Bansh in Broth
The Quirky Foodster Team
Ingredients
- Plain flour — 2 cups (250 g / 9 oz)
- Water — 3/4 cup (180 ml / 6 fl oz)
- Of salt — pinch
- Minced mutton or beef — 300 g (10.5 oz)
- Small onion, finely chopped — 1
- Salt and pepper — to taste
- Meat or vegetable stock — 4 cups (960 ml / 32 fl oz)
- Chopped chives or spring onion, to garnish
Method
- Combine the flour, water and salt into a smooth dough; rest for 15 minutes.
- Mix the minced meat with the onion, salt and pepper.
- Divide the dough into small balls and roll each into a thin round about 5 cm (2 in) across.
- Place a small amount of filling in the centre of each round and pinch closed into a small dumpling.
- Bring the stock to a gentle boil in a large pot.
- Add the bansh and simmer for 8–10 minutes until they float and are cooked through.
- Ladle the bansh and broth into bowls and garnish with chopped chives before serving.
Introduction: Small meat-filled dumplings served in a light, savoury broth, a comforting starter often eaten before a heartier main course.
Cultural Background: Bansh are a smaller relative of buuz, typically boiled rather than steamed, and often served swimming in a simple broth or alongside airag (fermented mare’s milk) during festive gatherings.
Tips: Keep the dumplings small and the filling modest, as bansh are meant to be a delicate, bite-sized starter. Simmer gently rather than boiling hard, so the dumplings don’t fall apart.
Variations: Serve bansh without broth, simply boiled and drained, as a simpler snack. Add a few chopped vegetables to the broth for extra substance.
Storage: Refrigerate cooked bansh in their broth in an airtight container for up to 2 days.
Reheating: Reheat gently on the stovetop until warmed through.
Nutrition: Per serving (approx., 6 pieces with broth): 280 kcal, 16 g protein, 10 g fat, 30 g carbohydrate.
FAQs:
Q: What’s the difference between bansh and buuz?
A: Bansh are smaller, usually boiled in broth,
Q: Are bansh typically served with a drink?
A: Yes, they are traditionally paired with airag, a
- Plain flour — 2 cups (250 g / 9 oz)
- Water — 3/4 cup (180 ml / 6 fl oz)
- Of salt — pinch
- Minced mutton or beef — 300 g (10.5 oz)
- Small onion, finely chopped — 1
- Salt and pepper — to taste
- Meat or vegetable stock — 4 cups (960 ml / 32 fl oz)
- Chopped chives or spring onion, to garnish
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