Afghan Beef Dumplings

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Mantu are Afghanistan's beloved steamed dumplings, prized for their thin hand-rolled wrappers and warmly spiced beef filling. They are traditionally served with two contrasting sauces: a tangy garlic-yogurt and a deeply spiced tomato-coriander. This recipe brings the classic Afghan home-cooking version to your kitchen using a standard steamer basket.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 68 gCarbs
• 5 gFiber
• 9 gSugar
• 34 gProtein
• 780 mgSodium
• 860 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 16 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus more for dusting
• 1 tsp fine sea salt
• 1 large egg
• 3/4 cup (180 ml) warm water
• 1 tbsp neutral oil, for brushing

For the beef filling

• 1 lb (450 g) ground beef (85% lean)
• 1 large yellow onion, very finely chopped
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the tomato-coriander sauce

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 can (400 g) crushed tomatoes
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp fine sea salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh cilantro

For the garlic-yogurt sauce

• 1 1/2 cups (360 g) plain whole-milk yogurt
• 2 garlic cloves, finely grated
• 1/2 tsp dried mint
• 1/4 tsp fine sea salt

Directions

1. Make the dough: In a large bowl, whisk together flour and salt. Make a well in the center, add the egg and warm water, and mix with a wooden spoon until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes.
2. Meanwhile, prepare the filling: In a bowl, combine the ground beef, finely chopped onion, coriander, cumin, salt, and pepper. Mix thoroughly with your hands until the mixture becomes slightly sticky, then refrigerate while you roll the dough.
3. Divide the rested dough into two pieces and roll each into a 1/8-inch-thick sheet. Using a 3-inch round cutter (or a glass), cut out circles. Keep the rounds covered with a damp towel so they don't dry out.
4. Place about 1 1/2 teaspoons of filling in the center of each round. Fold the dough over into a half-moon, pinch the edges firmly to seal, then bring the two ends together and pinch again to form a small crescent bundle. Repeat with all rounds.
5. Lightly brush a steamer basket with oil and line it with tomato slices or cabbage leaves to prevent sticking. Arrange the dumplings upright (seam side up) in a single layer, leaving small gaps between them. Cover and steam over briskly simmering water for 18-20 minutes, until the wrappers look glossy and the filling is cooked through.
6. While the dumplings steam, make the tomato sauce: Heat the olive oil in a small saucepan over medium heat. Sauté the onion for 4-5 minutes until soft, then add the garlic and cook 30 seconds. Stir in the crushed tomatoes, coriander, cumin, salt, and pepper. Simmer for 10 minutes until thickened, then stir in the cilantro.
7. Stir together all yogurt sauce ingredients in a small bowl and refrigerate until ready to serve. Arrange the hot steamed dumplings on a platter, spoon the tomato sauce over the top, and serve immediately with the garlic yogurt on the side.

Cook’s Notes

• Keep dough rounds covered with a damp cloth while you work; Afghan wrappers are rolled thin and dry out quickly.
• Seal each dumpling very firmly – if any seams open during steaming, juices will leak out and the dumplings will collapse.
• If you don't have a steamer basket, a metal colander set over a pot of simmering water works well; just make sure the water doesn't touch the dumplings.
• For an authentic touch, spoon a little melted butter or ghee over the steamed dumplings just before serving – this is common in Afghan homes.
• Leftover dumplings reheat beautifully: pan-fry them in a little oil with a splash of water and cover for 3-4 minutes until heated through and the bottoms are crisp.

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