About this Dish
Afghan leek dumplings — wonton wrappers filled with chopped leeks and spring onions, boiled and served on a yoghurt and tomato meat sauce base, topped with dried mint. The combination of the mild leek dumpling, tangy yoghurt and rich meat sauce creates a complete dish of sophisticated balance. Considered more refined than mantu by some Afghan cooks.
IngredientsServes 4
🫛Leeks, 3 large, finely chopped (white and light green parts)
🌿Spring onions, 4, finely chopped
🥟Wonton wrappers, 40 sheets
🥩Lamb or beef mince, 350g
🍅Canned crushed tomatoes, 400g tin
🧄Garlic, 4 cloves, minced
🫙Full-fat plain yoghurt, 500g
🌶️Dried chilli flakes, 1 tsp
🌱Dried mint, 2 tbsp
🧂Salt, black pepper and vegetable oil
Method
1
Combine the chopped leeks and spring onions in a bowl with a generous pinch of salt, then squeeze out as much moisture as possible with your hands — this stops the wrappers going soggy. Season with black pepper and a pinch of chilli flakes.2
Place a heaped teaspoon of the leek filling in the centre of each wonton wrapper. Wet the edges with a fingertip dipped in water, fold into a triangle or rectangle and press firmly to seal, then bring the two corners together and pinch to create a classic dumpling shape.3
For the meat sauce, fry the mince in a splash of oil over high heat until well browned, then add half the garlic and the crushed tomatoes. Simmer for 20 minutes until thick and rich, seasoning generously with salt, pepper and chilli flakes.4
Stir the remaining garlic into the yoghurt with a pinch of salt and mix well. Spread this generously and evenly across a large serving platter or individual plates — it should form a cool, thick base layer.5
Bring a large pot of salted water to a rolling boil and cook the dumplings in batches for 4–5 minutes until the wrappers are tender and slightly translucent. Remove with a slotted spoon and drain briefly.6
Lay the hot dumplings over the yoghurt layer, then spoon the warm meat sauce generously over the top. Finish with a heavy shower of dried mint rubbed between your palms to release its fragrance, and serve immediately.User Reviews
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