Manti – Uzbek Steamed Dumplings with Lamb and Onion

Ingredients:

Preparation mode:

👉 Manti are the big steamed dumplings of Central Asia, loved in Uzbekistan, Kazakhstan, Kyrgyzstan and far beyond. A very thin dough is wrapped around a juicy filling of hand-chopped lamb and plenty of onion, then the dumplings are steamed in a tall multi-level pot called a kaskan until the onion melts into a rich broth inside. They are eaten by hand from a big shared platter, with sour cream, butter or a sharp onion and vinegar salad.

How to Make Uzbek Manti

1. Make the dough. Mix the flour and salt, add the egg (if using) and warm water and knead for 8–10 minutes into a smooth, firm dough. Cover and rest for 30 minutes.
2. Make the filling. Mix the chopped meat, onions, fat, cumin, pepper and salt. Do not squeeze the onion – its juice keeps the manti moist. Chill while you roll the dough.
3. Roll the dough. Divide the dough into 4 pieces. Roll each very thin, about 1–1.5 mm, and cut into 10–12 cm squares.
4. Fill and shape. Put a heaped tablespoon of filling in the centre of each square. Bring two opposite corners up and pinch them together, then bring up the other two corners and pinch all the edges closed. Finally pinch the neighbouring bottom corners together to form the classic manti shape.
5. Steam. Brush the steamer trays with oil. Arrange the manti with a little space between them. Steam over boiling water, covered, for 40–45 minutes.
6. Serve. Brush with melted butter and serve hot on a large platter with sour cream or yogurt, fresh herbs and black pepper.

Tips for the Best Uzbek Manti

• Chop the meat by hand for the best, juiciest texture.
• Use lots of onion – it is the secret of real Uzbek manti.
• Roll the dough as thin as you can without tearing it.

FAQ

What is the difference between manti and khinkali?
Both are juicy meat dumplings, but manti are steamed and often have more onion and cumin, while Georgian khinkali are boiled and twisted into a pleated knot.

Can I freeze manti?
Yes. Freeze them uncooked on a floured tray, then bag them. Steam from frozen for about 50–55 minutes.

Are Turkish manti the same?
Turkish manti are tiny boiled dumplings served with garlic yogurt and chili butter – a different dish with the same name.

👉 More dumplings: Georgian khinkali, Russian pelmeni and dumplings around the world. Also try Uzbek plov.

Footnotes:

No manti steamer? Use any large bamboo or metal steamer lined with oiled baking paper or cabbage leaves, and steam in batches.
Pumpkin manti: replace half of the meat with finely diced pumpkin or butternut squash – a favourite autumn version in Uzbekistan.