Mumtu dumplings | Dramacool

The mumtu dumplings are a starter delicacy from Gilgit-Baltistan. They comprise steamed dough balls with a stuffing of minced beef or mutton and greens.

The dumplings are steamed for a number of hours and are a wonderful addition to the Eid dinner. Historically, they’re served with yoghurt, parsley, black pepper, vinegar and chilli sauce.

The little dumplings are a starter delicacy from Gilgit-Baltistan. — Facebook/Mamtu de Gilgit
The little dumplings are a starter delicacy from Gilgit-Baltistan. — Fb/Mamtu de Gilgit

Cooking fanatic Ufaq Asad advised Geo.television her favorite approach to eat the Mumtu dumplings is with soya sauce, vinegar and chilli sauce.

“It’s wholesome. I can eat them for each meal, each day,” she added. “However cooking it on Eid is the easiest way to utilise the meat.” Here is the recipe:


  • 2 cups floor beef or lamb
  • 2/three cup onions, chopped
  • three cloves garlic, minced
  • 1/2 teaspoon floor black pepper
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon floor coriander
  • Vegetable oil
  • Salt to style
  • 1 bundle of egg roll or wonton wraps


Warmth oil in a pan, add garlic, floor beef, coriander, and salt. Prepare dinner for 15 to 20 minutes. Add a number of dashes of black pepper to style after which take away from warmth. In a bowl, combine chopped onions and the meat and let it sit till the meat cools down.  Reduce egg roll wraps into 4-inch diameter circles or squares. Place roughly one tablespoon of the cooled floor meat and onion combination onto every wrap. Fold and seal the sides.

Subsequent, add water to a steamer and place the dumplings on it. Cowl the lid and steam for about 40 minutes.

Mumtu dumplings ENGLISH SUB

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