Years ago in Seattle I was served mantu, a kind of delicate steamed dumpling, in an Afghan restaurant. It seemed to combine flavors that reminded me of South Asia with an East Asian shape and manner of cooking, although different from both of those cuisines. The name must be related to the Korean mandu 만두 dumpling and the Chinese mántóu 馒头 steamed bread.
Where can I find a good example in New York City? I have visited many Afghan restaurants, but most seem to be heavy on roast meats and fried or baked pastries, rather than steamed foods. Many thanks!