Mantu (dumplings) are steam boiledd dish which is filled with chopped meat (lamb, beaf), onions and vagitables all mixed with spicies and wrapped in dough. They are steamed for sevral hours in circular steel container. The container has circler holes on it which allows the steam to be passed to the manuts placed over the container. Mantus are served with black pepper, vinegar, chili-sauce or ketchup. 

In the past, Mantu was supposed to be the food of travelers along the Silk Route, people carry dried mantus with them and on the stopovers they boil and eat them. Mantu is widely eaten in Asia, especially in Afghanistan, China and Turkey, though with some variations.

Preparation

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 on a steamer, making sure they don’t touch, and steam for 10 minutes. Top each mantu with a spoonful of yoghurt and a sprinkling of parsley.