Mongolian Dumplings (Bansh)
Банш BanshSay it: bansh
Bansh are small, delicate dumplings that are a staple comfort food across Mongolia. These tiny parcels of thin dough are filled with seasoned minced mutton or beef and boiled directly in meat broth or, for a classic breakfast version, in salty milk tea. Their simple savory filling and quick cooking time make them ideal for cold weather, offering a warming, satisfying bite in every spoonful of broth. The contrast between the tender wrapper and juicy meat is what makes bansh so beloved in Mongolian homes.
Mongolian Dumplings (Bansh)
Банш, Bansh
Pronounced bansh
- Serves
- 4
- Prep
- 50 min
- Cook
- 10 min
- Total
- 1 hr
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Make the dough. combine the flour and salt in a mixing bowl. Gradually add the cold water while stirring until a shaggy dough forms. Knead on a lightly floured surface for 6–8 minutes until the dough is smooth and elastic. Cover with a damp cloth and let rest for 20–30 minutes.
Prepare the filling. in a bowl, mix the ground meat, finely chopped onion, minced garlic, salt, black pepper, and 2–3 tablespoons cold water. Stir vigorously in one direction for about 2 minutes until the mixture becomes slightly sticky and cohesive. Set aside.
Divide the rested dough into 3–4 portions for easier handling. Roll one portion into a very thin sheet, about 1/16 inch (2 mm) thick. Cut the sheet into 2-inch (5 cm) squares with a sharp knife or pizza cutter. Keep the remaining dough covered.
Place a scant teaspoon of filling in the center of each square. Fold the square diagonally to form a triangle, pressing the edges firmly to seal while pushing out any air pockets.
Take the two bottom corners of the triangle and bring them together, overlapping slightly. Pinch firmly to seal, creating a rounded dumpling with a small gathered top. Place finished bansh on a lightly floured tray.
Repeat rolling, cutting, and shaping with the remaining dough and filling until all are made. You should end up with 60–80 small dumplings.
Bring the meat broth or salty milk tea to a rolling boil in a large pot over high heat.
Gently drop the bansh into the boiling liquid in batches of 15–20 to avoid crowding. Stir once gently to prevent sticking. Boil for 5–7 minutes until the dumplings float to the surface, the wrappers turn slightly translucent, and the filling is cooked through.
Ladle the bansh and plenty of cooking liquid into deep bowls. Serve immediately while hot.
Regional variants
Some families pan-fry boiled bansh in a little oil until the bottoms are golden and crisp. A lighter regional variation mixes finely chopped pumpkin or cabbage into the meat filling.
Cook's notes
- The filling must be juicy; the added cold water keeps the meat tender after boiling.
- Keep unused dough and shaped bansh covered with a damp cloth or plastic wrap to prevent drying and cracking.
- Uncooked bansh freeze well: arrange in a single layer on a tray, freeze until solid, then transfer to a freezer bag for up to 2 months. Boil from frozen, adding 1–2 extra minutes.
Serve with
Served directly in rich meat broth or traditional salty milk tea (suutei tsai). Often paired with a simple cabbage salad or pickled vegetables.
Make ahead and storage
Uncooked bansh can be frozen for up to 2 months. Cooked dumplings keep in the refrigerator for 2 days; reheat gently in simmering broth.
