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- Cuisine: Pakistani
- Makes 30 to 40
Ingredients
1 packet (40 pieces) Shanghai wonton skins
Natural yoghurt or dhal to serve
¼ cup parsley, chopped
Filling
¼ cup vegetable oil or ghee
500g lean lamb mince
4 brown onions, finely chopped
2 tsp garlic, finely chopped
½ tsp salt
½ tsp ground coriander
1 tsp ground cumin
¼ tsp chilli powder
Preparation
Heat vegetable oil or ghee in a wok or fry pan and add lamb mince. Fry over low heat for approximately 10 minutes or until lightly browned.
Add onion and stir fry until onion is translucent, approximately 5 minutes.
Add remaining ingredients and stir fry for another 3 minutes or until fragrant.
Remove mix from wok and set aside in a bowl to cool.
Place a heaped teaspoon of the filling in the middle of each wonton skin, brush the edges with a little water and draw opposite corners together to form a little pouch and pinch edges together to seal.
To cook:
Place mantu in a steamer, making sure they are not touching, and steam for approximately 10 minutes or until tender.
Serve with a spoonful of yoghurt and finely chopped parsley or with dhal and chopped parsley.
If you enjoyed this Mantu recipe then browse more Pakistani recipes, appetiser recipes and our most popular hainanese chicken rice recipe.
Pakistani Restaurants
Displaying 10 of 31 Pakistani Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Faheem's Fast Food | Enmore | |
| 2. | Tandoori Hut | Enmore | |
| 3. | Laziza House | Melba | |
| 4. | Taj Agra Indian Restaurant | Dickson | |
| 5. | Kari Guru | Fitzroy North | |
| 6. | Bedi's Indian Restaurant | South Melbourne | |
| 7. | Curry Vault Indian Restaurant & Bar | Melbourne | |
| 8. | The Cage | St Kilda | |
| 9. | Jazzi's Indian & Continental Restaurant | South Hurstville | |
| 10. | Bundu Khan | Crows Nest |
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Over crowding the deep fryer
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