Mantu

Cook’s notes

• 60 ml(¼ cup) vegetable oil or clarified butter (ghee)
• 500 glean minced lamb 
• 4onions, finely chopped 
• 2 tspfinely chopped garlic 
• ½ tspground coriander 
• 1 tspground cumin 
• ¼ tspchilli powder
• ½ tspsalt 
• 40Shanghai (square white) wonton wrappers 
• natural yoghurt, to serve 
• dhal, to serve (optional)
• chopped flat-leaf parsley, to serve

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.

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.