Entree: Mongolia – Northern Culinary Region – Бантан ➤ Bantan (Simple mutton broth with small boiled flour dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 10 min

Total 2 hrs

Ingredients

- 2 lb (900 g) mutton shoulder and neck pieces with bone
- 10 cups (2.4 L) water
- 1 large onion, coarsely chopped (about 8 oz / 225 g)
- 2 medium carrots, cut into large pieces (about 8 oz / 225 g)
- 1 tbsp (15 ml) vegetable oil or melted sheep fat
- 2 tsp (12 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves (optional)
- 3 cups (375 g) all-purpose flour
- 1 tsp (6 g) salt for dough
- 1/2 to 3/4 cup (120–180 ml) cold water (adjust for dough consistency)
- 1 large egg (optional, for richer dumplings)
- 2 tbsp (30 g) unsalted butter or rendered fat for finishing (optional)
- 2 scallions, thinly sliced for garnish (optional)

Instructions

1. Rinse the mutton and place in a large stockpot with 10 cups (2.4 L) cold water. Bring to a gentle boil, skim off any foam, add the chopped onion, carrots, bay leaves if using, and 2 tsp (12 g) salt. Reduce heat and simmer gently for 1 to 1 1/2 hours until meat is tender and broth is flavorful.
2. Meanwhile make the dumpling dough: in a bowl combine 3 cups (375 g) flour and 1 tsp (6 g) salt. Beat the egg with water if using, then add gradually and mix until a firm but pliable dough forms. Knead briefly on a floured surface until smooth, cover, and rest for 10 minutes.
3. After resting, pinch off small pieces of dough about the size of a large chickpea and roll or pinch them between your fingers into irregular, bite-sized dumplings (traditional bantan are rustic and varied in shape). Keep the dumplings lightly floured so they do not stick.
4. Increase the broth to a gentle rolling simmer. Add the dumplings in batches so they do not clump; they will sink then float when cooked, about 4–6 minutes per batch. Taste the broth and adjust seasoning with additional salt and pepper as needed.
5. When all dumplings are cooked and the meat is tender, remove large bone pieces and shred or chop meat into bite-sized pieces; return meat to the pot. Stir in butter or rendered fat for richness if desired.
6. Ladle Bantan into bowls, garnish with sliced scallions, and serve hot with a side of toasted barley or flatbread if available.