Categories: Middle Eastern
Ingredients
- 2 tsp olive oil, divided
- 1/2 medium onion, finely chopped
- 8 oz. ground beef
- 4 tsp grated garlic, divided
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp black pepper
- 1/4 tsp kosher salt, divided
- 20 wonton wrappers
- 1/2 cup tomato sauce
- 1/2 cup labneh or plain Greek yogurt
- 1 tbsp. chopped fresh mint
- 1 tsp dried mint
Directions
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Heat 1 tsp oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, 2 to 3 minutes. Add beef and 2 tsp garlic; cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Transfer to a large bowl and stir in coriander, turmeric, pepper and 1/8 tsp salt.
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Place 4 wonton wrappers on a clean cutting board. Wet the edges of each wrapper with water. Place 1 scant tbsp. filling in the middle of each. For each dumpling, grab the opposite corners of a wrapper and press together. Grab the other corners and press together, so all 4 corners meet in the middle to make a 4-pointed star. Press the edges of the wrapper together to seal. Place the finished dumplings on a baking sheet and cover with a damp towel. Repeat with the remaining wrappers and filling.
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Add 1 inch of water and a steamer basket to a large pot; coat the basket with cooking spray. Arrange the dumplings in the basket without touching and cover. Bring to a boil over high heat. Reduce heat to medium-low and steam for 15 minutes.
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Meanwhile, heat the remaining 1 tsp oil in a small saucepan over medium-low heat. Add 1 tsp garlic and cook, stirring, for 30 seconds. Add tomato sauce and a pinch of salt; bring to a simmer and cook for 5 minutes. Remove from heat and cover to keep warm.
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Combine labneh (or yogurt) with the remaining 1 tsp garlic and pinch of salt in a small bowl. Spread the sauce on a serving platter and top with a swirl of the tomato sauce. Arrange the dumplings on the sauces and top with fresh and dried mint.