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Pakistani/Afghan · Dinner

Afghan Mantu

Non-vegMedium

Diet: Non-veg · High-protein

Afghan Mantu is a Pakistani/Afghan dish. Leave gaps between dumplings in the steamer.

Prep
60 min
Cook
40 min
Total
100 min
Servings
6
Difficulty
Medium
Cuisine
Pakistani/Afghan
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Afghan Mantu. The photograph includes peas and a red sauce; this recipe uses a yellow split-pea topping.
The photograph includes peas and a red sauce; this recipe uses a yellow split-pea topping. Representative photograph of Afghan Mantu. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Filling

Wrap

Sauce

Tomato

Steam

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; food thermometer; steamer with lid and heatproof dishes; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Fill · About 20 min

  1. Mix 500 g minced beef, 300 g onion, finely chopped, 1 tsp cumin, 1 tsp coriander, ¾ tsp salt; fill wrappers from 36 dumpling wrappers, 60 ml water for sealing and seal with water.

Steam · About 30 min

  1. Bring 2000 ml water to a boil; steam dumplings on oiled racks in batches 25–30 minutes until beef reaches 71°C / 160°F.

    Check: Look for this result: beef reaches 71°C / 160°F.

Sauces · About 10 min

  1. Mix 400 g yogurt, 15 g garlic, grated, 1 tsp dried mint. Simmer 25 ml neutral oil, 200 g cooked split peas, 300 g passata, ½ tsp salt 10 minutes. Serve dumplings over garlic yogurt with tomato peas on top.

Tips

  • Leave gaps between dumplings in the steamer.
  • Judge Afghan Mantu by the texture and doneness signs in its steps. Your pan and heat affect how long Afghan Mantu takes to cook.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Get perishable Afghan Mantu into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Afghan Mantu within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Afghan Mantu to 74°C / 165°F, stirring or turning it for even heating. When Afghan Mantu is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Afghan Mantu includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Afghan Mantu becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Afghan Mantu one day ahead. For Afghan Mantu, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Afghan Mantu on the day of serving.

FAQ

What matters most when making Afghan Mantu?

Leave gaps between dumplings in the steamer.

What can I substitute in Afghan Mantu?

Use minced lamb instead of beef.

Can I prepare Afghan Mantu ahead?

Prepare the measured ingredients for Afghan Mantu one day ahead. For Afghan Mantu, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Afghan Mantu on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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