Name: Afghan Beef Dumplings Recipe
Total time: 50 min
Yield: 4
Cuisine: Chinese

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These steamed dumplings are often served with a garlicky yogurt sauce, but chef naseema kashefi, of the l. A. -based new arrivals supper club, adds a swirl of tomato sauce to the mantu for a colorful, flavorful counterpoint. 

How to make Afghan Beef Dumplings Recipe

Laurel Randolph

Crawler

Chinese

<p>These steamed dumplings are often served with a garlicky yogurt sauce, but chef naseema kashefi, of the l. A. -based new arrivals supper club, adds a swirl of tomato sauce to the mantu for a colorful, flavorful counterpoint. </p>

Extra Virgin Olive Oil,  Divided

Medium Onion,  Finely Chopped

Lean Ground Beef

Grated garlic,  divided

Ground coriander

Ground turmeric

Ground pepper

Kosher Salt,  Divided

Wonton Wrappers

No Salt Added Tomato Sauce

Labneh or whole milk plain greek yogurt

Chopped fresh mint

Heat 1 teaspoon oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add beef and 2 teaspoons garlic; cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Transfer to a large bowl and stir in coriander, turmeric, pepper and 1/8 teaspoon salt.

step 1

Place 4 wonton wrappers on a clean cutting board. Wet the edges of each wrapper with water. Place 1 scant tablespoon filling in the middle of each. For each dumpling, grab the opposite corners of a wrapper and press together. Grab the other corners and press together, so all 4 corners meet in the middle to make a 4-pointed star. Press the edges of the wrapper together to seal. (optional:take 2 points of the star that are next to each other and press them together, using more water if needed. Repeat on the other side.) place the finished dumplings on a baking sheet and cover with a damp towel. Repeat with the remaining wrappers and filling.

step 2

Add 1 inch of water and a steamer basket to a large pot; coat the basket with cooking spray. Arrange the dumplings in the basket without touching and cover. Bring to a boil over high heat. Reduce heat to medium-low and steam for 15 minutes.

step 3

Meanwhile, heat the remaining 1 teaspoon oil in a small saucepan over medium-low heat. Add 1 teaspoon garlic and cook, stirring, for 30 seconds. Add tomato sauce and a pinch of salt; bring to a simmer and cook for 5 minutes. Remove from heat and cover to keep warm.

step 4

Combine labneh (or yogurt) with the remaining 1 teaspoon garlic and pinch of salt in a small bowl. Spread the sauce on a serving platter and top with a swirl of the tomato sauce. Arrange the dumplings on the sauces and top with fresh and dried mint.

step 5

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