Afghan Mantu Dumplings

Steps

1. 1
   Step 1:

   Sift the flour with 1 teaspoon of salt into a mixing bowl.

2. 2
   Step 2:

   Slowly mix in as much water as needed to form a stiff dough.

3. 3
   Step 3:

   Knead the dough on a clean work surface for 5–10 minutes, until elastic and shiny.

   5–10 min
4. 4
   Step 4:

   Cover the dough with a damp cloth and set aside for about 1 hour.

   1 h
5. 5
   Step 5:

   Put the chopped lamb, chopped onions, chopped green chilli, 1 teaspoon of salt, ground black pepper, and spices in a bowl.

6. 6
   Step 6:

   Mix the filling thoroughly.

7. 7
   Step 7:

   Divide the dough into 4 small balls.

8. 8
   Step 8:

   Roll out the dough to a thickness of 1.5 mm and cut it into 10 cm squares.

9. 9
   Step 9:

   Place 1 heaped teaspoon of the lamb mixture in the centre of each square.

10. 10
    Step 10:

    Bring two opposite corners together in the centre and pinch them firmly together.

11. 11
    Step 11:

    Bring the remaining two corners together in the same way, leaving the mantu not entirely closed so steam can penetrate and cook the filling.

12. 12
    Step 12:

    Grease the steamer shelves with fat and arrange the mantu with a small space between each one.

13. 13
    Step 13:

    Steam over medium heat for 30–45 minutes.

    30–45 min
14. 14
    Step 14:

    Meanwhile, heat the vegetable oil in a pan.

15. 15
    Step 15:

    Add the tomato puree and bring to the boil.

16. 16
    Step 16:

    Stir and simmer over low heat until the mantu are ready.

17. 17
    Step 17:

    Carefully remove the mantu from the steamer and place on a large warm dish.

18. 18
    Step 18:

    Spoon the tomato sauce over the mantu, followed by the strained yoghurt.

19. 19
    Step 19:

    Sprinkle with chopped coriander to garnish.