Mantu (Afghan Steamed Dumplings)

Ingredients

• 450 gall-purpose flour, for the dough
• 225 mlwater
• 2 tspsalt, 1 tsp for dough, 1 tsp for filling
• 450 glamb mince
• 450 gonions, finely chopped
• 1green chilli, finely chopped
• 2 tbspblack pepper
• 1 tbspvegetable oil, for the tomato sauce and greasing steamer
• 1 tbsptomato purée, for the tomato sauce
• 425 mlstrained yoghurt, for serving
• coriander, fresh, chopped, to garnish

Method

1. 1

   Sift the flour with 1 tsp salt into a bowl. Gradually mix in enough water to form a stiff dough. Knead on a clean surface for 5–10 minutes until elastic and shiny. Cover with a damp cloth and rest for 1 hour.

2. 2

   Combine the lamb mince, onions, chilli, 1 tsp salt, black pepper, and any spices in a bowl. Mix thoroughly.

3. 3

   Divide the dough into 4 balls. Roll each out to 1.5mm thickness and cut into 10cm squares. Place 1 heaped tsp of filling in the centre of each square.

4. 4

   Bring two opposite corners to meet in the centre and pinch firmly together. Bring the remaining two corners in the same way. The parcels should not be fully sealed — leave a small opening for steam to penetrate.

5. 5

   Grease the steamer shelves with fat. Arrange the mantu with a small gap between each. Steam over medium heat for 30–45 minutes.

6. 6

   Meanwhile, heat the oil in a small pan, add the tomato purée, and bring to the boil. Stir and simmer on low heat until the mantu are ready.

7. 7

   Arrange the mantu on a large warm dish. Spoon the tomato sauce over the top, followed by the strained yoghurt. Sprinkle with chopped coriander and serve.