Afghan Meat Filled Pasta Mantou Recipe

How to Make Afghan Meat Filled Pasta Mantou

1. **Yogurt Sauce:**
2. In a bowl, whisk together 1 cup plain yogurt, 1/2 teaspoon garlic powder, and 1/4 teaspoon salt.
3. Refrigerate until ready to serve.
4. **Tomato Sauce:**
5. Finely slice 1/2 medium yellow onion. In a medium saucepan, boil the onion slices in 1 1/2 cups of water until tender (about 10 minutes).
6. Drain the onions, reserving the cooking liquid.
7. In a blender, combine the cooked onions, 8 ounces (1 cup) canned tomato sauce, 1 1/2 teaspoons olive oil, 1/2 teaspoon ground coriander, and 1/2 teaspoon salt.
8. Blend until smooth.
9. Pour the tomato sauce into a medium saucepan. Add 1 cup of diced carrots and 1 (15-ounce) can chickpeas, drained and rinsed. Simmer until carrots are tender (about 15 minutes).
10. **Meat Filling & Assembly:**
11. In a large skillet, brown 1 pound ground lamb or beef with 2 diced medium onions, 1 diced green bell pepper, 1 tablespoon garlic powder, 1 tablespoon ground coriander, 2 teaspoons salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
12. Add 2 cups of water to the skillet and simmer until the water evaporates and the meat is cooked through (about 15-20 minutes).
13. Let the meat mixture cool slightly.
14. Place approximately 1 tablespoon of the meat mixture in the center of each wonton wrapper.
15. Wet the edges of the wonton wrapper with water.
16. Fold two opposite corners together to meet in the center and firmly seal.
17. Repeat with the remaining two corners, creating a sealed dumpling.
18. Repeat with remaining filling and wonton wrappers.
19. **Steaming & Serving:**
20. Lightly oil a metal vegetable steamer basket.
21. Arrange the filled wontons in the steamer basket, ensuring they aren't overcrowded.
22. Cover and steam for 15-20 minutes, or until the wontons are cooked through and the filling is heated.
23. To serve, spread a thin layer of yogurt sauce on each plate.
24. Place the steamed mantou on the plates and drizzle with additional yogurt.
25. Drizzle the tomato sauce over the mantou.
26. Garnish with dried mint leaves and chopped fresh cilantro.