Dough: 250 g all-purpose flour; 140 ml water. Knead flour and water into a firm dough; cover and rest 25 minutes. Add water gradually, knead firm and smooth and cover tightly.
- 2
Filling: 300 g ground beef; 1 small onion (80 g), minced; 1 garlic clove, minced; plus the remaining ingredients listed for this component. Mix filling ingredients until sticky. Roll dough thinly and cut 5 cm circles, rerolling scraps after a short rest. Mince aromatics finely and stir until added water is absorbed. Roll about 1-2 mm thick and keep unused dough covered.
- 3
Add a scant teaspoon filling to each. Fold into a crescent, press shut and bring the tips together if desired. Keep filling clear of the rim, press out air and seal every gap.
- 4
Serve: 1 L hot beef broth. Boil in batches in water 6-8 minutes, until dough is tender and beef reaches 71°C/160°F. Divide among bowls and cover with hot broth. Use a roomy pot, stir once to free the bottoms and time from the return to a gentle boil. Check tender skin and center temperature before adding hot broth.
Note
Small, well-sealed dumplings are suited to boiling. The first linked recipe describes steaming; this boiled version follows the other linked bansh sources.