Entree: Afghanistan – Hazarajat Highlands – مانتو ➤ Mantu (Steamed filled dumplings served with a spiced tomato-meat sauce and garlic-yogurt topping)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 large egg (50 g)
- 3/4 cup (180 ml) water, plus more as needed
- 1 tsp (6 g) salt, divided
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground lamb or beef
- 1 large onion, finely chopped, approx. 8 oz (225 g)
- 2 cloves garlic, minced
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (2 g) ground cumin
- 3 tbsp (45 ml) vegetable oil or clarified butter for filling
- 2 cups (480 ml) plain yogurt
- 1 clove garlic, crushed into yogurt
- 1/2 tsp (1 g) dried mint or 1 tbsp (6 g) chopped fresh mint
- 1 cup (240 ml) tomato sauce or crushed tomatoes
- 1/2 lb (225 g) lamb shoulder, finely minced for sauce (optional) or 1/2 cup (120 ml) additional tomato sauce
- 1 tbsp (15 ml) butter or oil for tomato sauce
- 1/2 tsp (2 g) paprika
- 1/4 tsp (1 g) cayenne pepper, optional
- Salt to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Prepare the dough: combine flour and 1/2 tsp (3 g) salt in a bowl, make a well, add egg, 2 tbsp (30 ml) oil and 3/4 cup (180 ml) water. Mix until a stiff dough forms, knead 6–8 minutes until smooth, cover and rest 30 minutes.
2. Make the filling: heat 3 tbsp (45 ml) oil or clarified butter in a skillet over medium heat. Add chopped onion and sauté until translucent, about 6–8 minutes. Add minced meat, garlic, ground coriander, cumin, black pepper and 1/2 tsp (3 g) salt. Cook, breaking up meat, until browned and mostly dry, about 8–10 minutes. Stir in cilantro, adjust seasoning, then cool.
3. Roll and cut wrappers: divide rested dough into quarters. On a lightly floured surface, roll each piece thin until almost translucent. Cut into roughly 3-inch (7–8 cm) squares.
4. Assemble mantu: place about 1 tbsp (15 ml) of filling in the center of each square. Bring opposite edges together to form a neat purse or fold into a small parcel, sealing edges tightly so filling is enclosed. Repeat until all dumplings are formed.
5. Steam dumplings: bring a steamer pot of water to a simmer. Lightly oil steamer trays or line with parchment with holes. Arrange mantu in a single layer leaving small gaps. Steam over simmering water for 25–30 minutes until dough is tender and filling cooked through.
6. Prepare yogurt sauce: whisk together 2 cups (480 ml) plain yogurt, crushed garlic, dried or fresh mint and a pinch of salt. Thin with a tablespoon of water if too thick; keep chilled.
7. Make tomato-meat topping: in a small saucepan, heat 1 tbsp (15 ml) butter or oil. If using minced lamb for sauce, brown the 1/2 lb (225 g) lamb shoulder, then add tomato sauce or crushed tomatoes, paprika, cayenne, and salt. Simmer 10–12 minutes until slightly reduced and flavorful. If not using extra meat, simmer tomato sauce with spices for 6–8 minutes.
8. Dress and serve: transfer steamed mantu to a serving platter. Spoon yogurt sauce over each dumpling, then ladle the warm tomato-meat sauce on top. Garnish with chopped cilantro or parsley and an extra sprinkle of dried mint.
9. To store: refrigerate leftovers up to 2 days; reheat gently in a steamer or oven covered with foil to avoid drying out.