Everyday Kitchen

Pakistani/Afghan · Dinner

Afghan Mantu

Draft recipe — not kitchen-tested
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 draft uses a yellow split-pea topping.
The photograph includes peas and a red sauce; this draft uses a yellow split-pea topping. Representative photograph of Afghan Mantu. Garnishes and presentation may differ. This is not a tested result of this draft. 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

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

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 draft, 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.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use minced lamb instead of beef.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Afghan Mantu one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

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. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

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

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