Mantu (Steamed Beef and Onion Dumplings) (وتنم)
The Quirky Foodster Team
Ingredients
- All-purpose flour — 400 g (3 1/4 cups)
- Water — 200 ml (3/4 cup plus 1 tbsp)
- Ground beef — 350 g (12 oz)
- Onion, finely chopped — 200 g (1 1/2 cups)
- Ground black pepper — 2 g (1/2 tsp)
- Salt — 8 g (1 1/2 tsp)
- Yellow split peas, cooked — 150 g (3/4 cup)
- Tomato sauce — 200 g (3/4 cup)
- Plain yogurt — 250 g (1 cup)
- Garlic, crushed — 5 g (1 clove)
- Dried mint — 3 g (1 tsp)
Method
- Make a firm dough with flour and water; knead well and rest for 20 minutes.
- Mix ground beef with half the onion, black pepper and half the salt.
- Roll the dough thin and cut into small squares.
- Place a spoonful of filling in each square and pinch into small dumpling shapes.
- Steam the dumplings over boiling water for 25-30 minutes until the dough is cooked through.
- Warm the split peas in tomato sauce with the remaining onion and salt.
- Mix yogurt with crushed garlic and spread over serving plates.
- Arrange mantu over the yogurt, top with the tomato-split pea sauce, and finish with dried mint.
Introduction: Delicate steamed dumplings filled with spiced beef and onion, topped with garlicky yogurt and a split-pea tomato sauce.
Cultural Background: Mantu reflects Afghanistan’s Central Asian culinary ties, closely related to Uzbek and Turkic manti; it is a labour-intensive dish typically made for guests and special gatherings.
Tips: Roll the dough as thin as possible without tearing for the best texture. Don’t overcrowd the steamer — cook in batches if needed.
Variations: Use ground lamb instead of beef for a richer filling. Add a pinch of cumin to the meat filling for extra depth.
Vegetarian/Vegan: No authentic vegetarian version exists for this meat-filled dumpling.
Serving Suggestions: Serve as a shared appetizer with extra chilli oil on the side.
Storage: Refrigerate cooked mantu for up to 2 days, sauces stored separately.
Reheating: Re-steam for 5-8 minutes to restore texture; avoid microwaving as the dough turns rubbery.
Nutrition: 380 kcal | Protein 20g | Carbs 42g | Fat 14g
FAQs:
Q: Can mantu be frozen?
A: Yes, freeze uncooked dumplings on a tray, then bag once solid; steam from frozen, adding extra time.
Q: What’s the difference between mantu and ashak?
A: Mantu is meat-filled, while ashak is filled with leeks or scallions and typically topped with a meat sauce instead.
- All-purpose flour — 400 g (3 1/4 cups)
- Water — 200 ml (3/4 cup plus 1 tbsp)
- Ground beef — 350 g (12 oz)
- Onion, finely chopped — 200 g (1 1/2 cups)
- Ground black pepper — 2 g (1/2 tsp)
- Salt — 8 g (1 1/2 tsp)
- Yellow split peas, cooked — 150 g (3/4 cup)
- Tomato sauce — 200 g (3/4 cup)
- Plain yogurt — 250 g (1 cup)
- Garlic, crushed — 5 g (1 clove)
- Dried mint — 3 g (1 tsp)
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