Steamed Bansh

Ingredients

• 2 pcs Garlic
• 2 tsp Salt
• 250 g Mutton
• 1 pcs Onion
• 180 g All Purpose Flour
• 390 ml Water
• 0.75 tsp Black Pepper
• 250 ml Milk
• 2 tsp Black Tea

Method

1. In a bowl, combine {all_purpose_flour} with a pinch of {salt}, then add {water} and knead until a firm, smooth dough forms. Cover and rest until relaxed and slightly springy.
2. Mix {mutton} with grated {onion}, {garlic}, {black_pepper}, more {salt}, and a splash of {water}. Stir until the filling looks sticky and juicy so the dumplings stay succulent.
3. Roll the rested dough thin on a lightly floured surface, cut small rounds, fill with {mutton} mixture, and pinch closed into compact half-moon dumplings with no trapped air.
4. Set the dumplings in a steamer over high heat, leaving space so they do not stick. Steam until the wrappers turn glossy and the {mutton} is cooked through and juicy.
5. Simmer {black_tea} in a saucepan with {water}, then add {milk} and {salt}. Keep at a gentle simmer until the tea tastes full and savory, then strain if you like.
6. Serve the steamed dumplings immediately with the hot milk tea. Finish with a final pinch of {black_pepper} over the dumplings for a simple fragrant lift.