Steamed dumplings: lamb (Mantu 1) from Parwana: Recipes and Stories from an Afghan Kitchen (page 38) by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

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Notes about this recipe

  • Etrnalhope on September 13, 2021

    I cheated and used wonton wrappers--the white ones, not yellow. Turned out delicious! Nice combo of flavors. The index finger holes nicely catch sauce. Even though it seems just like a garnish in reading the recipe, I feel like the dried mint made a big difference. I used goat instead of lamb. I'm not sure if it was because of the size of the wonton wrappers, but 1 tsp filling felt like too little, I used closer to 1 TBSP.

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