Bansh
Bansh are a symbol of Mongolian hospitality, traditionally offered to guests as a warm, welcoming bowl of food.
Small Mongolian dumplings filled with seasoned minced meat, boiled in broth — a comforting bowl food often served to guests as a sign of hospitality.
Ingredients
Method
Make a firm dough from flour and water. Rest 20 minutes, then roll thin and cut into small rounds.
Mix mince with onion and seasoning for the filling.
Fill each round with a small amount of filling and pinch closed into tiny dumplings.
Boil dumplings directly in broth for 8-10 minutes until they float and the filling is cooked through. Serve in the broth.
Keep the dumplings small — bansh are traditionally bite-sized, unlike the larger buuz steamed dumplings.
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