Afghan · Dinner · Medium
Mantu (Afghan Lamb Dumplings)
- Total
- 2 hr 30 min
- Prep
- 1 hr 50 min
- Serves
- 6
- Calories
- 520
Thin steamed wrappers hold juicy lamb and onion, with cool yogurt and warm tomato sauce spooned over the folds. Cilantro finishes the platter.
Finely chopped onion brings moisture to Mantu (Afghan Lamb Dumplings) as the filling steams inside its wrapper. A spoonful of tangy yogurt balances the rich meat and a simple tomato sauce.
Roll the dough thinly but leave it strong enough to lift. Keep unused dough covered while filling the squares so their edges stay pliable and seal without cracking.
Method
Mix 3 1/4 cups flour with 1/2 tsp salt and the dough water. Knead for until smooth and firm. Cover and rest for .
Mix ground lamb, onions, green chili, black pepper, coriander and 1/2 tsp salt. Divide dough into four portions and roll thinly using the reserved flour for dusting. Cut into 4-inch squares, rerolling scraps to make about 30 wrappers.
Place a heaped teaspoon of filling in each square. Bring opposite corners together over the filling and pinch, then join the other corners. Pinch the side openings closed.
Brush steamer tiers with 1 tsp vegetable oil and arrange dumplings with space between them. Steam over gently boiling water for until the wrappers are tender and the filling reaches 160°F.
Meanwhile, heat remaining vegetable oil in a small saucepan over medium heat. Stir tomato paste for , add sauce water and remaining salt, and simmer for until glossy.
Spread yogurt on a platter, arrange hot dumplings on top and spoon over tomato sauce. Scatter with cilantro and serve immediately.
Forkue tips
- A tiered steamer cooks the batch together; if using one small basket, keep finished dumplings covered while steaming the next batch.
Storing and reheating
Refrigerate dumplings and sauces separately for up to 3 days. Re-steam dumplings until hot and add yogurt after reheating to keep it smooth.
Kitchen gear
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Mantu (Afghan Lamb Dumplings): FAQ
Can I use store-bought wrappers?
Yes, large square dumpling wrappers save rolling time. They are often thinner, so begin checking earlier while still cooking the meat to 160°F.
Why do the dumplings stick?
Bare steamer surfaces grip the dough as it cooks. Oil the tiers lightly and lift with a broad spoon once the wrappers are fully set.
How do I store and reheat Mantu (Afghan Lamb Dumplings)?
Refrigerate dumplings and sauces separately for up to 3 days. Re-steam dumplings until hot and add yogurt after reheating to keep it smooth.
How long does Mantu (Afghan Lamb Dumplings) take?
About 2 hr 30 min in total: 1 hr 50 min prep and 40 min cooking.
What do I need to make Mantu (Afghan Lamb Dumplings)?
The key ingredients are all-purpose flour, ground lamb, onions, green chili, ground coriander and tomato paste, plus pantry basics.
Any tips for Mantu (Afghan Lamb Dumplings)?
A tiered steamer cooks the batch together; if using one small basket, keep finished dumplings covered while steaming the next batch.
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