Mantu (Afghan Steamed Dumplings) 🥟

Modo de preparo

1. 1

   Sift flour with salt, add water slowly to a stiff dough; knead 5-10 minutes until elastic and shiny, rest under a damp cloth 1 hour.

2. 2

   Mix lamb, onions, chili, salt and pepper thoroughly.

3. 3

   Quarter the dough, roll to 1.5 mm, cut 10 cm squares; heap a teaspoon of filling in each.

4. 4

   Pinch opposite corners together at the center, then the other two — leave the top open so steam penetrates.

5. 5

   Grease steamer shelves, space the dumplings, steam 30-45 minutes over medium heat.

6. 6

   Meanwhile fry remaining mince with oil and tomato puree, thin with water and simmer into a saucy topping. Plate mantu under garlic yogurt, tomato meat sauce and crackling dried mint; mix before the first bite.