If you’re looking for a delicious Afghan-inspired dish, Mantu is a great place to start. This flavorful recipe combines savory beef with spices and lentils, wrapped in delicate wonton wrappers and steamed to perfection. Here’s how to make it!
Want to make the most amazing Mantu? Follow our process!
Mantu can be a bit intimidating when it comes to folding the wrappers the right way to ensure it actually stays folded and doesn’t explode while it’s being steamed. Or worse, explode while you’re simply trying to fold it! It took us quite a few of them to get it down. Once you figure out the right amount of water needed to fold it correctly on the edges, and then the amount of beef filling you put in there, you’re golden! Your muscle memory will kick in and you’ll be folding that Mantu like your mom and aunts!
High quality wonton wrappers will help you fold them better. Find them at your local retail store or purchase them on Amazon right here. Otherwise make sure to check your local International retail stores to get wraps from Ariana Sweets, Inc.!
You can of course, create your own dough but we have always found buying premade wrappers is much easier and they’re much stronger.
Tips on Making The Best Mantu
Balanced Filling: Make sure you have a balanced amount of seasonings in your beef mixture. Adjust the seasonings to your liking by tasting it after the beef is cooked.
Tomato Sauce: Make sure to use an aromatic tomato sauce or simply combine tomato paste with water. Any sauce will work so go with your best taste preferences!
Proper Technique with Wrapping: Make sure to use the right amount of filling depending on what type of wrapper you use. It obviously will depend not the size of the wrapper and how strong it is. Use a small amount of ensure the edges seal correctly and will not explode during cooking.
Steaming Method: Steaming is the best method of cooking mantu because if you boil them like Ashak, it will cook the beef more than necessary and possibly explode in the water. Steaming will keep the texture of the dumplings delicate.
Do Not Overcrowd In Steamer: Evenly separate the Mantu in the steamer so they cook evenly.
Garnish: Garnish with dried mint over the sour cream to give it that awesome taste and look. Experiment with different toppings like yogurt or olive oil for extra flavor.
Be Patient: It’s important not to get flustered if you can’t fold the Mantu correctly. It takes a bit of practice and it is so worth it!
Mantu Ingredients
BEEF FILLING
- 1 lb Ground Beef
- 1 Onion, diced
- 1 tbsp Garlic
- 1/2 tsp Red Pepper Flakes
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Salt and Pepper
TOMATO SAUCE
- 1 tbsp Oil
- 3 cups Tomato Puree
- 1 cup Yellow Split Peas, pre-cooked
- 1 tsp Garlic, minced
- 1 tsp Turmeric
- 1/4 tsp Red Pepper Flakes
- Salt, to taste
Chakkah/ Yogurt Mix
- 1 cup Plain Greek Yogurt
- 2 tsp Garlic (minced)
- 1 tsp Salt
- 1/8 cup Water
- Dried Mint
MANTU
- Wonton Wrappers
- Mantu Wraps
Preparing The Beef Filling
Brown the beef and add diced onion, minced garlic, salt, pepper, red pepper flakes, coriander, and cumin. Set aside.
Creating The Tomato Sauce
Pour in tomato puree, turmeric, salt, red pepper flakes, and pre-boiled yellow split peas. Let the sauce simmer.
Assembling The Mantu
Wet the edges of the Mantu wraps and place a portion of the filling in each. Fold the wrappers so that opposite corners meet, and press them firmly together.
Steaming The Mantu
To steam the dumplings, oil the bottom of your steamer and steam for at least 15 minutes.
Preparing The Chakka (Sour Cream)
While they are steaming, prepare your Chakkah (yogurt sauce). Mix together plain Greek yogurt, minced garlic, and salt. Adjust the consistency by adding water until desired thickness is reached.
Plating The Mantu
On each plate, spread a dollop of the Chakka sour cream as a base.
Sprinkle dried mint over the sour cream for an extra burst of flavor and aroma.
Place the freshly steamed Mantu on top of the Chakka.
Add another spoonful of Chakka over the Mantu to enhance the creaminess.
Finally, generously pour the tomato sauce over the Mantu, completing this mouthwatering masterpiece. Add chopped Cilantro over it as well.
The flavors are absolutely incredible and you will seriously be addicted. You’re not going to stop eating them! I guarantee it!
Storage Recommendations
Refrigeration
Mantu can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
Use Airtight Containers
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
Separation
Store the sauce separately if possible to make sure the Mantu maintains its texture and integrity. Prevent them from getting soggy this way!
Freezing
Mantu can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
Layering
try not to stack the Mantu but if you need to, then place some parchment paper between the layers to prevent it from sticking.
Reheating
Use a microwave if you need to but we recommend you use the steamer again to gently reheat the Mantu.
FREQUENTLY ASKED QUESTIONS
Yes you can. Store it in the refrigerator or freezer but keep in mind this will affect the texture. Separate the sauces if possible before storing. Less soggy that way.
Any type of meat should work as it really depends on your preference. We prefer ground beef but lamb or really anything else can work. Just keep in mind the seasonings we have provided will affect the flavor. So adjust accordingly.
Homemade dough is preferred if you’re a pro however, using store bought wonton wrappers is best for a more convenient option. Get Ariana Sweets Mantu Wraps, they’re the most convenient and perfect for this. Get them at your local international retailer.
Use a damp towel if needed to cover the wrappers as you’re assembling others. This will keep it fresh.
Garnish it with things like cilantro, parsley, other chopped herbs. Paprika works great as well as red pepper ground up!
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this Mantu or just eat by itself
Kabuli Palaw, Afghan Brown Rice
Love Our Mantu? Give Us Feedback
If you make our Mantu, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Mantu
Equipment
- Steamer
Ingredients
Beef Filling
- 1 lb Ground Beef
- 1 Onion, diced
- 1 tbsp Garlic
- 1/2 tsp Red Pepper Flakes
- 1 tsp Coriander
- 1 tsp Cumin
- 1 tsp Salt & Pepper
Tomato Sauce
- 1 tbsp Oil
- 3 cups Tomato Puree
- 1 cup Yellow Split Peas, pre-boiled
- 1 tsp Garlic, minced
- 1 tsp Turmeric
- 1/4 tsp Red Pepper Flakes
- Salt, to taste
Chakkah/Yogurt Mix
- 1 cup Plain Greek Yogurt
- 2 tsp Garlic, minced
- 1 tsp Salt
- 1/8 cup Water
- Dried Mint
Mantu
- Wonton Wrappers
- Mantu Wraps
Instructions
- Start by preparing the dumpling filling. Brown the beef and add diced onion, minced garlic, salt, pepper, red pepper flakes, coriander, and cumin. Set aside.
- Next, prepare the tomato sauce. Pour in tomato puree, turmeric, salt, red pepper flakes, and pre-boiled yellow split peas.
- Let the sauce simmer. Now, it's time to work on the dumplings. Wet the edges of the Mantu wraps and place a portion of the filling in each.
- Fold the wrappers so that opposite corners meet, and press them firmly together.
- To steam the dumplings, oil the bottom of your steamer and steam for at least 15 minutes.
- While they are steaming, prepare your Chakkah (yogurt sauce). Mix together plain Greek yogurt, minced garlic, and salt. Adjust the consistency by adding water until desired thickness is reached.
- Finally, it's time to plate your Mantu. Add a layer of Chakkah, then the steamed dumplings, then another layer of Chakkah, followed by the tomato sauce. Finish it off with dried mint and chopped cilantro.
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