Bansh is a popular Mongolian dumplings dish that is typically served during special occasions. Bansh is usually made of mutton or beef, which came from the five domestic animals of Mongolia.
Origin and Cultural Significance
Much of the Mongolian cuisine is based on livestock farming. Therefore, they always prepare dishes from their five domestic animals, namely cow, goat, sheep, horse, and camel.
You may be familiar with Chinese dumplings and how these little things hold so much flavour in them. Mongolia also has their own version of their dumplings.
The difference with Mongolian dumplings is the way the dough is prepared. Typically, a hardy dough is used to make the Mongolian dumplings whereas Chinese dumplings use a soft dough.
Mongolian dumplings are also a familiar dish at every Mongolian’s dinner table and usually served during special occasions, such as Lunar New Year, or when there are special guests. These dumplings are usually made from beef or mutton, and are boiled, steamed, or fried.
Buuz is the general name for dumplings and these are usually steamed meat-filled dumplings. Bansh is slightly smaller than Buuz and is cooked by boiling the dumplings.
Bansh is also served during especially ceremonies and events. These are usually served separately or in a bouillon, soup, or milk tea.
Making Bansh is very easy. Start by preparing the dough, which only includes flour and water.
When the dough is done, let it sit for 15 minutes and prepare the filling. You can either use ground beef or mutton for the filling depending on your preference.
Add in garlic, onion, salt, pepper, caraway, and other seasonings you desire. Get a piece of dough, put a teaspoon of the meat into the centre of the dough, and seal it.
To cook, let the Bansh sink into the boiling water. You will know the Bansh is ready when it has risen into the surface.
- Flour - 250g
- Water - 150ml
- Ground beef or lamb - 1lb
- Onion, minced - 1
- Garlic cloves, minced - 2
- Caraway, Curry powder (optional)
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 Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 127mgCarbohydrates: 34gFiber: 2gSugar: 1gProtein: 13g