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The Food of the Nomads
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Bansh - Банш

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.


Noodle Dough

250 g Flour
1.5 dl Water


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

Prepare the Filling

Prepare the dough

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 Cooking

The finished Bansh are boiled in Water.

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.