Mantu Dumplings Recipe

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asma from Karachi
Ingredients
  1. 1 kilogram of Minced Lamb
  2. 1 large Onion (finely chopped)
  3. 2 cloves of Garlic (Lehsan) (grated or minced)
  4. 2 Red Chillies (finely chopped)
  5. 1 tsp. Black Pepper (Pisi Kaali Mirch) (freshly ground)
  6. 1 tbsp. Coriander Powder (Pisa Dhania)
  7. Salt (to taste)
  8. Ready Made Wonton Wrappers (available at Asian food stores)
  9. 500 grams of Plain Yogurt
  10. 4 more cloves of Garlic (Lehsan) (grated or minced)
  11. A bunch of Fresh Mint (Podina) (for garnish)
  12. 3 tsp. Cooking Oil
Method
  • Heat cooking oil in a frypan until hot. Add onions and fry until transparent.
  • Add the garlic and meat and mix thoroughly to break it into a finely minced texture, and cook until the meat is brown.
  • Add the seasonings, coriander, and chilli, and continue to cook for 20 minutes adding only enough water, if any, to prevent the meat from sticking.
  • Allow the meat mixture to cool a little, and then take a wonton wrapper, and place a teaspoon of meat mixture into the center.
  • Fold the wonton wrapper to create a dumpling by taking the two opposite corners and sealing them with wet fingers. Then repeat with the other corners, creating a neat parcel.
  • Place the mantu into a steamer, and cook for 30 minutes. Create a sauce by mixing the plain yogurt and garlic together.
  • Assemble the dish by covering the base of a large platter with the yogurt sauce, and cover with the meat parcels, piling them on top of each other to create a mound.
  • A little sauce can be spooned over the lot, then some minced lamb, topped with the mint leaves.
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