The Bansh

Small filled pockets, boiled.
The mongolian cuisine knows about three different cooking methods for filled pockets. Dough and filling of the Bansh are the same as with Khuushuur and Buuz, the difference is in the size, shape, and cooking method.

Ingredients

Noodle Dough
250	g	Flour
1.5	dl	Water
Filling
300	g	Minced meat	Traditionally, mutton is used, other types of meat such as beef work just as well. Mongolians consider fat meat to be of higher quality, but there's no problem in using western style lean meat. Borts can also be used.
1	p.	Onion	Minced
2	p.	Garlic cloves	Minced
3-5	tblsp.	Water
		Salt Pepper Caraway

Prepare the Filling

• Mix minced meat, onion and garlic.
• Add water until the mass is smooth to work with.
• Add enough salt and spices (the dough has no salt).

Prepare the dough

• Mix flour and water to create a pliable dough. Let it rest for 15 min.
• Cut the dough into 2 cm (0.8 in) thick slices, roll the slices.
• Cut the rolls into pieces of 3 cm (1.2 in), flatten the pieces with a finger.

Form the pockets

The decorative design of the bansh is a matter of honor for the cook. At first, the result will probably look a bit clumsy. Mongolian experts produce small miracles in no time almost without looking.

• The pieces of dough are rolled into circles of about 7 cm (2.8 in) diameter, making the center slightly thicker than the edge.
  It is best only to roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting to get dry.
• Hold one circle the open hand (the left one for righties) and place about one tea spoon of the meat mass in the center.
• Fold the circle in half with fingers and palm, so that the edges meet over the meat.

• Connect the edges with the other hand:
  • At the near end, press the two edges together.
  • Alternatingly form a little loop of either edge, and press it onto the already closed part with a little offset.
  • A seam is created that looks like braided from the sides.
  • When reaching the far end, close it by pressing it together.
  • Several variations are possible, like starting from both ends, and let the "braids" meat in the center.

The Cooking

The finished Bansh are boiled in Water.

• Place in boiling, moderately salted water.
• At first, the Bansh will sink to the bottom.
• Let them boil for about 10 minutes.
• The Bansh are finished when they all rise to the surface.

Serving suggestions

Traditional mongolian cooking uses very few vegetables, so that the Buuz are considered a complete meal (possibly with Ketchup or other condiment). Served this way the quantities given are good for 2 people.
When served with vegetables or other side dishes, the quantities should easily feed 4 people.