Mongolian Bansh Dumpling Soup with Beef and Fresh Herbs

1. 1

   In a bowl, mix ground beef, onion, garlic, ginger, soy sauce, salt, and pepper until well combined.

2. 2

   In another bowl, mix flour and water to form a smooth dough. Knead for 5 minutes until elastic.

3. 3

   Roll out the dough and cut into small circles, about 3 inches in diameter.

4. 4

   Place a small spoonful of beef mixture in the center of each dough circle and fold over, sealing the edges.

5. 5

   In a pot, bring beef broth to a boil and gently add the dumplings. Cook for 15-20 minutes until they float.

6. 6

   Stir in cilantro and green onions just before serving for freshness.

Per serving