Entree: Mongolia – National Cuisine – Банш ➤ Bansh (Small Mongolian meat-filled dumplings typically boiled and served in broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 8 min

Additional 25 min

Total 55 min

Ingredients

Dough:
- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 cup (240 ml) warm water
- 1 tbsp (15 ml) vegetable oil (optional for softer dough)

Filling:
- 1 lb (454 g) ground mutton or beef
- 1 medium onion (about 150 g), finely chopped
- 3 cloves (approx. 9 g) garlic, minced
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 2 tbsp (30 ml) water or broth for moisture

To cook and serve:
- 8 cups (1.9 L) beef or lamb broth, or salted water for boiling
- 2 tbsp (30 g) butter or oil for serving (optional)
- 2 tbsp (30 g) chopped green onion or chives for garnish
- Vinegar or chili oil for serving (optional)

Instructions

1. In a bowl, mix flour and salt. Make a well, add warm water and oil (if using), and stir until a shaggy dough forms; knead 5–7 minutes until smooth and elastic. Cover and let rest 20–30 minutes.
2. Meanwhile, combine ground meat, chopped onion, minced garlic, salt, pepper, and 2 tablespoons (30 ml) water or broth in a bowl; mix until evenly combined.
3. Divide rested dough into two pieces. Roll one piece into a log about 1 inch (2.5 cm) in diameter and cut into 1/2-inch (1–1.5 cm) pieces. Flatten each piece into a small round (about 2–3 inches / 5–7 cm diameter) with fingers or a rolling pin.
4. Place about 1 teaspoon (5–7 g) of filling in the center of each round, fold edges together and pinch to seal tightly into small dumplings; repeat with remaining dough and filling.
5. Bring broth or salted water to a gentle boil in a large pot. Drop bansh in batches into simmering liquid, stirring gently to prevent sticking. Cook 6–8 minutes or until dumplings float and filling is cooked through.
6. Remove cooked bansh with a slotted spoon into bowls and ladle hot broth over them (or serve drained with butter and a splash of broth). Garnish with chopped green onion and offer vinegar or chili oil at the table.