This is a recipe for Mantou, which is a meat-filled pastry or dumpling. I think every culture has some sort of meat pie. My husband wanted it because he has an old friend from Uzbekistan who made the best Mantou. I tried to explain that we were trying Afghan food. Luckily, I found this Afghan recipe for Mantou.
The link is here: Afghan Meat Filled Pasta (Mantou)
Now, don’t be like me and substitute spring roll wrappers. They are far too thin and broke open. Follow the recipe to maximize your happiness!
Afghan Meat Filled Pasta (Mantou)
•1 cup plain yogurt
•1/2 teaspoon garlic powder
•1/4 teaspoon salt
•1/2 an onion, sliced thin
•1 1/2 cups water
•8 ounces tomato sauce
•1 1/2 teaspoons oil
•1/2 teaspoon ground coriander
•1/2 teaspoon salt
•1 small carrot, diced
•1/2 cup cooked chickpeas
Stuffed Pasta Filling:
•1 1/2 pounds ground beef or ground lamb
•2 onions, diced
•green bell pepper, diced
•1 tablespoon garlic powder
•1 tablespoon ground coriander
•2 teaspoons salt
•1/2 teaspoon freshly ground black pepper
•1/4 teaspoon cayenne pepper
•2 cups water
•35 wonton wrappers
•1 teaspoon dried mint for garnish
•1 bunch fresh cilantro, chopped for garnish
First make the yogurt sauce: Mix everything together and chill until ready to serve.
To make the tomato sauce: In a medium saucepan, boil the sliced onion in water until tender; drain and discard liquid (or use in another recipe for stock).
Place onion in a blender and add tomato sauce, oil, ground coriander, and 1/2 teaspoon salt; puree.
In a medium saucepan (you can rinse out the one you just used), add the tomato sauce, carrot, and chickpeas and cook, covered, over medium heat, until the carrots are tender, about 5 minutes or so.
Meanwhile, start making the filling for the stuffed pasta: Use a large skillet to brown the meat, with the onions, bell pepper, and seasonings. Once browned, add water and continue to cook, uncovered, until the water evaporates. Let cool a bit for handling.
Place about a tablespoon of the meat mixture in the center of a wonton square. Wet the edges with a little water. Pull the two opposite corners together and firmly seal. Do the same with the other two opposite corners, sealing all four corners together. Repeat with remaining wrappers and meat mixture.
Lightly oil a steamer basket and place filled wontons inside. Cover and steam for 15 to 20 minutes. Let cool a few minutes before removing them from the steamer since they are delicate and may break open.
To serve: Spread a thin layer of yogurt sauce on each plate. Place steamed, filled pasta on each plate and drizzle a bit more yogurt sauce on top. Drizzle with tomato sauce also. Garnish with dried mint and fresh cilantro.
Serves 6 to 8.
More Afghan food recipes: