Afghanistan
How to Make Afghan Mantu from Scratch
Chef-tested recipe
Steamed Beef Dumplings with Garlic Yogurt and Tomato Split-Pea Sauce
Mantu are Afghan steamed dumplings filled with seasoned beef or lamb and onion. They are traditionally served beneath layers of garlic yogurt and a savory tomato-based sauce, then finished with dried mint or coriander.
This is a dish built from several simple components. The dumpling wrappers must be thin, the filling should remain juicy, and the sauces should complement rather than cover the dumplings completely.
Recipe at a glance
Ingredients
For the Dumpling Dough
- Plain flour: 500 g
- Lukewarm water: 250 ml
- Neutral oil: 20 ml
- Fine salt: 8 g
For the Meat Filling
- Minced beef or lamb: 600 g
- Red onion, very finely diced: 350 g
- Garlic, minced: 25 g
- Ground coriander: 6 g
- Ground cumin: 5 g
- Ground black pepper: 3 g
- Fine salt: 10 g
- Fresh coriander, chopped: 30 g
For the Tomato Split-Pea Sauce
- Yellow split peas: 150 g
- Chopped tomatoes: 400 g
- Red onion, finely chopped: 120 g
- Garlic, minced: 20 g
- Neutral oil: 30 ml
- Tomato paste: 50 g
- Water: 700 ml
- Ground turmeric: 3 g
- Ground coriander: 3 g
- Fine salt: 6 g
- Ground black pepper: 2 g
For the Garlic Yogurt
- Plain thick yogurt: 500 g
- Garlic, finely grated: 20 g
- Water: 60 ml
- Fine salt: 3 g
For Garnishing
- Dried mint: 6 g
- Ground chili or chili flakes: 3 g
- Fresh coriander, chopped: 20 g
Method
Make the dough Combine the flour and salt in a mixing bowl. Add the lukewarm water and oil gradually. Mix until a rough dough forms. Knead for 8 to 10 minutes until smooth and firm. Cover and rest for 30 minutes.
Cook the split peas Rinse the yellow split peas. Place them in a saucepan with enough water to cover. Simmer for 20 to 25 minutes, or until tender but still holding their shape. Drain and set aside.
Start the tomato sauce Heat 30 ml oil in a saucepan. Add the chopped onion and cook until softened. Add the garlic and cook for 1 minute. Add tomato paste, turmeric, coriander, salt, and pepper. Cook for 2 minutes.
Finish the sauce Add the chopped tomatoes and 700 ml water. Simmer for 15 minutes. Add the cooked split peas and simmer for another 10 minutes. The sauce should be spoonable but not watery.
Prepare the filling Combine the minced meat, diced onion, garlic, coriander, cumin, black pepper, salt, and fresh coriander. Mix until evenly combined. Keep the filling chilled while rolling the dough.
Roll the wrappers Divide the rested dough into four portions. Keep unused dough covered. Roll each portion very thinly on a lightly floured surface. Cut into squares approximately 9 cm wide.
Fill the dumplings Place about 20 g filling in the centre of each wrapper. Moisten the edges lightly with water. Bring opposite corners together and seal firmly. Join the remaining corners to create a compact dumpling shape. Make sure there are no open gaps.
Prepare the steamer Lightly oil the steamer trays. Arrange the dumplings with space between them. Do not let the dumplings touch because they may stick together.
Steam the mantu Steam over steadily simmering water for 25 to 30 minutes. Check that the wrappers are tender and the meat filling is fully cooked.
Prepare the garlic yogurt Combine yogurt, garlic, water, and salt. Whisk until smooth and pourable. Keep chilled until needed.
Assemble the dish Spread some garlic yogurt over a large serving plate. Arrange the hot steamed dumplings over the yogurt. Spoon the tomato split-pea sauce over the dumplings. Drizzle with the remaining yogurt.
Garnish and serve Sprinkle with dried mint, chili, and fresh coriander. Serve immediately while the dumplings are hot.
Beginner Technique Notes
Dice the onion very finely. Large pieces can tear the wrappers and prevent them from sealing properly.
Roll the dough thinly and evenly. Thick wrappers can remain tough after steaming.
Keep the dough covered while working because exposed dough dries quickly.
Do not overfill the wrappers. Too much filling makes them difficult to seal.
Oil the steamer tray properly to prevent sticking.
Tips and Variations
Lamb Version: Replace minced beef with minced lamb.
Shortcut Version: Use plain square dumpling wrappers, although homemade dough gives a more authentic texture.
Spicier Version: Add more ground chili to the tomato sauce.
Chickpea Version: Replace split peas with cooked chickpeas.
Meat Sauce Version: Reserve some minced beef and cook it into the tomato sauce.
Vegetarian Version: Fill the dumplings with chopped mushrooms, onions, lentils, and coriander.
Make-Ahead Tip: Shape the uncooked dumplings and refrigerate them for up to 12 hours before steaming.
Serving Ideas
Serve Afghan mantu with
- Qabili palaw
- Afghan salad
- Flatbread
- Pickled vegetables
- Fresh coriander
- Extra garlic yogurt
- Chili oil
- Lentil soup
Storage
Chiller: Up to 3 days
Freezer: Up to 2 months before steaming
Best reheating method: Steamer
Freeze uncooked dumplings in a single layer before transferring them to a freezer container.
Steam frozen dumplings without thawing, adding approximately 8 to 10 minutes to the cooking time.
Store the yogurt and tomato sauces separately.
Nutritional Value
Nutrition values are estimates and depend on the meat, yogurt, wrapper thickness, and serving size.
Allergen Notes
Contains gluten from wheat flour.
Contains dairy from yogurt.
Naturally nut-free when prepared with the listed ingredients.
Naturally egg-free.
For a dairy-free version, use unsweetened plant-based yogurt with a thick consistency.
Frequently Asked Questions
What are Afghan mantu?
Mantu are steamed dumplings filled with seasoned meat and onion, usually served with yogurt and a tomato-based sauce.
Can I use ready-made wrappers?
Yes. Square dumpling or wonton wrappers can be used, but check that they do not contain egg if preparing an egg-free version.
Should the meat filling be cooked first?
The filling can be placed into the wrappers raw because it cooks during steaming. Keep the dumplings small enough to cook evenly.
Why are my dumplings opening?
The edges may be dry, overfilled, or insufficiently sealed. Moisten the edges lightly and press them together firmly.
Can I freeze mantu?
Yes. Freeze the shaped dumplings before steaming. Steam directly from frozen.
Can I make mantu without a steamer?
Yes. Use a metal colander or steaming rack placed above simmering water inside a covered pot.
Why is my wrapper tough?
The dough may have been rolled too thickly, insufficiently rested, or steamed for too little time.
Can I make vegetarian mantu?
Yes. Use a filling made from mushrooms, lentils, onions, herbs, and spices.
What yogurt should I use?
Use plain, unsweetened yogurt with a thick consistency. Greek-style yogurt works well when loosened with a small amount of water.
Can the sauces be prepared ahead?
Yes. The tomato sauce can be refrigerated for three days. Prepare the garlic yogurt up to one day ahead.