Mamtu are semi-Chinese recipe, mostly people of Gilgit and Baltistan use the little dumplings which are perfect for winter season.
Mamtu (dumplings) are steam boiled dish which is filled with chopped meat (lamb, beaf), onions and vegetables all mixed with spices and wrapped in dough. Mamtus are served with black pepper, vinegar, chili-sauce or ketchup.
Vegetable Oil or Clarified Butter (Ghee) 500g
Onion 4pcs fine chopped
Garlic 2 tsp fine chopped
Ground Coriander ½ tsp
Ground Cumin 1 tsp
Chili Powder ¼ tsp
Shangri (square white) wonton wrappers 40
Natural Yogurt as required
Vinegar ½ Teaspoon
Ketchup as required
Chopped Flat-leaf parsley as required
Salt as per taste
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 mamtu on a steamer, making sure they don’t touch, and steam for 10 minutes. Top each mamtu with a spoonful of yoghurt and a sprinkling of parsley.