Difference between revisions of "Bansh"
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# Lukewarm [[water]]\ | # Lukewarm [[water]]\ | ||
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For the dough | For the dough | ||
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The next stage is forming bansh. Put the meat filling in the center of the circle and seal the edges tightly with your fingers. When forming is complete, put bansh in boiling [[water]], add a pinch of [[salt]] and cook for about 7–10 minutes or until bansh starts floating on the surface. Boiled bansh must be served hot. | The next stage is forming bansh. Put the meat filling in the center of the circle and seal the edges tightly with your fingers. When forming is complete, put bansh in boiling [[water]], add a pinch of [[salt]] and cook for about 7–10 minutes or until bansh starts floating on the surface. Boiled bansh must be served hot. | ||
| − | [[Category:Mongolian | + | [[Category:Mongolian cuisine]] |
| − | [[Category:Mongolian Meat | + | [[Category:Mongolian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
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Latest revision as of 07:10, 14 July 2012
Ingredients
- Minced Beef or mutton
- Medium Onion
- salt
- Ground pepper (optional)
- garlic (optional)
- Chopped herbs (optional)
- 5-spices (optional)
- Premium wheat flour
- A pinch of salt
- Lukewarm water\
Procedures
For the dough Dissolve a pinch of salt in lukewarm water, mix in flour and knead into smooth soft dough. Leave the dough to rest. Knead again and roll out. Cut out small round circles using a glass with sharp edges.
For the meat filling Mince Beef or mutton. You can certainly use a Moulinex for this purpose; however, buuz will taste better if you do the mincing by hand using a sharp knife. Combine the meat in a bowl with minced Onion, crushed garlic (optional), herbs (optional) and other seasonings. Add some water to make the filling juicy.
The next stage is forming bansh. Put the meat filling in the center of the circle and seal the edges tightly with your fingers. When forming is complete, put bansh in boiling water, add a pinch of salt and cook for about 7–10 minutes or until bansh starts floating on the surface. Boiled bansh must be served hot.
