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Kyrgyz Manty

Name: Kyrgyz Manty
Total time: 70 min
Yield: Serves 4
Cuisine: Kyrgyzstan
Ingredients: 400g Bread flour; 180ml Water; 1 Egg; 300g Ground Lamb (or mixed ground meat); 200g Pumpkin (diced); 2 Onion; 1 tsp Cumin; To taste Salt; To taste Pepper; To taste Sour Cream (to serve)

Snack

⏱ 70 min

👥 Serves 4

Difficulty ⭐⭐⭐

Large steamed dumplings filled with lamb and pumpkin — a Central Asian favorite.

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📖 The Story Behind This Dish

Manty are large steamed dumplings loved throughout Central Asia, and in Kyrgyzstan the filling of lamb fat and pumpkin gives them a gentle sweetness. They're cooked in a tiered steamer called a mantovarka, so the melted fat and pumpkin mingle inside the thin wrappers. Wrapping them together is a weekend family ritual, and they're traditionally eaten with sour cream.

🌆 Where it's eaten: In the kitchen on a weekend, the whole family wraps manty and waits eagerly for the steam to rise.

🥕 Ingredients (serves 4)

Bread flour 400g
Water 180ml
Egg 1
Ground Lamb (or mixed ground meat) 300g
Pumpkin (diced) 200g
Onion 2
Cumin 1 tsp
Salt To taste
Pepper To taste
Sour Cream (to serve) To taste

👩‍🍳 Instructions

Knead bread flour, water, egg, and salt into a smooth dough and rest for 30 minutes.
Mix ground lamb, diced pumpkin, minced onion, cumin, salt, and pepper for the filling.
Roll the dough thin, cut into squares, pile on the filling, and gather the corners to wrap.
Oil the steamer tiers and space the manty so they don't stick together.
Steam over high heat for 40–45 minutes and serve with sour cream.

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