Mantu (Afghan Steamed Dumplings)

  • Total Time - 120 minutes
  • Preparation (Dough and Filling) - 75 minutes
  • Steaming - 45 minutes
  • Servings: 6
  • Country: Afghanistan
Afghan Mantu dumplings topped with yogurt and tomato sauce.

The keys to successful Mantu are thin dough and a rich filling flavour, which consists only of meat, onion, and spices, with no other fillers. You will need a steamer (a Mantu Pot or a regular steamer basket). Traditionally, it is served with 'Chaka' sauce (yogurt with garlic) and 'Dal' sauce (tomato sauce with yellow lentils).

Ingredients

For the Dough

  • 3 cups All-purpose Wheat Flour
  • 1 cup Water
  • 1 tsp Salt

For the Meat Filling (Filling)

  • 500 g Ground Beef (ideally 15-20% fat content)
  • 2 large Onion, very finely minced or grated
  • 1 tsp Cumin, ground
  • 1 tsp Coriander, ground
  • to taste Salt and Black Pepper

For the Yogurt Sauce (Chaka)

  • 500 g Greek Yogurt (or thick plain yogurt)
  • 2 cloves Garlic, crushed
  • 0.5 tsp Salt
  • 1 tsp Dried Mint

For the Tomato Sauce with Lentils (Dal - optional)

  • 0.5 cups Yellow Split Peas (or Masoor Dal), cooked
  • 1 cup Tomato Purée / Passata
  • 0.5 tsp Cumin, ground
  • as needed Oil and Salt

Instructions

Step 1: Preparing the Dough

In a bowl, mix flour and salt. Gradually add water and mix until a firm, smooth dough forms.

Knead for about 5-7 minutes. Cover with a damp towel and let rest at room temperature for at least 30 minutes.

Step 2: Preparing the Filling and Sauces

Filling: In a bowl, mix the ground beef, minced onion, cumin, coriander, salt, and pepper. Mix well, but do not knead for too long. (The meat is not cooked beforehand; the dumplings are filled with raw meat.)

Yogurt Sauce (Chaka): In a bowl, mix yogurt, garlic, salt, and mint. Keep refrigerated.

Tomato Sauce: Sauté ground cumin in a little oil, add tomato purée, a little water, and the cooked lentils. Simmer until thickened (about 15 minutes). Keep warm.

Step 3: Shaping the Mantu Dumplings

Divide the dough into several parts. Roll each part into a sheet as thin as possible (about 1-2 mm).

Cut the dough into squares about 5 x 5 cm.

Place a small teaspoon of the meat filling in the centre of each square. Moisten the edges of the dough with water.

Fold the dumpling into a triangle and press the edges. Then join the opposite corners of the triangle to create the typical Mantu shape. (You can also use a simple sealed rectangle or pouch.)

Step 4: Steaming

Lightly oil the steamer basket (Mantu pot or regular steamer tray) to prevent the dumplings from sticking.

Arrange the Mantu dumplings in the basket with small gaps between them. Steam over boiling water for 40-45 minutes until the dough is shiny and the meat is cooked through.

Step 5: Serving

On a serving plate, first spread a layer of warm tomato sauce, then a layer of Mantu dumplings. Top with a spoonful of cold garlic-yogurt sauce (Chaka) and garnish with paprika and dried mint.