作法
- 製作麵皮：麵粉、鹽與溫水混合，揉 8 分鐘成光滑扎實麵團。靜置 30 分鐘。
- 製作內餡：羊絞肉、洋蔥、蒜末、孜然、芫荽、黑胡椒與鹽混合，以筷子朝同一方向攪打 90 秒。
- 製作優格醬：濃稠優格與蒜末、鹽以及 1 小匙乾燥薄荷攪拌均勻。冷藏。
- 製作扁豆番茄醬：黃豌豆瓣於加鹽水中煮 30 分鐘瀝乾。鍋中加熱 2 大匙油，將切碎的洋蔥煮 6 分鐘。加入番茄泥、孜然、喀什米爾辣椒粉與煮熟的豌豆瓣，文火煮 12 分鐘。
- 麵皮擀薄（2 公釐厚），切成 8 公分方形。每片中央放 1 大匙內餡，將對角線兩端拉至中央捏緊—阿富汗曼圖呈四角星形，四個尖端在中央會合。
- 蒸籠以滾水大火蒸 20 分鐘。蒸熟的曼圖盛盤，豪邁淋上優格醬，再淋上扁豆番茄醬。撒上剩餘乾燥薄荷，立刻享用。
Common questions
Can 曼圖蒸餃（Mantu） be made ahead?
曼圖蒸餃（Mantu） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 30 minutes.
Is 曼圖蒸餃（Mantu） spicy?
曼圖蒸餃（Mantu） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 曼圖蒸餃（Mantu） vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 曼圖蒸餃（Mantu） to make at home?
曼圖蒸餃（Mantu） is more demanding — total time around 120 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can 曼圖蒸餃（Mantu） be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
曼圖源自蒙古與突厥文化—這道菜沿絲綢之路自蒙古（當地稱為 Manti 或 Mantuu）傳到阿富汗，吸收了當地的優格與扁豆做法。阿富汗版本以乾燥薄荷裝飾與獨特的四角折法著稱。每戶家庭都有偏好的餡料與麵皮比例。這道菜是節慶家族餐桌的重點，也是阿富汗裔美籍餐廳的招牌菜。
