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

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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.