📝 About This Recipe
Mantu is the crown jewel of Afghan hospitality, featuring delicate pasta skins stuffed with a savory, onion-rich beef filling. These dumplings are steamed to perfection and layered with two distinct sauces: a tangy, garlicky yogurt base and a robust tomato-split pea ragout. It is a harmonious marriage of textures and spices that represents the rich silk-road heritage of Afghanistan.
🥗 Ingredients
Beef Filling
- 1 lb Ground Beef (80/20 lean-to-fat ratio for juiciness)
- 4 cups Yellow Onions (finely minced)
- 1 tablespoon Coriander Powder
- 1 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (or to taste)
- 1/2 teaspoon Cumin Powder
Dumplings
- 50-60 pieces Wonton Wrappers (square or round)
- 2 tablespoons Vegetable Oil (to grease the steamer)
Tomato and Lentil Sauce
- 1/2 cup Yellow Split Peas (soaked for 1 hour)
- 2 tablespoons Tomato Paste
- 1/2 teaspoon Turmeric
- 2 cloves Garlic (minced)
Garlic Yogurt Sauce and Garnish
- 1.5 cups Greek Yogurt (plain)
- 2 cloves Garlic (crushed into a paste)
- 1 tablespoon Dried Mint (crushed)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat. Stir in the coriander, cumin, salt, and black pepper.
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2
Remove the beef from heat and let it cool slightly. Fold in the finely minced raw onions. In authentic Mantu, the onions are not cooked beforehand; they steam inside the dumpling to provide moisture and sweetness.
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3
Prepare the tomato sauce: In a small pot, sauté minced garlic and turmeric in a splash of oil. Add tomato paste and 1 cup of water. Stir in the soaked split peas and simmer for 20-25 minutes until the peas are tender but not mushy.
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4
Prepare the yogurt sauce: Whisk together the yogurt, crushed garlic, a pinch of salt, and 2 tablespoons of water until smooth. Spread half of this sauce onto the bottom of your serving platter.
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5
To assemble: Place a wonton wrapper on a clean surface. Put 1 tablespoon of the beef-onion mixture in the center.
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6
Dampen the edges of the wrapper with water. Bring two opposite corners together and pinch. Bring the other two corners to the center and pinch to seal, then join the adjacent 'ears' together to create the classic Mantu shape.
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7
Grease the tiers of an Afghan steamer (or a bamboo steamer) generously with oil to prevent sticking.
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8
Arrange the dumplings on the steamer tiers, ensuring they do not touch each other.
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9
Bring water to a boil in the bottom of the steamer. Place the tiers on top, cover tightly, and steam for 30-35 minutes until the wrapper is translucent and firm.
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10
Carefully remove the dumplings from the steamer. Arrange them over the yogurt-coated platter.
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11
Drizzle the remaining yogurt sauce over the top of the dumplings, followed by the warm tomato-split pea sauce.
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12
Garnish generously with dried mint and fresh cilantro. Serve immediately while hot.
💡 Chef's Tips
The secret to juicy Mantu is a high onion-to-meat ratio; don't be tempted to use fewer onions. If using store-bought wonton wrappers, keep them covered with a damp cloth while working so they don't dry out. Ensure the split peas are soft but still hold their shape to provide a nice textural contrast. For a spicy kick, add a teaspoon of red chili flakes to the tomato sauce while it simmers. Always grease the steamer very well; Mantu skins are delicate and tear easily if they stick.
🍽️ Serving Suggestions
Serve with a side of fresh Afghan flatbread (Naan) to scoop up the extra sauce. Pair with a crisp salad of cucumber, tomato, and red onion (Salata) for freshness. A glass of 'Doogh' (a savory yogurt drink with mint) perfectly complements the spices. Finish the meal with hot green tea flavored with cardamom.