Mantu is Afganistan’s version of the dumpling. It’s a hearty delicious dish, full of fragrant spices and a joy to share at large gatherings.

You will need a large bamboo steamer or normal pot steamer (two or more stackable steamers is best).

Eaten as a shared starter or main.

Makes approx 40-50 dumplings.

1 tbsp ghee, or other vegetable oil
3 brown onions, finely diced
3 cloves garlic, minced
1 tsp turmeric powder
2 tsp ground coriander
1/2 tsp chilli, optional
250g minced beef
250g minced lamb
salt and pepper to taste
1 Packet of square wonton wrappers (10cm x 10cm)

Tomato sauce topping:
1 tbsp good olive oil
400g can diced tomato, not drained
salt and pepper
1/2 cup dried yellow split peas

Yoghurt topping:
1 cup plain greek yoghurt
1 clove garlic, minced
1 tsp dried mint
1 or 2 pinches salt to taste

For serving:
1 tbsp plain greek yoghurt
1 or 2 pinches of dried mint
Chopped fresh coriander
Chilli flakes, optional

Heat a large frying pan over a medium high heat. Add the ghee and allow to heat up before adding and the onion. Cook until the onion is soft and slightly brown.

Add the garlic, turmeric, coriander and chilli. Stir through and fry for around 15 to 30 seconds before adding the beef and lamb mince, don’t let the spices burn. Stir continuously until the meat is cooked through. Set aside to let the mixture cool completely.

Once the filling has cooled, place a wonton wrapper on the bench and add a heaped teaspoon of the filling to the centre of the pastry.

Dip your finger in some water and wet all four edges of the pastry. Fold two opposite corners up over the filling to the centre and pinch tightly together. Fold the other two opposite corners up and pinch slightly around the first two corners to make a little parcel. Pinch the join tightly. The edges of the wrapper may still be slightly open, but that’s fine.

Continue to making dumplings until all of the mixture has been used (or you run out of wrappers).

Prepare steamer/s. Place perforated steamer paper on the bottom of bamboo steamer baskets or spray with oil if using a metal steamer.

Once hot, steam batches of the dumplings for 8-10 minutes or until cooked through. Try not to have the dumplings touching in the steamer to stop them sticking together.

While the dumplings are being cooked, make the tomato sauce and yoghurt toppings.

Add all of the tomato sauce ingredients to a saucepan. Bring up to a simmer and cook for 10 to 12 minutes with the lid off. Take off the heat, or reduce to a very low heat, and put the lid on the pot to keep the sauce warm.

Place the yoghurt in a large mixing bowl and beat. Stir through the garlic and dried mint and season with salt to taste.

Take a large flat serving dish and spread or brush a thin layer of plain yoghurt over the bottom – this will stop the dumplings from sticking to the plate. Place the cooked dumplings straight onto the serving dish.

Once all of the dumplings have been cooked and placed on the serving dish, spoon the cooked tomato sauce over the top.

Add dollops of the yoghurt topping and sprinkle with mint, coriander and chilli flakes.