Entree: Mongolia – Northern Culinary Region – Банш ➤ Bansh (Small boiled meat-filled dumplings traditionally served in broth or with butter and onion)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Additional 20 min

Total 1 hr 10 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt (for dough)
- 1 cup (240 ml) warm water, plus extra as needed
- 1 lb (454 g) ground lamb (or beef)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp (5 g) salt (for filling)
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 6 cups (1.4 L) beef or lamb broth (for simmering and serving)
- 2 tbsp (28 g) unsalted butter, melted, for finishing
- 2 tbsp (8 g) fresh dill or cilantro, chopped, for garnish
- Optional: sliced green onion for garnish

Instructions

1. Combine flour and 1 tsp salt in a bowl. Gradually add warm water while mixing until a stiff dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth, then cover and let rest for 20 minutes.
2. Meanwhile, make the filling: mix ground lamb, chopped onion, minced garlic, 1 tsp salt, and black pepper in a bowl until evenly combined.
3. Roll the rested dough into a log about 1 inch (2.5 cm) in diameter and cut into small pieces. Roll each piece into a thin circle about 2–3 inches (5–7 cm) across.
4. Place about 1 teaspoon of filling in the center of each circle, fold to enclose, and pinch the edges to seal, forming small dumplings. Repeat until all filling is used (yields roughly 40–50 small dumplings).
5. Bring the broth to a gentle boil in a large pot. Add the bansh in batches so they cook evenly and do not crowd the pot.
6. Simmer the dumplings in the broth for 6–8 minutes until the dough is cooked through and the filling is hot.
7. Remove the bansh with a slotted spoon into bowls and ladle hot broth over them. Drizzle each serving with melted butter and sprinkle with chopped dill or cilantro and sliced green onion.
8. Serve immediately, offering extra butter or salt at the table to taste.