Uzbek Manti — Steamed Lamb Dumplings

About This Recipe

Manti are the grand dumplings of Central Asia: large, pleated steamed parcels of thin dough filled with a mixture of coarsely chopped lamb, onion and often pumpkin or squash, seasoned with cumin, black pepper and sometimes chilli. Unlike Chinese dumplings, manti are not boiled — they are steamed in a special tiered pot called a mantovarka, and the generous size (one manti is easily a full mouthful) means the filling stays juicy within its pasta shell. They are eaten throughout Uzbekistan, Kazakhstan, Turkey and beyond, each country with its own variation, but the Uzbek version — with its particular combination of lamb fat and pumpkin for sweetness and juice — is widely considered the finest. Served with sour cream and fresh herbs, manti is a dish of occasion.

Ingredients

Serves 4

• 400 gplain flour
• 180 mlwarm water
• 1egg
• 1 teaspoonsalt
• 400 glamb mince(or finely hand-chopped lamb shoulder)
• 300 gpumpkin or butternut squash(peeled and finely diced)
• 2 largeonions(very finely diced)
• 1 teaspoonground cumin
• 1 teaspoonblack pepper
• 0.5 teaspoonchilli flakes
• 1 teaspoonsalt(for filling)
• 200 mlsour cream(to serve)
• 1 small bunchfresh dill(to serve)

Instructions

1. 1

   Make the dough

   Combine flour and salt. Beat egg into warm water, add to flour, knead for 10 minutes to a smooth, firm dough. Wrap and rest 30 minutes.

2. 2

   Make the filling

   Combine lamb, pumpkin, onion, cumin, pepper, chilli and salt. Mix well. The filling should be chunky, not smooth — if using mince, add lamb fat or a tablespoon of butter for juiciness.

   Lamb fat is essential for juicy manti — do not use lean mince alone.

3. 3

   Form the manti

   Roll dough to 2mm thickness. Cut into 10cm squares. Place a generous tablespoon of filling in the centre. Bring all four corners up to the centre and pinch together, then pinch the side seams closed. The manti should look like a small parcel.

4. 4

   Steam

   Oil the steamer racks. Arrange manti with space between them. Steam over boiling water for 40–45 minutes. Serve immediately with sour cream and fresh dill.

Variations

• •

  Turkish manti are much smaller and served with garlic yoghurt and chilli butter.

• •

  Some Uzbek regions use only pumpkin (no meat) for a vegetarian manti.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Refrigerate cooked manti for up to 2 days — reheat by steaming for 10 minutes. Uncooked manti freeze well for up to 1 month; steam directly from frozen for 50 minutes.

Frequently Asked Questions