🥟 Mantu (Steamed Meat Dumplings)

Method

1. In a bowl, mix the 3 cups flour with the egg and salt, gradually add the water and knead for 8 minutes into a firm, smooth dough.

2. Cover the dough and let it rest for 30 minutes.

3. Meanwhile, mix the 400 g raw minced meat with the finely chopped onions, 1 tsp cumin, 1 tsp black pepper and salt, and knead by hand until combined.

4. Roll the dough out very thinly on a floured surface and cut it into 8 cm squares.

5. Put a spoonful of filling in the centre of each square, gather the four corners up to the top and pinch well to seal.

6. Oil the steamer baskets, arrange the mantu in them with space between each one, and bring the water underneath to a boil over high heat.

7. Cover and steam for 35 minutes until the dough turns slightly translucent and the meat inside is cooked.

8. Meanwhile, mix the 2 cups yogurt with the 4 crushed garlic cloves and a pinch of salt.

9. In a small pan, stir the 2 tbsp tomato paste in the remaining oil over medium heat for 2 minutes, then add 3 tbsp water to make a smooth sauce.

10. Place the mantu on a serving platter, pour the yogurt over, then the tomato sauce, and sprinkle with dried mint, chili powder or coriander if you have them.

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