Entree: Afghanistan – Pashtun Eastern Afghanistan – مانتو ➤ Mantu (Steamed central-Asian-style dumplings filled with spiced lamb, topped with yogurt and a garlicky tomato sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- Dough:
  - 2 cups (250 g) all-purpose flour
  - 1/2 tsp (3 g) salt
  - 2/3 cup (160 ml) warm water, plus extra as needed
  - 1 tbsp (15 ml) vegetable oil
- Filling:
  - 1 lb (454 g) ground lamb
  - 1 large yellow onion, 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 (1 g) ground black pepper
  - 1/2 tsp (2 g) salt, adjust to taste
  - 2 tbsp (8 g) chopped fresh cilantro or parsley
- Tomato-meat sauce:
  - 2 tbsp (30 ml) vegetable oil
  - 1 small onion, finely chopped, about 4 oz (115 g)
  - 2 cloves garlic, minced
  - 2 tbsp (30 g) tomato paste
  - 3/4 cup (180 ml) water
  - 1/2 tsp (2 g) salt
  - 1/4 tsp (1 g) ground black pepper
  - 1/4 tsp (1 g) chili flakes (optional)
- Yogurt sauce:
  - 1 1/2 cups (360 g) plain yogurt (full-fat preferred)
  - 1 clove garlic, finely minced or crushed
  - 1/4 tsp (1 g) salt
  - 2 tbsp (30 ml) cold water to thin if needed
- Garnish:
  - 2 tbsp (30 g) dried mint, lightly crushed
  - 2 tbsp (30 g) butter, melted (optional)
  - pinch of ground sumac or paprika (optional)

Instructions

1. Make the dough: in a bowl combine flour and salt. Add warm water and oil gradually and knead until a smooth, elastic dough forms, about 6–8 minutes. Cover and rest 30 minutes.
2. Prepare the filling: heat 2 tbsp oil in a skillet over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add ground lamb and cook, breaking up lumps, until browned and cooked through, about 8 minutes. Stir in coriander, cumin, black pepper, and salt. Remove from heat and fold in chopped cilantro or parsley; let cool.
3. Make sauces: for the tomato-meat sauce, heat 2 tbsp oil in a small pan, sauté chopped onion until soft, add garlic and cook 30 seconds, stir in tomato paste and cook 2 minutes, add water, salt, pepper and simmer 5 minutes until slightly thickened; set aside. For yogurt sauce, whisk yogurt with minced garlic, salt, and water to a pourable consistency; chill until ready.
4. Roll and fill dumplings: divide dough into two portions. Roll each portion to about 1/16-inch (1.5 mm) thickness on a floured surface. Cut into 3-inch (7.5 cm) squares or round wrappers using a cutter. Place about 1 tsp (5 g) of filling in the center of each wrapper. Bring edges together and pinch to form a small purse or pleated dumpling; seal well.
5. Steam the mantu: arrange dumplings in a lightly oiled steamer basket in a single layer (or layered with parchment), leaving space between. Steam over boiling water for 18–22 minutes until dough is tender and filling is cooked.
6. Assemble and serve: arrange steamed mantu on a serving platter. Spoon yogurt sauce generously over dumplings, then drizzle with warm tomato-meat sauce. Sprinkle dried mint and a drizzle of melted butter; finish with a pinch of sumac or paprika if using. Serve hot.