makes
40
prep
45 minutes
cook
25 minutes
difficulty
Mid
makes
40
serves
preparation
45
minutes
cooking
25
minutes
difficulty
Mid
level
Ingredients
- 60 ml (¼ cup) vegetable oil or clarified butter (ghee)
- 500 g lean minced lamb
- 4 onions, finely chopped
- 2 tsp finely chopped garlic
- ½ tsp ground coriander
- 1 tsp ground cumin
- ¼ tsp chilli powder
- ½ tsp salt
- 40 Shanghai (square white) wonton wrappers
- natural yoghurt, to serve
- dhal, to serve (optional)
- chopped flat-leaf parsley, to serve
Instructions
Heat the oil or ghee in a wok or frying pan and add the lamb. Fry over low heat until lightly browned, stirring to separate the meat. Add the onion and stir-fry until it is translucent. Add the garlic, spices and salt and stir-fry for another 3 minutes or until fragrant. Transfer to a bowl to cool.
Place a heaped teaspoon of lamb filling in the middle of a wonton wrapper. Brush the edges with a little water and draw two opposite corners together to meet in the middle. Draw in the other two corners and seal the edges. You should have a square pouch. Repeat with the remaining wrappers and filling.
Place the mantu in a steamer, making sure they don’t touch, and steam for 10 minutes. Top each mantu with a spoonful of yoghurt, dhal (if using) and a sprinkling of parsley.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
