Mantu wa Sos-e Dugh (Spiced Beef Dumplings with Garlicky Yogurt & Lentil-Tomato Sauces)

Exquisite steamed dumplings filled with spiced ground beef and onion, lavishly topped with a cool garlic yogurt sauce and a hearty lentil-tomato sauce, offering a symphony of textures and flavors.

• Prep: 1 hr 15 min
• Cook: 1 hr 30 min
• Total: 2 hr 45 min
• Servings: 7
• Cuisine: Afghan
• Difficulty: Hard
• Cost: $3.83/serving

Dietary

• Nut-Free
• High-Protein

Tags

• comfort food
• savory
• special occasion
• steam
• rich
• tangy

Ingredients

• 1.5 pound ground beef (85/15 lean)
• 3 yellow onions (medium, finely minced and medium, finely diced)
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 1 teaspoon salt (divided)
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (finely chopped)
• 2 package wonton wrappers (round)
• 2 cup plain whole milk yogurt
• 4 clove garlic (minced, divided)
• 0.5 teaspoon dried mint
• 1 tablespoon olive oil
• 0.5 cup dried red lentils (rinsed)
• 1 can tomato sauce
• 1 teaspoon turmeric powder
• 0.5 teaspoon red pepper flakes

Instructions

1. To make the dumpling filling, combine ground beef, 2 minced yellow onions, ground coriander, ground cumin, 1/2 teaspoon salt, black pepper, and chopped fresh cilantro in a large bowl. Mix well with your hands until fully incorporated. Refrigerate for at least 30 minutes to allow flavors to meld.
2. Working with a few wonton wrappers at a time, place 1 teaspoon of filling in the center of each wrapper. Moisten the edges with water. Fold into a half-moon shape, then bring the two ends together and pinch to seal, creating a small boat or ear shape. Place finished dumplings on a lightly floured baking sheet and cover with a damp cloth to prevent drying. Repeat until all filling is used.
3. Prepare a large steamer. Lightly oil the steamer racks. Place the dumplings in a single layer on the racks, ensuring they don't touch. Steam for 10-12 minutes, or until the filling is cooked through and wrappers are tender.
4. While dumplings steam, prepare the sauces. For the garlic yogurt sauce (Sos-e Dugh), combine plain whole milk yogurt, 2 cloves of minced garlic, 1/4 teaspoon salt, and dried mint in a medium bowl. Whisk until smooth. Refrigerate until ready to serve.
5. For the lentil-tomato sauce, heat olive oil in a medium saucepan over medium heat. Add 1 finely diced yellow onion and cook until softened and lightly golden, about 8-10 minutes. Stir in the remaining 2 cloves of minced garlic and cook for 1 minute until fragrant.
6. Add the rinsed dried red lentils, tomato sauce, turmeric powder, and 1/4 teaspoon salt. Stir well. Add 1 cup of water and bring to a simmer. Reduce heat to low, cover, and cook for 25-30 minutes, or until lentils are tender and sauce has thickened. If sauce becomes too thick, add a little more water.
7. To serve, arrange the hot steamed dumplings on individual plates or a large serving platter. Spoon a generous amount of the garlic yogurt sauce over the dumplings, then top with a dollop of the warm lentil-tomato sauce. Garnish with red pepper flakes, if desired.

Notes

Making mantu is a labor of love; don't be afraid to enlist help for the dumpling-folding process! If you don't have a multi-tier steamer, you can use a regular steamer insert in a pot or a bamboo steamer over a wok. Leftover mantu can be reheated gently by steaming, but they are best fresh.

Nutrition (per serving)

• Calories: 636
• Protein: 39.7 g
• Carbohydrates: 78.8 g
• Fat: 19.6 g
• Fiber: 3.7 g
• Sodium: 1174 mg
• Saturated Fat: 7.4 g
• Sugar: 9.8 g
• Cholesterol: 78 mg