Afghan Beef Dumplings (Mantu)

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.

Prep Time:
50 mins
Total Time:
50 mins
20 dumplings


  • 2 teaspoons extra-virgin olive oil, divided

  • ½ medium onion, finely chopped

  • 8 ounces lean ground beef

  • 4 teaspoons grated garlic, divided

  • 1 teaspoon ground coriander

  • ½ teaspoon ground turmeric

  • ¼ teaspoon ground pepper

  • ¼ teaspoon kosher salt, divided

  • 20 wonton wrappers

  • ½ cup no-salt-added tomato sauce

  • ½ cup labneh or whole-milk plain Greek yogurt

  • 1 tablespoon chopped fresh mint

  • 1 teaspoon dried mint


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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 (per serving)

304 Calories
10g Fat
29g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 304
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 23g 46%
Total Fat 10g 13%
Saturated Fat 3g 16%
Cholesterol 51mg 17%
Vitamin A 219IU 4%
Vitamin C 4mg 5%
Folate 63mcg 16%
Sodium 412mg 18%
Calcium 80mg 6%
Iron 4mg 21%
Magnesium 34mg 8%
Potassium 412mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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