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. Source: EatingWell Magazine, January/February 2020

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Ingredients

Directions

  • 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.

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  • 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.

Nutrition Facts

304 calories; 10.1 g total fat; 3.2 g saturated fat; 51 mg cholesterol; 412 mg sodium. 412 mg potassium; 29.3 g carbohydrates; 2 g fiber; 3 g sugar; 23 g protein; 219 IU vitamin a iu; 4 mg vitamin c; 63 mcg folate; 80 mg calcium; 4 mg iron; 34 mg magnesium;