Entree: Afghanistan – Central Culinary Region – منتو ➤ Mantu (Steamed meat dumplings)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 25 min

Additional 30 min

Total 1 hr 20 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt
- 1 large egg
- 1 cup (240 ml) warm water (adjust for dough)
- 1 lb (454 g) ground lamb
- 2 medium onions, finely chopped, about 8 oz (225 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt (for filling)
- 1 cup (240 ml) plain yogurt
- 1 clove garlic, crushed
- 2 tbsp (30 ml) plain water (to thin yogurt if needed)
- 2 tbsp (30 ml) vegetable oil (for tomato sauce)
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or low-sodium beef/chicken broth
- 1 medium onion, thinly sliced and fried crisp (for garnish), about 6 oz (170 g)
- 2 tbsp (30 ml) vegetable oil (for frying onions)
- 1 tsp (1 g) dried mint (for garnish)
- 1/2 tsp (1 g) sweet paprika or mild chili powder (optional, for garnish)

Instructions

1. Make the dough: in a bowl combine flour and 1 tsp salt, make a well, add egg and warm water gradually, mixing until a smooth, elastic dough forms. Knead 6–8 minutes, cover and rest 30 minutes.
2. Prepare filling: heat 2 tbsp vegetable oil in a skillet over medium heat; add finely chopped onions and sauté until translucent and soft, 6–8 minutes. Cool slightly, then combine with 1 lb ground lamb, 1 tsp salt, ground coriander, cumin, and black pepper in a bowl; mix thoroughly.
3. Roll and shape dumplings: divide rested dough into quarters and roll each portion thin (about 1/16 in / 1.5 mm). Cut into roughly 3 in (7.5 cm) circles (use a cutter or glass). Place about 1 tbsp (15 ml) of filling in center of each circle, fold edges up and pinch to form a small purse or pleated dumpling, sealing thoroughly. Repeat until filling and dough are used.
4. Steam mantu: arrange dumplings in a steamer basket lined with parchment or cabbage leaves to prevent sticking, leaving space between. Steam over boiling water for 20–25 minutes until dough is tender and filling cooked through.
5. Make tomato-onion sauce: heat 2 tbsp vegetable oil in a skillet over medium heat; add thinly sliced onion and cook until golden-brown and soft, 10–12 minutes. Stir in tomato paste and cook 2 minutes, then add 1 cup water or broth, simmer 5–8 minutes to meld and slightly thicken. Adjust salt to taste.
6. Prepare yogurt-garlic sauce: whisk together 1 cup plain yogurt, crushed garlic, and 2 tbsp water until smooth; season lightly with salt.
7. Fry garnish onions: heat 2 tbsp vegetable oil in a small pan and fry the thinly sliced onion pieces until crisp and deeply golden, remove to paper towel.
8. Assemble and serve: arrange steamed mantu on a platter, spoon tomato-onion sauce over the top, drizzle yogurt-garlic sauce, sprinkle with fried onions, dried mint, and paprika if using. Serve hot.