📝 About This Recipe
Mantu is the crown jewel of Afghan hospitality, featuring delicate, hand-folded dumplings stuffed with savory spiced meat and a generous amount of onions for sweetness. These steamed treasures are layered over a cool, garlicky yogurt base and smothered in a rich, tomato-based split pea sauce. It is a masterful symphony of textures and temperatures—warm, cool, tangy, and spicy—that represents the rich culinary heritage of the Silk Road.
🥗 Ingredients
For the Dumpling Filling
- 1 lb Ground Beef or Lamb (lean, 85-90%)
- 4 large Yellow Onions (finely minced)
- 1 tablespoon Ground Coriander
- 1 teaspoon Black Pepper (freshly ground)
- 1.5 teaspoons Salt (or to taste)
- 1/2 teaspoon Cumin (ground)
For the Wrappers
- 1 package Wonton Wrappers (square or circular, approximately 50-60 count)
- 1/4 cup Water (for sealing the edges)
For the Lentil Tomato Sauce (Qurma)
- 1/2 cup Yellow Split Peas (soaked for 30 minutes)
- 3 tablespoons Tomato Paste
- 3 tablespoons Vegetable Oil
- 1/2 teaspoon Turmeric
- 2 cloves Garlic (minced)
For the Yogurt Base and Garnish
- 2 cups Greek Yogurt (plain, full fat preferred)
- 2 cloves Garlic (crushed into a paste)
- 2 tablespoons Dried Mint (rubbed between palms)
- 1/4 cup Fresh Cilantro (chopped)
- 1 pinch Paprika or Cayenne (for color and heat)
👨🍳 Instructions
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1
Begin by preparing the lentil sauce. In a small pot, boil the soaked yellow split peas in 2 cups of water for 15-20 minutes until tender but not mushy. Drain and set aside.
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2
In a skillet, heat 3 tablespoons of oil. Add 2 cloves of minced garlic and turmeric, sautéing for 30 seconds. Stir in the tomato paste and a splash of water to create a thick sauce. Add the cooked split peas, season with salt, and simmer on low for 10 minutes. Set aside.
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3
Prepare the filling by combining the raw ground meat with the finely minced onions, coriander, black pepper, cumin, and salt. Mix thoroughly by hand. Note: the onions should be almost equal in volume to the meat for authentic flavor.
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4
Prepare your steaming equipment. Grease the tiers of a multi-level steamer with oil or non-stick spray to prevent the delicate skins from tearing.
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5
To assemble, place a wonton wrapper on a clean surface. Put 1 tablespoon of the meat mixture in the center. Do not overfill.
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6
Dab the edges of the wrapper with water. Bring two opposite corners together and pinch at the top. Bring the other two corners to the center and pinch to seal, creating a square parcel.
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7
For the final 'Mantu' shape, take the two corners on the left side and pinch them together. Repeat with the two corners on the right side. This creates a beautiful, traditional bow-tie look.
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8
Place the dumplings in the steamer tiers, ensuring they do not touch each other. Steam over boiling water for 30-35 minutes until the meat is cooked through and the wrapper is translucent.
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9
While the dumplings steam, whisk together the Greek yogurt, crushed garlic, a pinch of salt, and 2 tablespoons of water to reach a spreadable consistency.
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10
To serve, spread half of the garlic yogurt mixture across a large, flat serving platter.
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11
Carefully arrange the hot, steamed dumplings over the yogurt layer.
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12
Drizzle the remaining yogurt over the dumplings, then generously spoon the warm lentil-tomato sauce over the top.
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13
Finish the dish by heavily dusting with dried mint and garnishing with fresh cilantro and a sprinkle of paprika or cayenne for a pop of color.
💡 Chef's Tips
The secret to authentic Mantu is the onion-to-meat ratio; use a lot of onions to ensure the filling stays juicy during the long steaming process. If using store-bought wonton wrappers, look for the thinnest ones available to mimic hand-rolled dough. Always grease your steamer trays very well; if the dumplings stick, the bottoms will rip and you'll lose the precious juices. Rub the dried mint between your palms right before garnishing to release the essential oils and maximize the aroma. Ensure your split peas are soft but still hold their shape; mushy lentils will make the sauce look muddy rather than vibrant.
🍽️ Serving Suggestions
Serve with a side of Afghan flatbread (Naan-e-Afghani) to scoop up the extra yogurt and lentil sauce. Pair with a fresh Salata (diced tomato, cucumber, and onion salad) to add a crisp, refreshing crunch. Offer a side of spicy Afghan green chutney (Chatney Gashneez) for those who prefer extra heat. Serve with hot green tea with cardamom to cleanse the palate after the rich, garlicky meal. Mantu is traditionally a communal dish, so place the large platter in the center of the table for everyone to share.