Afghan Beef Dumplings (Mantu)

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.