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Afghan mantu dumplings topped with yogurt, tomato sauce, chickpeas, and herbs.

Afghan Mantu

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Steamed Afghan beef dumplings layered with yogurt, tomato sauce, chickpeas, and mint.
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Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Afghan
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dumpling Dough
  • 3 cups all-purpose flour plus extra for dusting
  • 1 cup warm water
  • 1 tsp fine salt
Beef Filling
  • 1 lb ground beef
  • 1 large yellow onion finely diced
  • 3 stalks scallions thinly sliced
  • 2 tbsp fresh cilantro chopped
  • 1 tsp ground cumin
  • 1 tsp fine salt
Sauces and Toppings
  • 1 1/2 cups plain yogurt
  • 2 cloves garlic finely grated
  • 1 cup tomato sauce
  • 1/2 cup cooked chickpeas drained
  • 1 tbsp olive oil
  • 1 tsp dried mint

Equipment

  • Large mixing bowl
  • Rolling Pin
  • Steamer
  • Skillet
  • Chef's knife

Method
 

Make the Dough and Filling:
  1. Mix the flour and salt in a bowl. Add the warm water gradually and knead for 8 minutes until smooth. Cover and rest for 30 minutes.
  2. Combine the beef, onion, scallions, cilantro, cumin, and salt in a separate bowl.
Shape the Mantu:
  1. Roll the dough thin on a floured surface and cut it into 3-inch squares. Place 1 teaspoon of filling in the center of each square, bring opposite corners together, and pinch the seams closed.
  2. Oil the steamer trays lightly and arrange the dumplings in a single layer with space between them.
Steam and Finish:
  1. Steam the mantu for 30 to 35 minutes until the wrappers are tender and the beef is cooked through.
  2. Stir the yogurt with garlic. Warm the tomato sauce with the olive oil and chickpeas for 5 minutes. Layer yogurt and tomato sauce over the dumplings, then scatter with dried mint and cilantro before serving.

Nutrition

Calories: 610kcalCarbohydrates: 72gProtein: 31gFat: 22gSaturated Fat: 8gCholesterol: 72mgSodium: 1040mgFiber: 5gSugar: 8g

Notes

  • Work with one piece of dough at a time and keep the remaining dough covered so it does not dry out.
  • Refrigerate assembled leftovers for up to three days and reheat gently in a steamer.