Mantu — Afghan Dumplings
Tender steamed dumplings filled with a fragrant lamb mixture, onions, and hot pepper. Served with tomato sauce and sour cream — this dish will captivate you from the very first bite.
Ingredients
- 450 g Wheat flour
- 225 ml Water
- 450 g Lamb
- 1 pcs Green chili pepper
- 450 g Onion
- 2 pinch Black ground pepper
- 1 tbsp Vegetable oil
- 1 tbsp Tomato paste
- 425 ml Yogurt or sour cream
- 1 pinch Fresh cilantro
Instructions
- Sift the flour with salt into a bowl. Gradually add water while kneading a stiff dough. Transfer to a work surface and knead for 5–10 minutes until the dough becomes elastic and glossy. Cover with a damp towel and let rest for one hour.
- In a bowl, mix finely chopped lamb, onion, chili, salt, ground pepper, and spices. Mix thoroughly until the mixture becomes uniform.
- Divide the dough into 4 portions and roll each to a thickness of 1.5 mm. Cut into 10×10 cm squares. Place one heaping teaspoon of filling on each square.
- Take two opposite corners of the square and bring them together in the center, pinching with your fingers. Repeat with the other two corners. The mantu should remain slightly open so that steam can penetrate inside and cook the filling.
- Brush the steamer rack with oil. Arrange the mantu so there is some space between them. Steam for 30–45 minutes over medium heat.
- While the mantu cook, prepare the tomato sauce. Heat the oil in a skillet, add tomato paste, and bring to a boil. Reduce the heat and simmer gently until the mantu are ready.
- Carefully transfer the cooked mantu to a warm serving dish. Pour the tomato sauce over them, then top with yogurt or sour cream. Garnish with fresh cilantro and serve hot.