Mongolian hushuur and bansh dumplings

[blue lander]

Step 1: take some hamburger and add some diced onions, scallions, salt and soy sauce.



Step 2: take a pinch of the meat and microwave for a minute. Tast the cooked meat, if it needs more salt or soy sauce or whatever, add it to your bowl of meat and microwave another clump. Repeat until it tastes right

Step 3: make dough, ideally from Chinese or Korean flour.


Step 4: roll the dough into a snake shape



Step 5: cut into medallions


Step 6. Role flat, but leave the middles a little thicker than the sides. Otherwise they'll break. It's easier to do with an Asian style rolling pin which is basically just a wooden dowel.

To be continued...

 

[blue lander]

Step 7, put a clump of meat in it, fold it over and pinch the edge. Sort of like making an empenada.


Step 8: fry 'em in vegetable oil.



Step 9: eat 'em!



And that's how you make hushuur. If you want to make bansh, do the exact same thing except make them into small dumplings like momo or mandu. These get steamed, not fried



It's generally best to freeze them before you use them, that way they don't fall apart. You can either just eat them or put them in milk tea to make soup. Milk tea is just milk and tea and stuff that looks like rice and stuff that looks like beef jerky ground into bacon bits.

 

[Dobe_1]

I'm getting very hungry. It looks great.

 

[blue lander]

Thanks!

Oh yeah, generally this is made in bulk so you may end up having made more dough than meat. If that's the case, roll the dough out like a big pancake, cover it in vegetable oil, roll it up like a carpet and steam it. It doesn't look good but it's pretty tasty. It's good with soup or to pick up your meat sort out like Ethiopian food.

 

[ndoghouse]

Looks good Blue! Thats similar to paddies they make in the Caribbean except they put fish and all kinds of stuff in them.

 

[Dobe_1]

Why Chinese or Korean flower?

Are you freezing before you fry them?

 

[blue lander]

I'm not sure what the difference is between American and "Asian" flour, but we tried it with your regular supermarket flour once and it didn't taste right. The consistency wasn't right. The hushuur aren't frozen before frying, just the bansh.

 

[gurkha berserka]

OMG! My mouth is watering. That looks soooo tasty. I was just watching a show about Hong Kong cuisine. They had the large dumpling looking things stuffed with pork pickled red cabbage. Yours looks just as tasty

 

[Howard Wallace]

Very similar to the Chinese jiao zi. Except I get frowned at if I make them that shape.

Don't be shy about putting your recipies in the permanent sticky HI cookbook at the top of the Cantina.

 

[Scara]

OMG! My mouth is watering. That looks soooo tasty. I was just watching a show about Hong Kong cuisine. They had the large dumpling looking things stuffed with pork pickled red cabbage. Yours looks just as tasty

Now that gives me a thought. Japanese Gyoza are made with cabbage as part of the filling. I'm thinking what it would be like to substitute raw sauerkraut for that cabbage.

 

[blue lander]

Very similar to the Chinese jiao zi. Except I get frowned at if I make them that shape.

Don't be shy about putting your recipies in the permanent sticky HI cookbook at the top of the Cantina.

Yeah, she used to make them very carefully and pinched them closed in a fancy way. After years of being married to somebody who doesn't care she just throws them together. She still does them fancy like if guests are coming.

 

[Shavru]

I would be all in for a pile of the plain ones OR the fancy ones whichever was on my plate. Looks like some of my favorite dumplings from almost any culture. So many yummy ways to wrap dough shells around yummy fillings, and I haven't found a single one I didn't enjoy.

 

[Scara]

I would be all in for a pile of the plain ones OR the fancy ones whichever was on my plate. Looks like some of my favorite dumplings from almost any culture. So many yummy ways to wrap dough shells around yummy fillings, and I haven't found a single one I didn't enjoy.

Well, if we were to throw a party for your recovery, I think we now know what kind of food to make. Come to think of it, a dumpling party would be pretty tasty.

 

[blue lander]

Oh yeah, there's one other kind of Mongolian dumpling called buuz. It's exactly like the bansh except bigger.

https://en.wikipedia.org/wiki/Buuz

These are a little tricky to eat as they've got a lot of hot grease in 'em assuming you've made them right. If the dough is too thin they break apart in the steamer and all the grease leaks out.

Best to nibble a little hole in the dough and suck the juice out before you take a bite. Otherwise your first bite will get you a face full of hot grease!

 

[Dobe_1]

I'll be sure to remember that.

 

[Howard Wallace]

Grease is an important macronutrient in the Mongolian climes. Actually, all around the Tibetan Plateau also. I remember seeing a little Tibetan girl, all smiles, eating a piece of fat with some sugar on it.

 

[Scara]

Grease is an important macronutrient in the Mongolian climes. Actually, all around the Tibetan Plateau also. I remember seeing a little Tibetan girl, all smiles, eating a piece of fat with some sugar on it.

Reminds me of how in Brasil people make a black bean and pork/pig part stew called Feijoada. They use some very fatty parts of the pig, including at least one time I was served one that was mostly pig knees. Eating the pig parts wasn't easy for me, so I tended to try my best and get the leaner meat from the Feijoada. I still like the dish, but it took some getting used to, and on the rare occasions that I make it now I tend to use just sausage.

 

[B.F.U]

My dad's wife makes Hushuur and it's delicious. Cool recipe!

 

[blue lander]

I've seen them just smear chunks of fat on pieces of bread and eat that. They start at a young age, too. Instead of a pacified they give their baby's a sheep tail (which is mostly fat) to suck on.

I think the highest calorie thing I've ever seen was Tibetan tea, which had so much butter in it that it turned solid when it cooled down

 

[Howard Wallace]

I think the highest calorie thing I've ever seen was Tibetan tea, which had so much butter in it that it turned solid when it cooled down

First time I saw this made was back in the hills in a big old wooden churn. Now Kami Sherpa uses a blender.

The big thing now is "bulletproof executive coffee," with butter in it. All the bulletproof executives don't know that the Tibetans thought about putting butter in their tea centuries ago.