Afghan Meat Filled Pasta Mantou Recipes

Steps:

• In a small bowl, stir together yogurt, mint, and garlic. Refrigerate.
• In a large skillet over medium heat, cook ground beef and onions until meat is browned, stirring occasionally to crumble; drain fat. Stir in 1 cup water, carrot, salt, black pepper, 1 1/2 teaspoons coriander, and 1/2 teaspoon cumin; simmer uncovered for 30 minutes or until water evaporates.
• Lay out wonton wrappers on aluminum foil. Mound two large spoonfuls of beef mixture in the center of one wrapper. Dip a finger in water and trace it around all four edges. Lay a second wonton wrapper on top of the first, and press on all edges to seal. Roll up the edges to create a round, hat-shaped ravioli. Repeat, making 13 ravioli.
• Place ravioli in steamer and steam 40 minutes.
• Meanwhile, mix together the yellow split peas, 1/8 teaspoon red pepper flakes, 1 teaspoon coriander, 1/4 teaspoon cumin, chicken bouillon, and 1 1/2 cups of water in a saucepan. Bring to a boil, then simmer over medium-low heat for about 45 minutes, or until it reaches a thick slurry-like consistency.
• Meanwhile, in the large skillet, mix remaining beef mixture with 2 tablespoons water, tomato paste, and 1/8 teaspoon red pepper flakes. Simmer over low heat until liquid has evaporated, about 10 minutes.
• To serve, spread yogurt on a serving plate. Top with ravioli, and top again with split pea mixture. Finally, top with tomato and beef mixture. Serve immediately.

Steps:

• To Make the Yogurt Sauce: Mix together the 1 cup yogurt, 1/2 teaspoons garlic powder and 1/4 teaspoons salt.
• Chill until ready to serve.
• To Make the Tomato Sauce: Slice the 1/2 yellow onion and boil in a medium-size saucepan with the 1 1/2 cups water until tender.
• Drain.
• In a blender put the cooked onion slices, 8 oz. tomato sauce, 1 1/2 teaspoons oil, 1/2 teaspoons ground coriander and 1/2 teaspoons salt.
• Puree.
• Put into a medium-size saucepan.
• Add the diced carrot and chickpeas and cook the tomato sauce until the carrots are tender.
• To Make the Stuffed Pasta: In a large frying pan cook the meat, 2 diced onions, green bell pepper, 1 Table. garlic powder, 1 Table. ground coriander, 2 teaspoons salt, 1/2 teaspoons ground black pepper and 1/4 teaspoons cayenne.
• When browned, add 2 cups water and cook until the water evaporates.
• Let cool somewhat.
• Put 1 Table. of the meat mixture in the center of a won ton square (3 1/2 " x 3 1/2").
• Wet edges with water.
• Pull 2 opposite corners together in center and firmly seal.
• Do the same with the opposite corners, sealing all together.
• Repeat with remaining filling and won ton wrappers until of it is all used up.
• Oil a metal vegetable steamer and place the filled won tons on it.
• Cover and steam 15-20 minutes.
• To Serve: Spread a thin layer of yogurt sauce on each plate.
• Put stuffed pasta on each plate and drizzle a little yogurt over each.
• Drizzle tomato sauce over each pasta.
• Garnish with the dried mint leaves and chopped fresh cilantro.

Steps:

• Mix the yeast and flours in a large bowl.
• Dissolve the sugar and add the peanut oil in the water.
• Add to the flour bowl and mix thoroughly.
• Knead dough until it becomes a consistent ball, adding milk or more flour as needed (I usually end up using a tad more than 1/2 cup of milk).
• Cover dough in a bowl and allow to rest 10 - 15 minutes.
• Remove dough, pound it down, and re-knead until it forms a fully elastic dough ball.
• Place ball in a greased, covered bowl and allow to rise for 40 minutes to 1 hour, until doubled or tripled in bulk.
• Divide into 16-24 small dough balls, or roll out into one large flat rectangle on a floured surface.
• Flatted dough balls with a rolling pin, OR measure 3 - 5 inch rounds out of the pressed rectangle.
• Fill each flat round with roughly 2 tbs of the filling of your choice in the center. Pull the dough on all sides from the corners up to the top, and 'twist' to close.
• Steam filled buns (baozi) for 15 - 25 minutes over high heat.
• NOTE: Plain buns, or mantou, can be obtained by simply omitting the filling.