Best Afghan Meat Filled Pasta Mantou Recipes

AFGHAN MANTU - SAVORY BEEF & ONION FILLED DUMPLINGS

Steps:

• In a small mixing bowl, whisk together the yogurt, dried mint, garlic, and salt to taste.
• Depending on the thickness of your yogurt, whisk in enough water, 1 tablespoon at a time, to achieve a creamy, yet drizzle-able consistency. I typically use Greek yogurt, and find that 1 cup of yogurt needs about 5 tablespoons of water.
• Set aside, covered in the refrigerator, until ready to use.
• Heat the oil in a large skillet or Dutch oven over medium high heat, until the oil begins to shimmer and move around the skillet. Add the beef, 1 teaspoon salt, turmeric, ground coriander, garlic, and pepper to the skillet, and cook, stirring frequently and breaking up any big chunks of ground beef, until the beef is cooked through and most of the moisture has evaporated.
• Remove from the heat, and stir in the minced onion and cilantro. Allow the mixture to cool slightly before moving on to the next step.
• Place a small spoonful of the stuffing into the center of a wonton wrapper.
• With your fingertip or a pastry brush, brush a small amount of water on the outside edges of the wrapper to make it slightly sticky. Shape the wrapper into a dumpling by first gently pinching two opposite corners together, then gently pinching the remaining two corners together.
• Repeat with the remaining wrappers, covering them loosely with a towel or plastic wrap until ready to steam.
• Don't worry if you end up with more filling than wrappers. Reserve the extra filling and scatter it over the finished dish as a garnish.
• Heat your oven to its lowest possible temperature, around 175°F. You will likely need to cook the mantu in batches, and you'll want to keep them warm in the oven until ready to serve.
• Meanwhile, heat an inch or two of water in a pot fitted with a steamer insert. Be sure the water doesn't touch the bottom of the insert. Adjust the temperature so the water stays at a steady, steamy simmer - gently bubbling and steaming, without boiling furiously.
• Brush the surface of the steamer insert with a small amount of oil, and gently place the mantu in a single layer, working in batches if necessary. Cover and steam until the wrappers are tender and slightly translucent, about 8 minutes. Repeat with the remaining mantu.
• Gently wrap the steamed mantu in a piece of foil that has been lightly brushed with oil, and place in the warm oven until ready to serve.
• Spread half the yogurt mixture over the surface of a large serving platter. Gently pile the steamed mantu on the platter, and decoratively drizzle about 1/4 of the yogurt mixture on top. Place the remaining yogurt in a dish for dipping at the table. Garnish the platter of mantu with a dusting of cayenne pepper and cilantro leaves.

AFGHAN BEEF RAVIOLIS (MANTWO)

Steps:

• In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
• In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
• Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
• Place ravioli in steamer and steam 40 minutes.
• Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
• Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
• To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.