Manti
Manti are large steamed dumplings that spread across Central Asia, the Caucasus, and Turkey through Silk Road trade and nomadic migration. In Uzbekistan, the filling is traditionally hand-chopped — lamb or beef with plenty of raw onion that melts as it steams, keeping the meat moist and fragrant. Dough is rolled thin and each parcel sealed by hand. Unlike Chinese dumplings, manti cook in a dedicated multi-tiered steamer called a mantovarka and are served generously, often four to six per person. Melted butter poured over the top is the classic finish; soured cream or tangy yogurt makes a cooling counterpoint.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- For the dough:
- 500g all-purpose flour
- 250ml warm water
- 1 egg
- 1 tsp salt
- For the filling:
- 600g coarsely chopped beef or lamb (knife-cut, not ground)
- 3 large onions, finely chopped (use a 1:1 onion-to-meat ratio by volume — essential)
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 2 tsp salt
- 100g lamb-tail fat or pork lardons in tiny cubes (optional, traditional)
- To serve:
- 100g butter
- 200g full-fat yogurt (or sour cream)
- 1 tbsp sweet paprika
- Fresh coriander or parsley leaves, chopped
How to make it
- 1Make the dough: in a large bowl, combine the flour with salt; beat the egg with warm water and pour over the flour; knead for 10 minutes until smooth and elastic; cover with cling film and rest for 30 minutes.
- 2Make the filling: combine the knife-cut meat, onions, cumin, salt, pepper, and lamb-tail fat (if using); mix by hand until uniform; the onions will release liquid — keep it in.
- 3Divide the dough into 4 pieces; roll each as thin as possible (1–2 mm); cut into 10x10 cm squares.
- 4Place a generous tablespoon of filling in the centre of each square; lift the four corners of the dough up over the filling and pinch them together at the top, then pinch the four side edges closed to form a sealed parcel.
- 5Brush a steamer basket with oil; arrange the manti in a single layer, not touching (they will swell as they cook).
- 6Steam for 35–40 minutes over medium heat with the water at a steady boil; the dough should become translucent and slightly glossy when done.
- 7Melt the butter in a small saucepan, stir in the sweet paprika; let it rest 1 minute off the heat.
- 8Arrange the manti on a large platter, scatter with chopped parsley, and spoon the paprika butter over the top; serve with yogurt in a small bowl alongside.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
