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Manti

Name: Manti
Total time: 90 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 300g All-purpose flour; 140ml Water; 1 tsp Salt; 400g Ground mutton; 2 Onion; 1 tsp Cumin powder; A pinch Black Pepper; 30g Butter; To taste Plain yogurt; A pinch Dill

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Ground lamb and onion wrapped in thin dough and steamed in a special steamer — large, juicy dumplings.

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📖 The Story Behind This Dish

Manti are steamed dumplings that spread along the Silk Road, said to share their roots with Chinese mantou. In Uzbekistan they're steamed in large batches in a multi-tiered steamer called a kaskan. The filling uses plenty of chopped lamb and onion, sometimes mixed with pumpkin in autumn and winter. They're eaten with yogurt or melted butter.

🌆 Where it's eaten: On a weekend, the whole family wraps dumplings together and manti move one after another from a steaming multi-tiered steamer onto a big platter.

🥕 Ingredients (serves 4)

All-purpose flour 300g
Water 140ml
Salt 1 tsp
Ground mutton 400g
Onion 2
Cumin powder 1 tsp
Black Pepper A pinch
Butter 30g
Plain yogurt To taste
Dill A pinch

👩‍🍳 Instructions

Knead the flour, salt, and water until smooth and rest 30 minutes.
Finely chop the onion and mix with the ground lamb, salt, pepper, ground cumin, and 2 tbsp water.
Roll the dough thin, cut into 10cm squares, and place filling in the center.
Bring the four corners together in the center and pinch the adjoining edges closed into a flower shape.
Arrange in an oiled steamer and steam over high heat for 35–40 minutes.
Pour over melted butter and serve with yogurt and dill.

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