Ecomely

Language

Bansh (banshi): photo of the dish
Illustrative photo: LittleT889 — CC BY 4.0, Wikimedia Commons
Everyday meals

Bansh (banshi)

Small dumplings with a thin dough wrapped around a filling of minced meat and onion, steamed. They are simpler and smaller than buuz, and are often eaten in soup or on their own.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Pâte

Farce

Spices & seasoning

Instructions

  1. Mix the flour, salt and lukewarm water to form a firm dough. Knead for 5 minutes, cover and rest for 20 minutes.
  2. Finely chop the onion and mix it with the meat, salt, pepper and cold water until you have a smooth filling.
  3. Divide the dough into small balls and roll each into a very thin disc about 8 cm wide.
  4. Place a small spoonful of filling in the centre, fold the dough over and pinch the edges to seal the dumpling.
  5. Arrange the bansh in an oiled steamer basket, spaced apart.
  6. Steam for 15 minutes and serve hot.

Variations and tips

Soup version. Drop the bansh into a hot vegetable broth for 10 minutes instead of steaming them.

With what you can find here. Store-bought Chinese dumplings work in a pinch; allow about ten minutes of steaming.

More ideas

Buuz (Mongolian buuz)1 h 25 · 4 serv.Tsuivan (Mongolian tsuivan)55 min · 4 serv.Bantan (Mongolian bantan)1 h 20 · 4 serv.Chanasan makh (adult mutton)2 h 15 · 4 serv. · budget-friendlyDalan (bones and fat of horse)3 h 15 · 4 serv.Dough-sealed soup1 h 30 · 4 serv.Cabbage bansh (banshtai bansh)1 h 25 · 4 serv. · budget-friendlyBanshtai tsai (milk tea with dumplings)55 min · 4 serv.

Original Ecomely recipe.