Afghan Mantu Recipe:

Afghan Mantu Recipe (or Mantoo) resembles the well-known Chinese dim sum. Mantu is made with a lot of Afghani spices, which is the only distinction between Mantu and dim sum.Mantu is essentially a covering for a dumpling that is stuffed with hot minced meat. After that, the dumpling is steamed until it is fully cooked.

As it is produced with less oil and is gluten-free, it is a great healthy snack. The tomato or yogurt dip, as well as Quroot, a sour cheese sauce, are sometimes served with this delicious dish of dumplings.

This mouthwatering Afghan mantu recipe, or dumplings, is the ideal dish to serve at your upcoming gathering since it combines flavorful meat and onions with a delicate wrapper and a herby yogurt sauce.

New Year Baked Ham and Cheese Sliders

Don’t you just like an excellent dumpling? The very finest in comfort cuisine! around a tasty filling are tender, doughy exteriors. Yumm! The dumpling is a food that is present in almost every culture. Some of them are sweet, like the Austrian and German apricot dumplings or the Arabic Qatayef, a type of stuffed pancake that is sometimes filled with sweet cheese or cream. 

While others are savory, like the Argentine empanada or the Polish pierogi. They can be purchased frozen, steamed, boiled, fried, or baked. Additionally, almost everyone in the world adores them! Afghanistan is where we get this particular dumpling, known as mantu.

INGREDIENTS

For yogurt sauce

• 1 cup unsweetened yogurt
• 2 teaspoon dried mint
• 1 minced clove garlic
• Salt

Mantu Making

• 1 tablespoon olive oil
• one pound ground beef
• 2 cloves garlic
• 1 teaspoon salt
• 2 teaspoon turmeric
• 1 teaspoon ground coriander
• Big pinch of freshly ground black pepper
• 2 medium onions, minced
• 1 bunch fresh cilantro
• 50 wonton wrappers

INSTRUCTIONS

Makingthe yogurt sauce

1. Whisk the yogurt, garlic, dried mint, and salt to taste in a small mixing dish.
2. Depending on the thickness of your yogurt, whisk in a spoonful at a time until the mixture has the right consistency to sprinkle. When I use Greek yogurt, I discover that 1 cup of yogurt requires roughly 5 tablespoons of water.
3. until ready to use, place in the refrigerator, covered.

developing the filling

1. A big skillet or Dutch oven should be heated over medium-high heat until the oil starts to shimmer and move around the pan. Stir regularly and break up any large chunks of ground beef as you cook the meat until it is thoroughly cooked and most of the moisture has disappeared.
2. Stir in the chopped cilantro and onion after turning off the heat. Before proceeding to the following stage, give the mixture a little time to cool.

The foil wrappers are stuffed

1. Fill the center of a wonton wrapper with a tiny dollop of the stuffing.
2. Brush a tiny quantity of water with your fingertip or a pastry brush on the wrapper’s outside borders to make it a little bit sticky. By first gently
3. pinching two corners that are opposite one another, then the remaining two corners, you may shape the wrapper into a dumpling.
4. Continue with the remaining wrappers, lightly enclosing them in a towel or piece of plastic wrap until you’re ready to steam them.
5. If you have more filling than wrappers, don’t be concerned. Keep the leftover filling and use it as a garnish on the finished meal.

Mantu steaming

1. Your oven should be heated to its lowest setting, which is roughly 170°F. The mantu will most likely need to be cooked in batches, and you’ll want to keep them warm in the oven until you’re ready to serve.
2. In the meantime, preheat a pot with a steamer insert with about an inch or two of water in it. Make certain the water doesn’t even come close to the insert’s bottom. Set the temperature so that the water maintains a steady, steamy simmer—gently bubbling and steaming, but not rapidly boiling.
3. Working in batches if necessary, lightly brush a small amount of oil onto the surface of the steamer insert before placing the mantu in a single layer. For about 8 minutes, under covered steam, the wrappers should be soft and translucent. Repeat

serving

On the surface of a sizable serving dish, spread half the yogurt mixture. Place a thin layer of the yogurt mixture on top of the mantu, which has been gently steamed. The remaining yogurt should be put in a bowl for dipping at the table. Sprinkle some cayenne pepper and cilantro leaves on top of the tray of mantu.

Cooking Notes

You are welcome to sauté the onions in the same pot as the steak if you want to lessen the raw onion flavor of the dish. Although red or yellow onions might also work, I chose white onions.

If you’re cooking mantu for a party, you may make the yogurt sauce and the meat filling up to two days in advance. I’ve also found that holding the steaming mantu in a heated oven works well. Just be sure to keep them covered with a piece of lightly oiled foil to prevent drying out.