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
Directions
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.