Banshtai Shul (Банштай шөл (Banshtai shöl))
Overview
Banshtai shul is a Mongolian soup of small meat dumplings, bansh, in mutton broth. The dumplings are made from a simple dough of wheat flour and water, rolled thin, filled with finely chopped mutton or beef mixed with onion, garlic, salt and caraway or pepper, and pinched closed into small half-moons. A broth is made by simmering mutton bones with onion, and diced potato or carrot are sometimes cooked in it. The bansh are dropped into the boiling broth and cooked until they float. The soup is served with spring onion, and many families add a splash of milk or salted milk tea.
History
Bansh are smaller cousins of buuz, the large steamed dumplings eaten in huge numbers at Tsagaan Sar, the Mongolian Lunar New Year. Families make hundreds of dumplings together before the holiday and freeze them outside in the winter cold, so they are ready to be boiled in soup or milk tea through the cold months. Bansh soup is a common, warming meal in homes and roadside canteens across the country.
Main ingredients
Mutton, bansh dumplings, onion, garlic, potato, spring onion. The soup is built on mutton broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Lamb soups · Potato soups · More soups from Mongolia
Recipe
Method
- 11 h
Simmer the bones in 2.5 l water with salt for 1 hour, then strain.
- 2
Knead the flour and water into a firm dough, mix the meat with the onion, garlic and spices.
- 3
Roll the dough thin, cut small rounds, fill them and pinch into half-moons.
- 410 min 8 min
Cook the potatoes in the broth for 10 minutes, then add the dumplings and simmer until they float, about 8 minutes.
- 5
Season and serve with spring onion.
- ✓
Serve. About 1h 40m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
