Banshtai ShölMongolian Dumpling Soup
A Mongolian soup of small meat dumplings in a simple broth. Dumpling size and broth seasoning vary by household.
Prep
50m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Dough
- 320gAll-Purpose Flour
- 3gSalt
- 160mlWater
Filling
- 300gGround Beef
- 120gOnion (finely chopped)
- 8gGarlic (minced)
- 3gSalt
- 1gBlack Pepper
Soup
- 1.3lBeef Stock
- 120gCarrot (thinly sliced)
- 300gPotato (peeled and cubed)
- 2gSalt
- 1gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour with the salt, add the water, and knead until smooth. Cover and let the dough rest.
- 02
Combine the ground beef, onion, garlic, salt, and black pepper until evenly mixed.
- 03
Roll the dough thin, cut it into small squares, add filling, and seal each dumpling securely.
- 04
Bring the beef stock to a gentle simmer. Add the carrot, potato, salt, and black pepper and cook until the vegetables are nearly tender.
- 05
Add the dumplings and simmer until the wrappers are tender and the filling reaches 71°C (160°F).
- 06
Serve the soup hot.
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