Tuesday, November 1, 2011

Finally - Mantu

This was a really fun dish to recreate. It was definitely labor intensive (but all dumpling recipes are) but worth the effort.

There was very little information about making mantu online. I did find some recipes but they are were quite different from each other.

It seems this is a dish where every family makes it just a bit differently. I ended up combining what I learned from these sources: here, here and here.

I will let the recipe speak for itself but here are the highlights.

The dumpling assembly station.

The dumplings went into the steamer and when they were done I assembled the rest of the dish.

Some plain yogurt.

Some of the tomato sauce.

I started with only a moderate amount of sauce and I would not recommend this. I ended up using about twice as much yogurt and tomato sauce than you see in the picture.

The tang of the yogurt and the savory tomato sauce are key in balancing out the gaminess of the lamb so be generous with both sauces.

I did put aside a bit of the lamb BEFORE I added in the onions so the dogs got to enjoy one dumpling each.

They thought the dish was worth the effort too:-)


Serves 8-10 as an appetizer (3 dumplings each) or 4 - 6 as a main dish (6 dumplings each)


For the dumplings:

1 lb of ground lamb
1 large yellow onion, minced
2 cloves of garlic grated with a micro plane grater
2 tsp of coriander powder
1 tsp cracked black pepper
2 pinches of salt
1 pkg of wonton wrappers
1 Tbsp of grape seed oil

For the tomato sauce:

1 1/2 cups of canned diced tomatoes
1/4 cup of chicken broth
1 cup of frozen mixed vegetables (peas and carrots seem most typical)
2 pinches of powdered garlic
1/8 tsp of sugar

For the yogurt sauce:

2 cups of plain yogurt
2 garlic cloves minced (optional)
1 Tbsp of fresh mint, chopped (optional)


In a dutch oven over medium heat add in the oil and lamb. Cook the lamb until it is no longer pink. Add in the onions, garlic, coriander, salt and pepper and turn down the heat to a simmer. Continue to cook for 20 minutes, stirring often and being careful to add small amounts of water if the meat begins to stick to the bottom of the pan.

While the lamb cooks, add the tomatoes, chicken broth, frozen vegetables, garlic and sugar into a sauce pan and bring to a simmer. By the time the lamb mixture finishes cooking the tomato sauce should have reduced and become thick.

When the lamb is done, take it off the heat and let cool. Take the tomato sauce off the heat and let cool.

Lay out the wonton wrappers, a small dish of water and a bowl of the lamb mixture. Spoon about 1/2 Tbsp of the mixture into the center of the wonton wrapper. Wet the edges of the wrapper with water and fold and squeeze the edges together (see instructional pictures above). When you have enough dumplings to fill your steamer - do not over crowd the steamer as this will cause the dumplings to stick together - put the dumplings in the steamer and let steam for 20 - 30 minutes depending on how chewy you like your dumpling skin.

While the dumplings steam you can mix together the yogurt sauce. I just used plain yogurt so I just spooned it straight from the container.

When the dumplings are cooked, put one serving on a plate and top with generous amounts of yogurt and tomato sauce.



  1. It is fun to recreate some dishes that you have had at a restaurant, but it can also be difficult too.
    I wish I could have been there to taste these. The lamb filling sounds delicious. The tomatoes and yogurt are a great topper-no wonder you wanted to recreate this dish-yum!

  2. Wow--those look wonderful! Thanks for sharing the learning process.

  3. These look fantastic! I don't know that I have ever had lamb dumplings before.

  4. wow, this is so impressive that you made this! way to go!