These steamed dumplings are often served with a garlicky yogurt sauce, but chef Naseema Kashefi, of the L.A.-based New Arrivals Supper Club, adds a swirl of tomato sauce to the mantu for a colorful, flavorful counterpoint.

Laurel Randolph
Source: EatingWell Magazine, January/February 2020


Recipe Summary

50 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add beef and 2 teaspoons garlic; cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Transfer to a large bowl and stir in coriander, turmeric, pepper and 1/8 teaspoon salt.

  • Place 4 wonton wrappers on a clean cutting board. Wet the edges of each wrapper with water. Place 1 scant tablespoon filling in the middle of each. For each dumpling, grab the opposite corners of a wrapper and press together. Grab the other corners and press together, so all 4 corners meet in the middle to make a 4-pointed star. Press the edges of the wrapper together to seal. (Optional: Take 2 points of the star that are next to each other and press them together, using more water if needed. Repeat on the other side.) Place the finished dumplings on a baking sheet and cover with a damp towel. Repeat with the remaining wrappers and filling.

  • Add 1 inch of water and a steamer basket to a large pot; coat the basket with cooking spray. Arrange the dumplings in the basket without touching and cover. Bring to a boil over high heat. Reduce heat to medium-low and steam for 15 minutes.

  • Meanwhile, heat the remaining 1 teaspoon oil in a small saucepan over medium-low heat. Add 1 teaspoon garlic and cook, stirring, for 30 seconds. Add tomato sauce and a pinch of salt; bring to a simmer and cook for 5 minutes. Remove from heat and cover to keep warm.

  • Combine labneh (or yogurt) with the remaining 1 teaspoon garlic and pinch of salt in a small bowl. Spread the sauce on a serving platter and top with a swirl of the tomato sauce. Arrange the dumplings on the sauces and top with fresh and dried mint.


Read more about the New Arrival Supper Club.

Nutrition Facts

304 calories; protein 23g 46% DV; carbohydrates 29.3g 9% DV; exchange other carbs 2; dietary fiber 2g 8% DV; sugars 3g; fat 10.1g 16% DV; saturated fat 3.2g 16% DV; cholesterol 51.1mg 17% DV; vitamin a iu 219.3IU 4% DV; vitamin c 4.3mg 7% DV; folate 63mcg 16% DV; calcium 79.8mg 8% DV; iron 3.7mg 21% DV; magnesium 34mg 12% DV; potassium 412.3mg 12% DV; sodium 412.2mg 17% DV.