Mantu Afghan Dumpling

From Unknown

Forked from Recipe via afghanaid.org.uk / TheMealDB

Original recipe

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Prep

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Cook

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Total

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Serves

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Method

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Ingredients

Units

Plain Flour — 450 g

Water — 225 ml

Lamb — 450 g

Green Chilli — 1

Onions — 450 g

Black Pepper — 2

Vegetable Oil — 1 tbsp

Tomato Puree — 1 tbsp

Strained Yoghurt — 425 ml

Coriander — Pinch

Method

To prepare the dough, sift the flour with 1tsp of salt into a mixing bowl. Slowly mix in as much of the water is required, until a stiff dough is formed. Knead on a clean work surface for 5-10 minutes, until the dough is elastic and shiny. Cover with a damp cloth and set aside for about an hour.

Put the chopped lamb, onions, chilli, 1 tsp salt, ground pepper and spices in a bowl and mix thoroughly.

Divide the dough into 4 small balls, and roll out to a thickness of 1.5mm, cutting into 10cm squares. Into each square, place 1 heaped teaspoon of the lamb mixture.

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Imported from TheMealDB

Unknown · Jun 21, 2026 · current

Take two opposite corners and bring them to join in the centre by nipping together firmly between your fingers, and then bring together to other two corners in the same manner. Note that the mantu should not be entirely closed, as the steam has to be penetrate and cook the filling!