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

• 360 gall-purpose flour
• 180 mlwater (room temperature)
• 1egg
• 6 gsalt
• 15 mlvegetable oil (for dough handling and preventing sticking)
• 450 gyellow onion (very finely diced)
• 350 gground beef (85–90% lean)
• 2 tspground coriander
• 1 tspground black pepper
• 480 gplain yogurt (full-fat, unsweetened)
• 12 ggarlic (finely grated (about 3 cloves))
• 2 tspdried mint (plus extra for garnish)
• 15 mlolive oil
• 30 gtomato paste
• 400 gcrushed tomatoes
• 90 gred lentils (rinsed)
• 1 tspground turmeric
• 1 tspground cumin
• 10 gfresh cilantro (chopped)

Instructions

1. 1

   Make the dough by mixing flour and salt in a bowl, then whisking the egg into the measured water. Pour the egg-water into the flour and knead for 8–10 minutes until smooth, firm, and elastic, adding only a few milliliters of water if absolutely needed.

2. 2

   Lightly coat the dough with the measured oil, cover, and rest for 30 minutes at room temperature. This rest relaxes gluten so the sheets roll thin without springing back, which is essential for delicate mantu.

3. 3

   Prepare the filling by combining finely diced onion, ground beef, coriander, pepper, salt, and the measured water in a bowl. Mix thoroughly until the onion is evenly distributed and the mixture looks slightly tacky, which helps it hold together inside the dumplings.

4. 4

   Make the yogurt sauce by stirring yogurt, grated garlic, salt, and dried mint until smooth. Cover and refrigerate for at least 20 minutes so the garlic mellows and the mint perfumes the yogurt.

5. 5

   Start the meat and lentil sauce by heating olive oil in a saucepan over medium heat, then cooking the chopped onion for 6–8 minutes until translucent. Add minced garlic and cook 30 seconds, then add ground beef and cook 5–6 minutes, breaking it up until no longer pink.

6. 6

   Stir in tomato paste and cook 1 minute to deepen its flavor, then add crushed tomatoes, rinsed red lentils, water, turmeric, cumin, salt, and pepper. Simmer gently for 18–22 minutes, stirring occasionally, until lentils are soft and the sauce is thick but spoonable.

7. 7

   Set up your steamer by bringing a few centimeters of water to a steady simmer and lightly oiling the steamer trays or lining them with parchment with small holes. Proper steam flow prevents soggy bottoms while the oil keeps the dumplings from tearing when you lift them.

8. 8

   Roll the rested dough on a lightly floured surface into thin sheets about 1.5 mm thick. Cut into 9 cm squares, keeping unused dough covered so it does not dry out and crack at the edges.

9. 9

   Fill each square with 18–20 g of filling placed in the center, then bring opposite corners together and pinch to seal. Pinch the remaining corners to form a closed parcel, sealing seams firmly so steam cannot force them open during cooking.

10. 10

    Arrange dumplings on the prepared steamer trays with at least 1.5 cm space between them. Steam for 30–35 minutes at a steady simmer, keeping the lid closed as much as possible so the temperature stays consistent.

11. 11

    Check one dumpling for doneness by cutting it open; the meat should be fully cooked and the onion tender, with no raw doughy band near the seams. If needed, steam 5 more minutes, then remove the trays and rest the dumplings 2 minutes so they release cleanly.

12. 12

    Plate by spreading 80 g of yogurt sauce per serving, arranging dumplings on top, and spooning about 110 g of the meat-lentil sauce over them. Finish with chopped cilantro and an additional 0.5 tsp dried mint per serving for the classic Afghan aroma.