Traditional Mongolian Buuz and Bansh (Steamed and Seasoned Boiled Dumplings) (In Mongolian)   
If you want to add this video in your blog or on your personal home page, Please click the fallowing link to copy source code  Copy source code  Print
Play with flash player Play with windows media
(For all ingredients, please use organic versions if available)
200 grams wheat flour
100 grams cabbage
50 grams carrot
1 clove garlic
15 grams onion
30 grams green bean
20 grams soy beans
30 grams soy protein
3 grams caraway
30 grams vegetable oil
Chinese red pepper
5 grams salt

200 grams wheat flour
30 grams cabbage
50 grams soy meat
30 grams spinach
50 grams pepper
10 grams parsley
30 grams vegetable oil
Salt to taste
Hot chili pepper to taste

add some vegetable oil to the dehydrated soy protein.
season it with soy sauce and soy seasoning.

add some salt to the flour.
kneading it until dough is flexible and soft.
set aside our dough for a few minutes.
be careful not to make the dough too sticky )

Season for soy protein filling
put some oil
add some soy sauce
add some more soy seasoning
add some of your favorite seasonings and mix them.
add some tofu
Put in some dried onion
add dreid cabbage
add A pinch of pepper

make the buzz
roll and stretch the dough lengthwise
flatten dough to be thin enough to pinch the buuz.
put 2 teaspoons of filling here?
make the buuz shaped into a flower using our fingertips to seal it all around.
dip the buuz into oil.

make bansh
flatten one large dough, not separately like buuz.
press dough onto the flattened dough.
cut out circular shaped dough pieces.
put 2 teaspoons of filling and flatten it a little with a spoon.
seal the sides of the bansh.
put some salt into the water.
cook in boiling water for 15 minutes.
fry it after it’s boiled with a little powdered paprika and oil (optional)

Find Your Vegan Recipes
Most popular
 Lubee Bat Conservatory - Saving the Endangered Fruit Bat
 Slovenian Barley and Bean Stew with Smoked Tofu - (In Slovenian)
 A Rawsome Vegan Christmas: Stuffing & Apple Pie
 Vegan Thanksgiving with Chef Miyoko Schinner: Golden Phyllo Pouches, Pumpkin Soup & Bread Pudding
 Lights & Delights of a Vegan Hanukkah with Chef Cary Brown
 Faith, the Brave Little Dog Who Stands Tall
 SChef Miyoko chinner’s Caprese Salad with Homemade Vegan Fresh Mozzarella
 Cooking with Loving Hut Menton & the Int'l Women's Club of the Riviera: Summer Rolls & Lemongrass Tofu
 Vegetarians in Paradise Celebrate Hanukkah -Cabbage Rolls
 What's Chocolate, Green,and Apple Pie? All Sorts of Smoothies! with Raw Vegan Chef AJ