Mantu Afghan Dumpling

Name: Mantu Afghan Dumpling
Yield: 5
Ingredients: 450 g Wheat flour; 450 g Onion; 2 tablespoons Black pepper; 1 Green Chilli; 1 tablespoon Vegetable Oil; pinches Coriander; 1 tablespoon Tomato Puree; 225 ml Water; 425 ml Greek Yogurt; 450 g Lamb

Media

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 5 (estimated)

Nutrition facts

Protein16 %26 g
Carbs51 %80 g
Fat33 %23 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	640 kcal	192 kcal
Protein	26 g	7.8 g
Carbs	80 g	24 g
Fat	23 g	6.9 g

One serving is about 333 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty46/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Starter - Afghanistan

Ingredients

450 g Wheat flour
450 g Onion
2 tablespoons Black pepper
1 Green Chilli
1 tablespoon Vegetable Oil
pinches Coriander
1 tablespoon Tomato Puree
225 ml Water
425 ml Greek Yogurt
450 g Lamb

Instructions

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.
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!
Using fat to grease the shelves of the steamer, place your mantu so that there is a small space between each one. Steam for 30-45 minutes over a medium heat.
Meanwhile, make the tomato sauce. Heat the oil in a pan, add tomato puree, and bring to the boil. Stir and simmer on a low heat until the mantu are ready.
Remove the mantu carefully from the steamer and place on a large, warm dish. Spoon the tomato sauce over the top, followed by the strained yoghurt, and sprinkle with chopped coriander to garnish.