Afghan Mantu (Steamed Meat Dumplings)

• •2 cup All-purpose flour
• •1 cup Water (plus more as needed)
• •1 tsp Salt (for dough)
• •1 lb Ground beef or lamb (lean)
• •1 medium Onion (finely minced)
• •2 cloves Garlic (minced)
• •1 tsp Coriander (ground)
• •1 tsp Cumin (ground)
• •1 tsp Black pepper
• •1 tsp Salt (for filling)
• •1.5 cup Plain full-fat yogurt
• •2 cloves Garlic (minced, for yogurt sauce)
• •1 tsp Dried mint
• •to taste Salt (for yogurt sauce)
• •2 tbsp Vegetable oil
• •1 medium Onion (finely chopped, for sauce)
• •2 tbsp Tomato paste
• •1 can Crushed tomatoes (14.5 oz / 400g)
• •1 cup Yellow split peas (dal) (rinsed, pre-soaked for 30 min if time allows)
• •1 cup Water (for sauce)
• •1 tsp Turmeric
• •1 tsp Red pepper flakes (optional)
• •to taste Salt (for sauce)
• •2 tbsp Fresh cilantro (chopped, for garnish)
• •1 tsp Dried mint (for garnish)

Instructions

1. 1

   Prepare the Mantu Dough: In a large bowl, combine flour and 1/2 tsp salt. Gradually add 1/2 cup water, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let rest at room temperature for at least 20 minutes.

2. 2

   Make the Meat Filling: In a bowl, combine ground meat, minced onion (from filling ingredients), 2 cloves minced garlic, ground coriander, cumin, black pepper, and 1 tsp salt. Mix thoroughly until well combined.

3. 3

   Prepare the Yogurt Sauce: In a small bowl, whisk together yogurt, 2 cloves minced garlic, dried mint, and salt to taste. Cover and refrigerate until serving.

4. 4

   Prepare the Tomato-Split Pea Sauce (Qorma): Heat vegetable oil in a medium saucepan over medium heat. Sauté the chopped onion (for sauce) until translucent, about 5 minutes. Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, rinsed split peas, 1/2 cup water, turmeric, red pepper flakes (if using), and salt to taste. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until split peas are tender.

5. 5

   Assemble the Mantu: Divide the dough into 2-3 portions. Roll one portion very thinly on a lightly floured surface into a large circle (about 1/16-inch thick). Cut into 2-inch squares. Place a small amount (about 1 tsp) of meat filling in the center of each square. Bring two opposite corners together and pinch to seal, then bring the other two corners up and pinch to seal, forming a small parcel. Pinch the seams firmly to ensure they are closed. Alternatively, fold into half-moon shapes and crimp the edges. Repeat with remaining dough and filling.

6. 6

   Steam the Mantu: Lightly grease a steamer basket or the plates of a multi-tiered steamer. Arrange the mantu in a single layer, ensuring they don't touch. Bring water to a boil in the bottom of your steamer pot. Place the steamer basket/plates over the boiling water, cover, and steam for 15-20 minutes, or until the dough is cooked through and the meat filling is done.

7. 7

   Serve: To serve, spoon a layer of the tomato-split pea sauce onto a large serving platter. Arrange the steamed mantu on top. Drizzle generously with the garlic-mint yogurt sauce. Garnish with chopped fresh cilantro and a sprinkle of dried mint. Serve immediately.

Chef's Tips

• 💡To prevent mantu from sticking to the steamer, brush the bottom of each dumpling lightly with oil before placing them in the steamer.
• 💡If you don't have a multi-tiered steamer, you can steam the mantu in batches using a regular steamer basket over a pot of boiling water.
• 💡For extra flavor, you can lightly brown the ground meat before mixing with the other filling ingredients, though traditionally it's added raw.
• 💡Mantu dough should be quite firm to handle. If it's too sticky, add a little more flour during kneading.