In Afghan cuisine, the mantu are filled with beef or lamb mixed with minced onions and spices, steamed and then topped with a very typical sauce (seer mosst, lit. “garlic yoghurt”) of yoghurt, dried or fresh mint, lemon juice and minced or pressed garlic. The mantu are also typically topped with a very small amount of tomato-based sauce which can include split peas, red kidney beans and/or some sautéed ground meat. The amount of yoghurt sauce is typically much greater than the tomato sauce; the tomato sauce is meant to be dotted on top – not covering the dish. Chutney, a spicy green or red pepper condiment sauce, may be sprinkled on top. Many Afghans also like to serve mantu with a carrot qorma or stew, instead of a tomato-based sauce.
Afghani Mantu - Beef Dumplings
- 450 g beef mince (ground beef)
- 2 cups brown onion, minced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons ground coriander
- 1 package wonton wrappers
For vegetable sauce
- 2 tablespoons canola oil
- 1 medium onion, french cut
- 1 clove garlic, minced
- ½ teaspoon turmeric
- salt and pepper, to taste
- 1½ cups tomato puree, basic tomato pasta sauce is excellent for this recipe
- ½ cup frozen mixed vegetables
For yoghurt sauce
- 1 cup plain yoghurt
- 2 cloves garlic, crushed and minced
- ½ teaspoon dried mint
- 4 teaspoons hot water
- chopped fresh mint, to garnish
Procedure for dumplings
- Brown the ground beef over medium heat, about 10-15 minutes. Remove from heat and drain if necessary.
- Add in the minced onions, salt, pepper, and coriander. Mix together and allow to cool.
- Wrap in wonton wrappers - Wet the edges of the wonton wrappers and place a little less than a tablespoon of the beef/onion mixture in the middle. Fold together two opposite corners, press together. Bring up the other two corners and firmly squeeze all four corners together. Pinch the edge seams to seal completely.
- Spray steamer tray with oil. Arrange wontons so they do not touch.
- Steam wontons for 40 minutes. Spritz them with water halfway through to keep them moist.
Procedure for vegetable sauce
- Heat canola oil in a non-stick pan. Sauté onion and garlic with turmeric over medium-high heat until soft (5-7 minutes).
- Add tomato puree and salt and pepper to taste, heat for one minute.
- Add frozen mixed vegetables and simmer for 5 minutes.
Procedure for yoghurt sauce
- Mix together yoghurt, minced garlic, dried mint, and 4 teaspoons hot water.
Serving the Afghani Mantu - Beef Dumplings
- Coat serving plate with a layer of yoghurt sauce. Place steamed dumplings on top. Put more yoghurt sauce over the dumplings, then coat everything with the veggie sauce. Sprinkle chopped, fresh mint on top for garnish.
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