Manti (Uzbek Steamed Lamb Dumplings)
In short: Large steamed dumplings stuffed with hand-diced lamb, fat and a lot of onion, folded into four-cornered pouches. Juicy, peppery and made for sharing. It takes about 1 h 40 min in total and makes 6 servings.
- Prep
- 1 h
- Cook
- 40 min
- Resting
- 30 min
- Total
- 1 h 40 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 620 kcal
Manti are the large, soft dumplings Uzbek families make for guests and on cold weekends. Each square of dough is wrapped around diced lamb, fat and a generous amount of onion, whose juice turns into a savory broth inside as the pouches steam. They are eaten hot and by hand, with a little black pepper and a spoonful of yogurt for those who want it.
Instructions
- Mix the flour and salt, add the warm water and knead for 8 to 10 minutes until smooth. Cover and rest for 30 minutes.
- Combine the lamb, fat, onions, salt, cumin and pepper in a bowl. Mix well, cover and leave while you roll the dough, so the onion releases its juice.
- Roll the dough out to about 2 mm thick and cut it into 12 cm (5 in) squares, rerolling the scraps. Keep the squares covered with a cloth.
- Put 3 tablespoons of filling in the middle of a square. Bring two opposite corners up over the filling and pinch them together, then do the same with the other two corners and pinch the seams shut.
- Oil the tiers of a steamer well. Set the manti on them 2 cm (3/4 in) apart so they do not stick as they swell.
- Steam over rapidly boiling water for 40 minutes. The filling should reach 71°C (160°F) and the dough should look slightly translucent.
- Serve straight away with a spoonful of yogurt, if you like, and plenty of black pepper.
Tips
- Fatty lamb makes the juiciest filling. If your lamb is lean, add 2 tablespoons of oil or a finely diced extra onion.
- Oil the steamer generously and never crowd it. The dough expands, and touching manti tear when you lift them.
Questions and answers
Can I freeze manti?
Yes. Freeze the shaped, uncooked manti in a single layer, then bag them for up to 3 months. Steam from frozen for about 50 minutes.
How are Uzbek manti different from Turkish manti?
Uzbek manti are large, steamed pouches filled with lamb and onion and eaten by hand. Turkish mantı are tiny dumplings that are boiled and served in garlic yogurt.
Can I use beef instead of lamb?
Yes, but choose a fatty cut such as chuck and add the extra diced fat or 2 tablespoons of oil so the filling stays juicy.
How long does it take to make Manti (Uzbek Steamed Lamb Dumplings)?
About 1 h 40 min in total: 1 h of preparation and 40 min of cooking.
How many calories are in Manti (Uzbek Steamed Lamb Dumplings)?
About 620 kcal per serving, with 27 g of protein, 72 g of carbohydrates and 26 g of fat. These values are estimates.
Nutrition per serving
| Calories | 620 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 72 g |
| Fat | 26 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
