Serves 20
50 min
Afghan Beef Dumplings (Mantu)
Recipe GLPRbe21254efb9610
Tender wonton wrapper dumplings filled with spiced ground beef and onions, boiled until tender, then plated with a cooling dollop of tangy yogurt and rich tomato sauce. These Afghan-inspired pockets feature warm spices like coriander and turmeric for an aromatic, flavorful meal with contrasting creamy and savory components.
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Ingredients
2 teaspoons Extra-virgin olive oil, divided
½ medium Medium onion, finely chopped
8 ounces Lean ground beef
4 teaspoons Grated garlic, divided
1 teaspoon Ground coriander
½ teaspoon Ground turmeric
¼ teaspoon Ground black pepper
¼ teaspoon Kosher salt, divided
20 Wonton wrappers
½ cup No-salt-added tomato sauce
½ cup Labneh or whole-milk plain Greek yogurt
1 tablespoon Fresh mint, chopped
1 teaspoon Dried mint
Directions
Warm 1 teaspoon of olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and fragrant, about 3 to 4 minutes.
Add the ground beef to the skillet and cook until fully browned, breaking it into small pieces as it cooks, about 4 to 5 minutes. Drain any excess fat if needed.
Stir in 3 teaspoons of the garlic, ground coriander, turmeric, black pepper, and a pinch of the kosher salt. Cook for 1 minute until the spices become fragrant. Remove from heat and let cool slightly.
Lay a wonton wrapper flat on a clean surface. Place approximately 1 teaspoon of the beef mixture in the center of the wrapper. Wet the edges with water using your finger, then fold the wrapper in half diagonally to form a triangle and press to seal. Bring the two pointed corners of the triangle together and press to seal, forming a purse shape. Repeat with the remaining wrappers and filling.
Bring a large pot of water to a boil. Working in batches to avoid overcrowding, gently place the dumplings into the boiling water. They will sink initially; once they float to the surface and remain there for 2 to 3 minutes, they are cooked through. Using a slotted spoon, transfer the cooked dumplings to a serving plate.
While the dumplings cook, warm the tomato sauce in a small saucepan over low heat, stirring in the remaining 1 teaspoon of garlic. In a small bowl, combine the labneh or Greek yogurt with the fresh mint and remaining salt.
To serve, divide the cooked dumplings among serving bowls. Drizzle the warm tomato sauce over the dumplings, then top each serving with a spoonful of the minted yogurt. Finish with a sprinkle of dried mint and the remaining 1 teaspoon of olive oil. Serve warm.
