Qeema Mumto Recipe

Ingredients

• 500 g Minced Lamb (fresh, lean)
• 1 small Onion (finely chopped for filling)
• 1 Tbsp Garlic Ginger Paste (equal parts minced garlic and ginger)
• 1 packet National Foods Keema Masala Mix (approx. 30 g pre‑made spice blend)
• 1 packet National Foods Shami Kebab Masala Mix (optional second flavor, approx. 30 g)
• 6 Tbsp Cooking Oil (vegetable oil for sautéing meat)
• 2 cups All-Purpose Flour (sifted)
• 1 tsp Salt (coarse, dissolved in dough water)
• 150 ml Water (lukewarm for dough)
• 2 Tbsp Cooking Oil (for sauce)
• 1 medium Onion (sliced for sauce)
• 1 small Cinnamon Stick (whole)
• 2 whole Clove (whole)
• 1 tsp Crushed Red Chili Flakes (adjust heat to taste)
• 1 tsp Garlic Ginger Paste (for sauce)
• 2 stalks Green Onions (chopped)
• 2 Tbsp Soy Sauce (low‑sodium preferred)
• 1 tsp Granulated Sugar (balances sauce)
• 1 pinch Salt (to taste for sauce)
• 1 tsp White Vinegar (adds tang)

Instructions

1. Cook the Meat Filling

   Heat a large pot over medium‑high heat, add 3 Tbsp cooking oil, then add the minced lamb. Stir‑fry until the meat changes color, about 5 minutes. Add the small chopped onion, 1 Tbsp garlic‑ginger paste, the Keema Masala packet and the Shami Kebab Masala packet. Mix well and continue cooking until all moisture evaporates and the mixture is dry, about 5 more minutes.

   Time: PT10M

   Temperature: medium‑high

2. Cool the Filling

   Transfer the cooked meat to a bowl, spread it out, and let it cool for 5 minutes so it’s easier to handle when filling the dumplings.

   Time: PT5M

3. Make the Dough

   In a mixing bowl combine 2 cups sifted all‑purpose flour with 1 tsp coarse salt. Gradually add lukewarm water (about 150 ml) while kneading until a smooth, non‑sticky dough forms. Knead for 5‑7 minutes.

   Time: PT15M

4. Rest the Dough

   Cover the dough with a damp kitchen towel or plastic wrap and let it rest for 20 minutes at room temperature.

   Time: PT20M

5. Roll and Cut Circles

   Divide the rested dough into 20‑gram portions. On a lightly floured surface roll each portion into a thin circle about 4 inches (10 cm) in diameter, similar to a thin roti.

   Time: PT10M

6. Assemble the Dumplings

   Place a heaping teaspoon of the cooled meat filling in the centre of each circle. Lightly brush the edges with water, fold the circle into a half‑moon, press the edges together, then fold the seam twice more to create a pleated “M” shape, sealing all edges firmly.

   Time: PT15M

7. Steam the Dumplings

   Line the bamboo steamer basket with parchment paper (pierced with holes) or lettuce leaves. Arrange the dumplings with a little space between them. Bring a pot of water to a rolling boil, place the steamer on top, cover, and steam for 15‑20 minutes until the dough is translucent and the filling is hot.

   Time: PT20M

   Temperature: high

8. Prepare the Tangy Garlic‑Ginger Sauce

   In a small saucepan heat 2 Tbsp oil over medium heat. Add the sliced onion, 1 small cinnamon stick, 2 cloves, and 1 tsp crushed red chili flakes; sauté until fragrant (≈2 minutes). Stir in 1 tsp garlic‑ginger paste, then add 2 Tbsp soy sauce, 1 tsp sugar, a pinch of salt, and 1 tsp white vinegar. Cook for another 2‑3 minutes, then remove the whole spices and garnish with chopped green onions.

   Time: PT7M

   Temperature: medium

9. Serve

   Arrange the steamed mamto on a serving plate, drizzle or dip with the prepared sauce, and enjoy hot.

   Time: PT2M

Nutrition Facts

Calories

320

Protein

20 g

Carbohydrates

35 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Minced Lamb: Ground beef, Ground chicken
• Instead of Onion: Shallot
• Instead of Garlic Ginger Paste: Fresh minced garlic and ginger
• Instead of National Foods Keema Masala Mix: Homemade garam masala blend
• Instead of National Foods Shami Kebab Masala Mix: Homemade shami kebab spice
• Instead of Cooking Oil: Canola oil, Ghee
• Instead of All-Purpose Flour: Whole wheat flour (will affect texture)
• Instead of Salt: Kosher salt
• Instead of Cooking Oil: Ghee
• Instead of Onion: Shallot
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Clove: Ground clove (¼ tsp)
• Instead of Crushed Red Chili Flakes: Fresh chopped chilies
• Instead of Garlic Ginger Paste: Fresh minced garlic and ginger
• Instead of Green Onions: Chives
• Instead of Soy Sauce: Tamari
• Instead of Granulated Sugar: Honey
• Instead of White Vinegar: Lemon juice

Equipment Needed

• Large Cooking Pot
• Mixing Bowl
• Wooden Spoon or Spatula
• Rolling Pin
• Round Cutter (4‑inch)
• Bamboo Steamer Basket
• Large Pot with Lid (for steamer)
• Small Saucepan
• Measuring Spoons
• Knife
• Clean Kitchen Towel (optional)
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Cooking the meat until all moisture evaporates – the filling must be dry.
• Sealing the dumpling edges with water and folding correctly to prevent leaks.
• Ensuring the steamer water does not touch the dumplings while providing enough steam.

Chef Tips from the Video

• Use cold water for the dough; it helps keep the gluten relaxed.
• Resting the dough for at least 15 minutes makes rolling much easier.
• Brush only a thin layer of water on the edges – too much water creates a weak seal.
• For extra aroma, add a few drops of rose water to the sauce (optional).

Troubleshooting

Storage

Refrigerator: Store cooked mamto in an airtight container for up to 2 days.

Freezer: Freeze uncooked, sealed dumplings on a tray, then transfer to a zip‑lock bag; keep for up to 1 month. Re‑steam from frozen.

Room temperature: Do not keep at room temperature for more than 2 hours.

Make-Ahead Tips

• Shape the dumplings, place them on a parchment sheet, freeze, then transfer to a zip‑lock bag.
• Re‑steam frozen dumplings for 5‑7 minutes longer than fresh ones.

Frequently Asked Questions