Bansh

Банш · Bansh

Ingredients9

• all-purpose flour400 g
• water180 ml
• egg1
• salt2 tsp
• ground mutton400 g
• onion1
• garlic2 cloves
• black pepper1/2 tsp
• cold water2 tbsp

Method

1. Mix the flour with 1 tsp salt, the egg, and 180 ml water, then knead until a smooth, firm dough forms. Cover and rest for 30 minutes.
2. Finely chop the onion and garlic. Mix them with the ground mutton, remaining salt, black pepper, and 2 tbsp cold water until the filling is sticky and well combined.
3. Roll the dough thin and cut it into small rounds about 4 cm across.
4. Place a small spoonful of filling in the center of each round, fold in half, and pinch the edges firmly to seal.
5. Bring a large pot of salted water to a boil. Drop in the bansh in batches and cook until they float and the filling is cooked through, about 5 to 7 minutes.
6. Lift them out with a slotted spoon and serve hot, traditionally with the cooking broth or a little melted butter.