Bansh

Prepare the Dough

In a large bowl, mix the flour and salt. Gradually add water while mixing until a smooth dough forms.

Knead the dough on a floured surface for about 5 minutes until it becomes elastic.

Cover the dough with a damp cloth and let it rest for 30 minutes.

Prepare the Filling

In a large skillet, heat the vegetable oil over medium heat.

Add the chopped onion and minced garlic. Cook until the onions are translucent.

Add the ground beef or lamb and cook until browned, breaking up the meat with a spoon.

Stir in the shredded cabbage if using, and cook for a few more minutes.

Season with soy sauce, salt, and pepper to taste. Remove from heat and let it cool.

Shape the Bansh

Divide the dough into small, even portions and roll each portion into a thin circle, about 3-4 inches in diameter.

Place a spoonful of the meat mixture in the center of each dough circle.

Fold the dough in half to cover the filling and press the edges together to seal. You can pinch the edges or use a fork to crimp them.

Cook the Bansh

Heat a large skillet or frying pan over medium heat and add a small amount of oil.

Place the bansh in the skillet, making sure not to overcrowd them. Cook until the bottoms are golden brown and crispy, about 3-4 minutes.

Flip the bansh and cook the other side until golden brown and crispy, another 3-4 minutes.

Alternatively, you can steam the bansh for a softer texture. Place them in a steamer and cook for about 10-15 minutes.