👨‍🍳 Instructions

1. 1

   In a medium bowl, combine the ground meat, finely chopped onion, minced garlic, salt, pepper, and 2-3 tablespoons of water. Mix well until thoroughly combined. The water helps to make the filling juicy.

   💡 Tip: Ensure the onion is very finely chopped to avoid large pieces in the filling.
2. 2

   On a lightly floured surface, divide the flour into two portions. Make a well in one portion (about 2 cups) and gradually add warm water (about 1 cup), mixing to form a firm dough. Knead for about 5-7 minutes until smooth. Cover and let rest for 15 minutes.

   💡 Tip: The dough should be firm but pliable. Add more flour or water as needed.
3. 3

   Roll out the dough thinly (about 1-2mm thick). Cut out circles using a 3-inch round cutter.

   💡 Tip: Keep the remaining dough covered to prevent it from drying out.
4. 4

   Place about 1 tablespoon of the meat filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Then, bring the two corners of the half-moon together and press to form a small, crescent-shaped dumpling.

5. 5

   Gently flatten each Bansh dumpling into a patty, about 1/2 inch thick. You can lightly brush the top and bottom with the beaten egg for extra browning.

   💡 Tip: Be gentle when flattening to avoid tearing the dough.
6. 6

   Heat 2-3 tablespoons of vegetable oil in a large non-stick skillet over medium heat. Carefully place the Bansh patties in the skillet, ensuring not to overcrowd. Fry for about 4-5 minutes per side, until golden brown and cooked through.

   💡 Tip: Adjust heat as needed to prevent burning.
7. 7

   Remove from skillet and drain on paper towels. Repeat with remaining patties, adding more oil as needed.