Banshtai Tsai

Name: Banshtai Tsai
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mongolian
Ingredients: 300g ground lamb; 2 cups flour; 1 litre water; 500ml whole milk; 2 tbsp loose black tea; 1 onion, finely minced; 1 tsp salt; 1/2 tsp black pepper; 1 tbsp butter

Банштай цай (BAHNSH-tie TSIE)

Dumpling Soup with Milk Tea

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 380 kcal

Tiny lamb-filled dumplings simmered in salted Mongolian milk tea, creating a uniquely savory and warming broth that fuels herders through harsh winters.

Nutrition & Info

Protein 20.0g

Carbs 30.0g

Fat 20.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

large pot rolling pin tea strainer

Presentation Guide

Vessel: deep bowl

Garnishes: pat of butter

Accompaniments: bread

Ingredients

300g ground lamb
2 cups flour
1 litre water
500ml whole milk
2 tbsp loose black tea
1 onion, finely minced
1 tsp salt
1/2 tsp black pepper
1 tbsp butter

Instructions

1
Brew strong black tea in boiling water for 3 minutes. Strain, return to pot, add milk and salt. Keep warm.
2
Make firm dough from flour, water, and pinch of salt. Rest 10 minutes.
3
Mix lamb with onion, salt, and pepper for filling.
4
Roll dough thin, cut small rounds 5cm across. Place tiny amount of filling, fold and pinch shut.
5
Bring milk tea to a gentle boil. Drop dumplings in batches, cook 8 minutes until they float.
6
Add butter, stir gently. Ladle dumplings and milky broth into bowls. Serve steaming hot.

💡

Did You Know?

Nomadic families often make banshtai tsai as the first meal of the day in winter, eating it before dawn to prepare for herding.

Chef's Notes

Equipment Tips

large pot
rolling pin
tea strainer

Garnishing

pat of butter

Accompaniments

bread

The Story Behind Banshtai Tsai

Banshtai tsai represents the intersection of Mongolian tea culture and dumpling tradition. Suutei tsai (milk tea) has been the national beverage for centuries, and combining it with small dumplings created a complete one-pot meal. In the ger (yurt), where fuel efficiency matters, cooking dumplings directly in the tea saves both time and dried dung fuel. The dish embodies the practical ingenuity of nomadic life.

🕐 Traditionally enjoyed winter breakfast and cold weather meals 📜 Origins: Ancient nomadic

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