Journal of the royal asiatic society of great britain and ireland

The mongolian cuisine knows about three different cooking methods forfilled pockets. Dough and filling of the Bansh are the same as withKhuushuur & Buuz,the difference is in the size, shape, và cooking method.

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Ingredients

Noodle Dough
250gFlour
1.5dlWater
Filling
300gMinced 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.
1p.OnionMinced
2p.Garlic clovesMinced
3-5tblsp.Water
SaltPepperCaraway

Prepare the Filling

Mix minced meat, onion and garlic.Add water until the mass is smooth to work with.Add enough salt & spices (the dough has no salt).

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Prepare the dough

Mix flour and water to create a pliable dough. Let it rest for 15 min.Cut the dough inkhổng lồ 2 cm (0.8 in) thick slices, roll the slices.Cut the rolls into lớn pieces of 3 cm (1.2 in), flatten the pieces with a finger.

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Form the pockets

The decorative sầu thiết kế 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 pieces of dough are rolled inkhổng lồ circles of about 7 centimet (2.8 in) diameter, making the center slightly thicker than the edge. It is best only khổng lồ roll as many circles you can process further within a few minutes. Forming the pockets will be more difficult when the dough is already starting khổng lồ get dry.Hold one circle the open h& (the left one for righties) & place about one tea spoon of the meat mass in the center.Fold the circle in half with fingers & palm, so that the edges meet over the meat.

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Connect the edges with the other hand: At the near over, press the two edges together. Alternatingly size a little loop of either edge, & press it onto the already closed part with a little offset. A seam is created that looks like braided from the sides. When reaching the far over, cchiến bại it by pressing it together. Several variations are possible, like starting from both ends, and let the "braids" meat in the center.

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The Cooking

The finished Bansh are boiled in Water.Place in boiling, moderately salted water.At first, the Bansh will sink to lớn the bottom.Let them boil for about 10 minutes.The Bansh are finished when they all rise khổng lồ the surface.

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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.

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When served with vegetables or other side dishes, the quantities should easily feed 4 people.


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