Dumplings
Bansh
Банш
Mongolia
Small boiled dumplings of minced meat, eaten in broth, dropped into milk tea, or fried as a snack.
Original eatfuls sticker artwork
What it is
A closer look at Bansh.
Small boiled dumplings of minced meat, eaten in broth, dropped into milk tea, or fried as a snack.
What to look for
Know it when you find it.
Smaller than buuz and always boiled rather than steamed. Banshtai tsai — bansh floating in salted milk tea — is the classic winter breakfast.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bansh.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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منتو
Thin dough parcels filled with minced beef and onion, steamed and served under garlic yoghurt, a tomato-lentil sauce and dried mint.
Antigua and Barbuda
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Sweet dumpling of grated sweet potato and coconut, spiced with nutmeg and cinnamon, tied in a banana leaf and steamed; an Antiguan side dish and snack; often paired with saltfish; reflects the islands' skillful use of humble local ingredients; appearance similar to a tamale
Saint Kitts and Nevis
Anguillian Coconut Dumplings
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Anguilla
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Individual sweet potato and raisin dumplings, wrapped in greaseproof paper and foil, boiled until firm; a traditional Anguillan dessert
Upper Carniola, Slovenia
Ajdovi Krapi
Buckwheat flour dumplings filled with curd cheese, shaped like carp fish, from the Gorenjska region of Slovenia, served with buttered breadcrumbs.
Hungary
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Arany galuska
Golden dumplings are yeast dough balls dipped in butter and a sugar-walnut mixture, baked, and served with custard.
Afghanistan
Aushak
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Dumplings filled with chopped gandana leek, boiled and served under garlic yoghurt and a minced-meat and split-pea sauce with dried mint.
North Caucasus, Russia
Avar khinkal
Авар хинкал
Thick flattened dough dumplings from Dagestan's Avar community, boiled alongside mutton and served in the rich broth with soured cream and garlic.