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Mantoo Recipes

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Mantoo Recipes



Cooking Mantu Hints

HINT 1: You may find other mantu recipes that say to cook the onions with the beef. But if you keep the chopped onions raw and simply mix it with the beef once the beef has cooled, you get a much more moist and flavorful mantu. In fact, in the traditional mantu recipe, raw ground meat and chopped onion mixture is placed directly on to the steamer without any precooking. Today, since we have concerns of e-coli and other bacteria in our meat, we cook the meat at least half-way and then steam it.
HINT 2: If you want to make more or less dumplings, remember that for the beef mixture, the onion should be approximately 1/3 of the meat. Adjust spices accordingly.

Cook Time

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Yields: Serves four people.

Ingredients For Mantu Dumplings

  • 2 Cup Ground Beef/Lamb, (Ghost-e-Kofta)
  • 2/3 Cup Onions, (Piaz)
  • 3 Cloves Minced Garlic, (Seer)
  • 1/2 Teaspoon Ground Black Pepper, (Mirch-e-Sia)
  • 1/2 Teaspoon Turmeric Powder, (Zarchuba)
  • 1 Teaspoon Ground Coriander, (Tukhem-e-Ghashniz)
  • Vegetable Oil, (Roghan)
  • Salt, (Namak)
  • Egg Roll/Wonton Wrap, (Khamir)

    Ingredients for Mixed Vegetable Sauce

    • 2 Cups Frozen Vegetable Mix (Makhlut-e-Sabzijaat)
    • 1 Medium Onion, Chopped (Piaz)
    • 2 Cloves, Garlic, Minced (Seer)
    • 3 Tablespoon, Tomato Paste (Bandjan Lumi)
    • 1 Teaspoon, Turmeric (Zarchuba)
    • 1/4 Teaspoon, Cumin (Zeera)
    • Vegetable/Olive Oil (Roghan)
    • Salt, Black Pepper, to taste (Namak, Mirch-e-Sia)

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