Steamed dumplings: vegetarian tomato (Mantu 2) from Parwana: Recipes and Stories from an Afghan Kitchen by Durkhanai Ayubi and Farida Ayubi and Fatema Ayubi

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Notes about this recipe

  • jenburkholder on September 09, 2021

    These were tasty, if unsurprisingly laborious and perhaps not ultimately worth the effort. The filling was good, but a touch bitter - that may have been my cabbage, however. The dough was lovely, smooth and obliging, and didn't dry out so quickly that this amateur dumpling-maker had to hurry. The sauce I was unconvinced by - the yogurt was a great accompaniment, but the vegetarian tomato sauce didn't add a lot in my opinion. Perhaps the lamb is better; certainly it's closer to traditional. The folding was unintuitive, but some of them turned out quite attractively nonetheless. Probably wouldn't repeat, but glad to have made them. Oh, I also froze them, which worked fine. The steaming time is way off, needs less than half the amount given.

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