Mantu Afghan Dumpling
1. 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
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 25 min
- Cook
- 1 hr 55 min
- Total
- 2 hr 20 min
- Difficulty
- Medium
- Spice
- Mild
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Mantu Afghan Dumpling is listed as starter from Afghanistan. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Wheat flour450 g
- Water225 ml
- Lamb450 g
- Fresh chilli1
- Onions450 g
- Black pepper2
- Neutral oil15 ml
- Tomato15 ml
- Yoghurt425 ml
- Corianderto taste
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
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.
70 minStep 2
Put the chopped lamb, onions, chilli, 1 tsp salt, ground pepper and spices in a bowl and mix thoroughly.
Step 3
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.
Step 4
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!
Step 5
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.
45 minStep 6
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.
Step 7
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.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
chilli (paprika or chilli flakes) → paprika or chilli flakes
Paprika is milder and sweeter. Add cayenne if you still want heat.
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style)
250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Mantu Afghan Dumpling take?
2 hr 20 min all in — 25 min prep, 1 hr 55 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Saucepan, Mixing bowl.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. chilli (paprika or chilli flakes) → paprika or chilli flakes. Paprika is milder and sweeter. Add cayenne if you still want heat. onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. yoghurt (milk + lemon juice (buttermilk-style)) → milk + lemon juice (buttermilk-style). 250 ml milk + 1 tbsp lemon juice, rest 5 minutes. High suitability for baking; not a yoghurt raita.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.