“After a hand of days or so, Temur took up his new bow to bring food back to those fires–marmots, mostly , and the odd zeren gazelle, because he could not range widely enough or draw the bow strongly enough to bring down larger game. But whatever he brought was accepted gratefully, and in return the others shared with him what they had– dumplings, clarified mutton fat, salted butter, airag — fermented mare’s milk– from the bags that hung over the flanks of the cattle when the herds were on the move.” -Range of Ghosts
Recipe for Bansh Dumplings
- 2 1/2 cup flour
- 1 tsp salt
- about 1 cup water
- oil for frying
- 1 lb. ground lamb or beef
- 1 small onion, minced
- 2 cloves garlic, minced
- salt, red pepper, curry powder, to taste
Mix up the dough by combining the flour and salt in a small bowl, then adding in just enough water to make a smooth dough. Knead for several minutes until it’s soft and pliable. Set aside to rest for about 15 minutes while you make up the filling.
Combine the lamb or beef, onion, garlic, salt, pepper, and curry powder in a bowl. Add just enough water to make it into a smooth paste.
Start heating your oil in a pan over medium heat, and begin making the dumplings. Divide the dough into 12 small pieces, and roll each into a bowl. Roll each ball flat and thin, no more than 1/8″ thick. Add a dollop of the filling, then fold over and crimp.
Full disclaimer: it turns out I’m just awful at crimping dumplings. I tried a few different styles, but settled on the basic potsticker approach as the easiest to do. There are numerous video tutorials on the subject, and I heartily recommend them.
Once the oil is hot and the dumplings are wrapped, set a few at a time in the hot oil. Mine started to hiss and spit a fair amount, so I covered the pan while they cooked some, which I’m guessing also helped steam them a bit. Flip occasionally so the dumplings are evenly brown, then remove to a plate lined with paper towel to drain.
They can also be boiled, but I love the crispy outside of a fried dumpling, so that’s what I went with. Extra tasty with some soy sauce for dipping.