Mantu

1 pound Ground beef
2 Yellow onions, chopped
1 green Bell pepper, seeded and chopped
1 Tablespoon fresh crushed Garlic
1 teaspoon Salt
1 Tablespoon Coriander
1 1/4 cups Water
1/2 teaspoon Black pepper
Eggroll skins 3 1/2'' x 3 1/2''

In a large frying pan add one tablespoon of crushed garlic, one-half teaspoon black pepper, one tablespoon of freshly ground coriander, and one teaspoon of salt, along with the meat and cook until browned. After the meat is browned, add one and one-fourths of a cup of water to the pan, and cook until the water is reduced. Remove the seeds from one green bell pepper. Chop the bell pepper, along with two yellow onions, and add to the meat. Cook this for five more minutes, and then let cool. Take an eggroll wrapper and place it on a flat surface. Scoop one tablespoon of the meat mixture in the center of the eggroll. Lightly wet the edges of the eggroll wrapper with water, and pull two opposite corners into the center and seal them together. Take the other two opposite corners, and attach them in the center as well. Attach the two end corners on each side to each other. In a steamer, let the water come to a boil. Spray the steaming tray with cooking spray, and place mantu on the tray. (Do not let them touch or else they will stick) Cook the mantu for 15-20 minutes with the lid on. Serve wth yogurt sauce on the bottom, and tomato sauce on top of the mantu.