Mongolian Bansh-Inspired Lamb and Vegetable Dumplings
These dumplings are a simplified take on Bansh, a traditional Mongolian meat-filled dumpling often served in soup. This recipe focuses on pan-frying them for a crispy exterior and tender, flavorful interior, packed with ground lamb and finely chopped vegetables. They are a versatile dish, perfect as a snack or part of a larger meal.
🧂 Ingredients
- 400 g Ground lamb
- 100 g Cabbage, finely shredded
- 50 g Carrot, finely grated
- 50 g Onion, finely chopped
- 1 clove Garlic, minced
- 1 tbsp Fresh dill, chopped
- 0.75 tsp Salt
- 0.5 tsp Black pepper
- 30 Round dumpling wrappers
- as needed Water, for sealing
- as needed Vegetable oil, for pan-frying
- 120 ml Water, for steaming
👨🍳 Instructions
- 1
In a bowl, combine the ground lamb, finely shredded cabbage, grated carrot, chopped onion, minced garlic, chopped dill, salt, and pepper. Mix thoroughly until well combined.
💡 Tip: Ensure all vegetables are finely chopped or grated for easy incorporation into the filling and to prevent large chunks in the dumplings. - 2
Place about 1 tablespoon of the lamb and vegetable mixture onto the center of a dumpling wrapper.
💡 Tip: Avoid overfilling the wrappers, as this can make them difficult to seal and prone to bursting during cooking. - 3
Dip your finger in water and moisten the edge of the wrapper. Fold the wrapper in half to create a semi-circle, pressing firmly to seal the edges. You can create pleats along the sealed edge for a decorative finish and a more secure seal.
💡 Tip: A good seal is crucial to prevent the filling from leaking out during cooking. - 4
Repeat with the remaining filling and wrappers until all dumplings are formed.
💡 Tip: Keep the formed dumplings covered with a damp cloth to prevent the wrappers from drying out. - 5
Heat 1-2 tablespoons of vegetable oil in a non-stick skillet or pan over medium-high heat.
💡 Tip: A non-stick pan is recommended for easier pan-frying and cleanup. - 6
Arrange the dumplings in a single layer in the hot pan, flat side down. Cook for 2-3 minutes until the bottoms are golden brown and crispy.
💡 Tip: Ensure the pan is hot before adding the dumplings to achieve a good sear. - 7
Carefully pour the water into the pan. Immediately cover the pan with a tight-fitting lid to trap the steam. Reduce the heat to medium-low and let the dumplings steam for 6-8 minutes, or until the wrappers are tender and the filling is cooked through.
💡 Tip: The steaming process ensures the filling is cooked and the wrappers become soft and pliable. - 8
Remove the lid and let any remaining water evaporate, allowing the bottoms to crisp up again slightly if desired.
💡 Tip: This step helps to re-crisp the bottoms after steaming. - 9
Serve hot, with the crispy side up. These are delicious on their own or with a dipping sauce of soy sauce, vinegar, and chili flakes.
💡 Tip: A side of pickled vegetables or a simple salad complements the richness of the dumplings.
💡 Pro Tips
- ✓If you can't find pre-made dumpling wrappers, you can make your own dough from flour and water.
- ✓For a spicier filling, add a pinch of red pepper flakes.
- ✓Ensure the lamb is not too lean; some fat content will make the filling more succulent.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped mushrooms or water chestnuts for added texture.
- Experiment with different herbs like cilantro or chives.
- For a richer flavor, add a teaspoon of sesame oil to the filling.