Mantu (Afghan Steamed Dumplings)

Ingredients

• 3 3/4 cupsall-purpose flour, for the dough
• 1 cupwater
• 2 tspsalt, 1 tsp for dough, 1 tsp for filling
• 1 lbground lamb
• 1 lbonions, finely chopped
• 1green chili, finely chopped
• 2 tbspblack pepper
• 1 tbspvegetable oil, for the tomato sauce and greasing steamer
• 1 tbsptomato paste, for the tomato sauce
• 1 3/4 cupsstrained yogurt, for serving
• cilantro, fresh, chopped, to garnish
• 3 tbspwater, for the sauce

Method

1. 1

   Sift the flour with 1 tsp salt into a bowl. Gradually mix in enough water to form a stiff dough. Knead on a clean surface for 5–10 minutes until elastic and shiny. Cover with a damp cloth and rest for 1 hour.

2. 2

   Combine the ground lamb, onions, chili, 1 tsp salt and the black pepper in a bowl and mix thoroughly.

3. 3

   Divide the dough into 4 balls. Roll each out to 1.5mm thickness and cut into 10cm squares. Place 1 heaped tsp of filling in the center of each square.

4. 4

   Bring two opposite corners to meet in the center and pinch firmly together. Bring the remaining two corners in the same way. The parcels should not be fully sealed — leave a small opening for steam to penetrate.

5. 5

   Grease the steamer shelves with a little of the oil. Arrange the mantu with a small gap between each and steam over medium heat for 30 to 45 minutes, until the dough is tender and the filling is cooked through with no pink.

6. 6

   Meanwhile, heat the rest of the oil in a small pan, stir in the tomato paste and the water for the sauce, bring to a boil, then simmer on low heat until the mantu are ready.

7. 7

   Arrange the mantu on a large warm dish. Spoon the tomato sauce over the top, followed by the strained yogurt, and sprinkle with chopped cilantro to serve.

Nutrition per serving