Mantu (منتو) — Afghan Steamed Dumplings with Yogurt and Lentil Sauce

• 36round dumpling wrappers (8–9 cm wrappers; store-bought is traditional for speed)
• 350 gground beef (85–90% lean)
• 300 gyellow onion, very finely minced
• 15 gfresh cilantro, finely chopped
• 8 ggarlic, finely grated
• 2 tspground coriander
• 1 tspground cumin
• 0.5 tspblack pepper, ground
• 1.5 tspsalt
• 30 mlwater (to help bind the filling)
• 10 mlneutral oil (for greasing steamer trays)
• 450 gplain whole-milk yogurt
• 120 gred lentils, rinsed
• 150 gyellow onion, finely diced
• 30 gtomato paste
• 400 gcrushed tomatoes
• 1 tspground turmeric
• 1 tsppaprika
• 1 tspdried mint (traditional garnish)
• 10 gfresh cilantro, chopped (optional but classic)

Instructions

1. 1

   Make the dumpling filling by combining ground beef, minced onion, cilantro, grated garlic, coriander, cumin, black pepper, salt, and 30 ml water in a bowl. Mix vigorously for 60–90 seconds until the mixture looks slightly sticky and cohesive, which helps it hold together inside the wrappers.

2. 2

   Set up a clean work surface and keep the dumpling wrappers covered with a barely damp towel so they do not dry out. Lightly grease steamer trays with 10 ml oil, then portion about 12–14 g filling into the center of each wrapper to keep sealing easy and consistent.

3. 3

   Shape the mantu by bringing two opposite edges of the wrapper together and pinching to seal, then bring the other two edges up to meet in the center. Pinch all seams firmly and press out any trapped air, because air pockets can burst the dumplings during steaming.

4. 4

   Arrange dumplings on the greased steamer trays with at least 1 cm space between each one so steam can circulate. Cover the trays while you work, and continue until all 36 dumplings are formed and placed seam-side up.

5. 5

   Steam the mantu over actively boiling water for 18–22 minutes, keeping the lid on the steamer to maintain steady heat. They are done when the wrappers look slightly translucent and the filling is cooked through, with no pink remaining.

6. 6

   While the dumplings steam, cook the lentil-tomato sauce by heating 30 ml oil in a saucepan over medium heat. Add the diced onion and cook for 6–8 minutes until soft and lightly golden, stirring often so it sweetens without burning.

7. 7

   Stir in tomato paste, turmeric, coriander, paprika, salt, and black pepper, and cook for 60 seconds to bloom the spices. Add crushed tomatoes, rinsed red lentils, and 500 ml water, then bring to a boil and reduce to a steady simmer.

8. 8

   Simmer the sauce for 18–22 minutes until the lentils are fully tender and the sauce is thick enough to spoon, stirring every few minutes to prevent sticking. If it becomes too thick, add 30–60 ml water and simmer 2 more minutes to restore a spoonable consistency.

9. 9

   Make the yogurt sauce by whisking yogurt, grated garlic, 0.5 tsp salt, and 30 ml water until smooth and pourable. Let it stand for 10 minutes so the garlic mellows and the sauce becomes more aromatic.

10. 10

    Plate the mantu in a single layer on a warm serving dish, because stacking can tear the wrappers and trap steam. Spoon a generous ribbon of yogurt sauce over the dumplings first, then add the lentil-tomato sauce in streaks so both sauces remain distinct.

11. 11

    Finish with 1 tsp dried mint and 10 g chopped cilantro scattered evenly across the top for a classic Afghan look and fragrance. Serve immediately while the dumplings are tender and the sauces are warm, offering extra yogurt sauce at the table.