Mongolian Boiled Meat Dumplings

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Bansh are Mongolia's everyday boiled dumplings, eaten by nomads and city dwellers alike from a steaming bowl. A simple flour-and-water wrapper hugs a juicy filling of seasoned mutton or beef and grated onion, then the dumplings are boiled until plump and served with a sharp, salty dipping sauce. Unlike steamed dumplings, these float to the surface and are eaten hot, often ladled straight from the cooking broth.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 2 gSugar
• 28 gProtein
• 1180 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 3 mgVitamin C
• 20 mcgVitamin A

Ingredients

For the Dough

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 1/2 tsp fine salt
• 1 large egg
• 1/2 cup (120 ml) cold water, plus 1 to 2 tbsp more if needed

For the Filling

• 1 lb (450 g) ground mutton or beef (20% fat)
• 1 medium yellow onion, finely grated and squeezed dry
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp cold water

For Boiling and Serving

• 8 cups water or low-sodium beef broth
• 1 tbsp salt
• 2 scallions, thinly sliced, for garnish

For the Dipping Sauce

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 clove garlic, finely grated
• 1/2 tsp toasted sesame oil
• 1/2 tsp gochugaru or chili flakes (optional)

Directions

1. Make the dough: Whisk flour and salt in a mixing bowl. Make a well in the center, add the egg and 1/2 cup cold water, then stir with a fork until a shaggy dough forms, adding 1 to 2 tablespoons more water if it looks dry.
2. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic. Shape into a disc, cover with a damp towel, and let rest for 20 minutes.
3. Prepare the filling: Combine the ground meat, grated onion, garlic, salt, pepper, and 2 tablespoons cold water in a bowl. Mix vigorously in one direction for about 2 minutes until the mixture turns sticky and holds together.
4. Roll the dough: Cut the rested dough in half. Roll each piece on a floured surface into a sheet about 1/8-inch (3 mm) thick. Cut into 3-inch (7.5 cm) rounds using a glass or biscuit cutter; gather and re-roll scraps.
5. Shape the dumplings: Place about 1 tablespoon of filling in the center of each round. Fold into a half-moon, pinch the edges firmly to seal, then bring the two corners together and pinch again to form a small purse or ingot shape.
6. Boil the dumplings: Bring the water or broth with 1 tablespoon salt to a vigorous boil in a large pot. Drop in about half the dumplings, stir once gently to keep them from sticking, and boil 6 to 8 minutes until they float and the filling is cooked through.
7. Meanwhile, whisk the soy sauce, rice vinegar, grated garlic, sesame oil, and chili flakes in a small bowl for the dipping sauce.
8. Lift the cooked dumplings out with a slotted spoon and divide among warmed bowls. Repeat with the remaining dumplings, keeping the first batch covered with a damp towel. Serve hot with the dipping sauce and sliced scallings, or ladle some of the hot broth over them.

Cook’s Notes

• Use very cold water for the dough so the wrappers stay tender and pliable while you shape them.
• Mix the filling in only one direction; this develops myosin in the meat and gives bansh their characteristic juicy, springy bite.
• Squeeze the grated onion firmly in a clean towel before adding it to the filling, or the dumplings will leak while boiling.
• For extra richness the Mongolian way, stir 1 tablespoon of rendered mutton fat into the filling before wrapping.
• Bansh are best eaten within 20 minutes of cooking; reheated dumplings turn dense and lose their soft, slippery skin.

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