Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Bansh
Thumb-sized dumplings of minced mutton pinched shut and boiled by the hundred — eaten by the spoonful in broth, or dropped straight into salty milk tea.
Source
Recette de Mongolian ger kitchens · 🏺 Traditionnel · Cooking in a round felt tent with one stove in the middle — mutton, flour, and the white foods made from milk, with almost nothing that has to be bought.
Mongolian · small dumpling — An ownerless traditional dish, so no cook is credited. The cited article confirms it as a traditional Mongolian dumpling prepared and eaten across the country. Quantities, the 6 cm size and the milk-tea serving are this book's own.
Watch it being made · 3 videos
⏱ 90 min🍽 6 portions🔥 420 kcal🇲🇳 Mongolie
HalalSans produits laitiersSans fruits à coque
Étapes
Make a firm dough with the flour, dough salt and water. Knead 8 minutes and rest 30 minutes.
Mix the mince with the onion, garlic, salt, pepper and the filling water until sticky.
Roll the dough into ropes, cut small pieces and roll each into a 6 cm circle — smaller than you think.
💡 Six centimetres, not ten. Bansh are meant to be eaten several at a time on one spoon — big ones turn it into a different dish.
Put a teaspoon of filling in each, fold in half and pinch the edge shut in a simple seam.
Boil in the broth in batches, 6 minutes from the moment they float.
Serve in bowls with the broth and the spring onion. Or lift them out and drop them into hot suutei tsai.
💡 Astuces
- Banshtai tsai — bansh dropped into salty milk tea — is a real and common breakfast, and it is better than it sounds.
- Mongolian households make them in batches of several hundred and freeze them raw on trays.
- Buuz, bansh and khuushuur are the same filling in three sizes and three cooking methods. Learn one and you have all three.
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