For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, garlic and salt to taste. Depending on the thickness of your yogurt, whisk in enough water, 1 tablespoon at a time, to achieve a creamy, yet drizzle-able consistency. Cover and refrigerate, until ready to use.
For the tomato sauce: Add the oil to a pan and heat; add the onion. Sauté for about 2 minutes, then add the tomato paste, fresh tomatoes, garlic, pepper and turmeric. Stir and simmer for an additional 5 minutes. Add water as needed and cook for 10 minutes, then blend with a hand blender and set aside. Season to taste.
For the mantu: Heat the oil in a large skillet over medium-high heat until the oil begins to shimmer. Add the beef, coriander, pepper, salt and turmeric, and cook, stirring frequently and breaking up any big chunks of ground beef, until the beef is cooked through and most of the moisture has evaporated. Remove from the heat and stir in the minced onions. Allow the mixture to cool slightly.
Place a small spoonful of the filling in the center of a wrapper. With your fingertip or a pastry brush, brush a small amount of water on the outside edges of the wrapper to make it slightly sticky. Shape the wrapper into a dumpling by first gently pinching two opposite corners together, then gently pinching the remaining two corners together. Repeat with the remaining filling and wrappers, covering them loosely with a towel or plastic wrap until ready to steam.
Grease a steamer basket, then place the dumplings in the steamer basket. Cover the steamer basket and let steam for 15 to 20 minutes, in batches if necessary.
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Sunshine Spice Bakery & Cafe, Boise, ID
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