Beef dumplings, sautéed veggies, yogurt sauce, and fresh mint. A savory dish with sweet, tangy accents – this meal is sure to delight on any occasion!
Another week, another recipe. Today we will be making another classic Afghan meal: mantu. There seems to be no end to variations for this popular treat! Every recipe has a different filling, different spices, and even different toppings. Regardless of how you choose to make it, these saucy dumplings will definitely please your tastebuds. Trust me, you won’t be able to eat just one. Or six. Ok, basically… you may want to make a lot of these. The good news is, whatever you don’t cook right away you can easily freeze and save for later! Having ready-to-steam dumplings in your freezer is always a good idea when you find yourself wanting a fancy meal but don’t want to put a whole lot of time into making it right then.
Let’s get started on how to make this fresh, flavorful dish.
First, cook your beef over medium heat for 10-15 minutes. It’s ok if it doesn’t quite brown the whole way, it will continue cooking when the dumplings are steaming. When the beef looks mostly done, drain the excess water from the pan.
Chop up two cups of onions. Try to mince them as small as possible (you could even use a food processor for this part).
Add your salt, pepper, coriander, and onions to the beef. Allow to cool for a few minutes.
One the meat has cooled off a bit, you can start wrapping it up! First, wet the edges of your wonton wrapper. Then, take a good spoonful (about a little less than a tablespoon) and place it in the middle.
Fold the wonton by pinching together the corners. Start with two opposing corners, pinch them together at the tips, then fold up the other two and firmly squeeze all four together in the middle. Also squeeze and pinch the seams so that the wonton is completely sealed.
Here is an idea of what they should look like! Stuff, pinch, stuff, pinch, stuff, pinch! You have a lot of wrappers to fill.
When you’re ready, bring some water to a boil in a large pot and spray the inside of your steamer with a light coating of oil. Place your wontons on the rack and cover with a lid. Steam over medium-high heat for 40 minutes. Check them halfway through; spritz them with a little bit of water to keep them nice and moist.
In the meantime, heat your canola oil in a non-stick pan and sauté the onions and garlic with some turmeric. Sounds similar to our last recipe, doesn’t it?
After about 5-7 minutes, the onions should be tender. Add in some tomato sauce, salt, pepper, and 1/2 cup of frozen mixed vegetables. Let this mixture simmer for 5 minutes.
This is also when you make your yogurt sauce! Mix together 1 c plain yogurt (I used greek yogurt), minced garlic, dried mint, and a few teaspoons of water. Prepare your plate by spreading out a bottom layer of the yogurt sauce.
Tada! The dumplings are ready!
Place the dumplings on top of your yogurt-coated plate, then drop some more yogurt sauce on top.
Top all of that with your tomato-veggie sauce.
Looking good! Now all you need to do is sprinkle on some chopped, fresh mint and you’re done. Mmm. Be sure to savor that first bite… and get ready for seconds! Nooshe jaan.
1 lb ground beef
2 c yellow onion, minced
1/2 tsp salt
1/2 tsp black pepper
2 tsp ground coriander
1 package wonton wrappers
Veggie Sauce Ingredients:
2 tbsp canola oil
1 medium yellow onion, french cut
1 clove garlic, minced
1/2 tsp turmeric
salt and pepper to taste
1.5 c tomato sauce
1/2 c frozen mixed vegetables
Yogurt Sauce Ingredients:
1 c plain yogurt
2 cloves garlic, crushed and minced
1/2 tsp dried mint
4 tsp hot water
chopped fresh mint
1. Add ground beef and brown over medium heat, about 10-15 minutes. Remove from heat and drain if necessary.
2. Add in 2 c. minced onions, 1/2 tsp salt, 1/2 tsp pepper, and 2 tsp coriander. Mix together and allow to cool.
3. Wrap in wontons. Wet the edges of the wonton and place a little less than a tablespoon of the beef/onion mixture in the middle. Fold together two opposite corners, press together. Bring up the other two corners and firmly squeeze all four corners together. Pinch the edge seams to seal completely.
4. Spray steamer tray with oil. Arrange wontons so they do not touch.
5. Steam wontons for 40 minutes. Spritz them with water halfway through to keep them moist.
6. Heat 2 tbsp canola oil in a non-stick pan. Sauté onion and garlic with 1/2 tsp turmeric over medium-high heat until soft (5-7 minutes).
7. Add 1.5 c tomato sauce and salt/pepper to taste, heat for one minute.
8. Add 1/2 c frozen mixed vegetables and simmer for 5 minutes.
9. Mix together 1 c. yogurt, minced garlic, 1/2 tsp dried mint, and 4 tsp hot water.
Putting it all together:
10. Coat serving plate with a layer of yogurt sauce. Place steamed dumplings on top. Put more yogurt sauce over the dumplings, then coat everything with the veggie sauce. Sprinkle chopped, fresh mint on top for garnish.