Entree: Afghanistan – Kabul & Central Afghanistan – منتو ➤ Mantū (Steamed dumplings filled with spiced ground meat, topped with garlic-yogurt and a tomato-onion sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 35 min

Ingredients

Dough
- 3 cups (420 g) all-purpose flour
- 1 tsp (5 g) kosher salt
- 1 large egg
- 3/4 cup (180 ml) warm water, plus more as needed
Filling
- 1 lb (454 g) ground beef or lamb
- 2 cups (300 g) onions, very finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) kosher salt
- 2 tbsp (8 g) chopped fresh cilantro (optional)
Sauces and Garnish
- 1 cup (240 g) plain yogurt
- 2 cloves garlic, minced
- 1 tbsp (15 ml) lemon juice
- 1 cup (240 ml) tomato puree or crushed tomatoes
- 1 small onion, finely chopped
- 2 tbsp (30 ml) vegetable oil
- 1/2 tsp (1 g) ground turmeric or paprika
- 1/2 tsp (2 g) sugar (optional)
- 1 tsp (1 g) dried mint for garnish
- Salt to taste

Instructions

1. To make the dough, combine flour and salt in a bowl, add the egg and warm water, and mix until a firm dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth; cover and let rest 30 minutes.
2. Meanwhile prepare the filling: heat 2 tbsp oil in a skillet over medium heat. Add the finely chopped onions and cook until soft and beginning to brown, about 10–12 minutes. Cool slightly, then mix with the ground meat, black pepper, ground coriander, salt, and chopped cilantro if using.
3. Prepare sauces: whisk the yogurt with minced garlic, lemon juice, and a pinch of salt; chill. For the tomato-onion sauce, heat 2 tbsp oil in a small pan, sauté the small chopped onion until soft and golden, add tomato puree, turmeric or paprika, sugar if using, and simmer 8–10 minutes until slightly reduced; season with salt and keep warm.
4. Roll the dough into a long log and cut into golf-ball sized pieces (about 12–16). Roll each piece into a thin round wrapper about 3–4 inches (7–10 cm) across.
5. Place about 1 tbsp of filling in the center of each wrapper (compact the filling), fold the wrapper into a loose square or purse shape and pinch edges to seal, leaving some air inside. Repeat until all dumplings are formed.
6. Arrange mantu in a steamer basket lined with lightly oiled parchment or cabbage leaves to prevent sticking; steam over boiling water, covered, for 20–25 minutes until dough is cooked and meat is hot through.
7. To serve, arrange mantu on a platter, spoon the warm tomato-onion sauce over them, then drizzle with the garlic-yogurt. Sprinkle dried mint (and additional chopped cilantro or crushed chili if desired) and serve immediately.