Uzbek manti are large, hand-pinched steamed dumplings filled with finely chopped or minced lamb and a generous amount of raw onion. They differ from Chinese or Mongolian versions by their size (larger), their pleating style (the distinctive Uzbek rose or star pinch), and the central importance of kasoq — the pumpkin variation. Manti are steamed in a special multi-tiered manti-kaskon steamer and eaten with sour cream, butter, or a vinegar dipping sauce. They are the dish of weddings, Navruz celebrations, and family gatherings.
Serves 6
Mix flour, salt and water into a firm dough. Knead 10 minutes until smooth and elastic. Cover with a cloth and rest 30 minutes.
Combine lamb mince, diced onion, cumin, pepper and salt. If using fat, chop finely and add. Mix well. The filling should be loosely combined, not over-mixed.
Roll dough to 2mm. Cut into 12–14 cm squares.
Place 1 heaped tbsp filling in the centre of each square. Bring two opposite corners together and pinch. Then bring the remaining two corners and pinch. Connect the pairs of joined corners to form the characteristic rose shape.
Oil the steamer trays. Place manti without touching each other. Steam over boiling water for 35–40 minutes.
Serve immediately with sour cream, melted butter, and vinegar-onion dipping sauce.
The filling must have a generous amount of raw onion — this releases juice during steaming that keeps the filling moist.
Do not over-fill — a heaped tablespoon is the maximum; more will cause the dumplings to burst.
Oil the steamer trays generously — manti stick badly to dry trays.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Replace half the lamb with diced raw pumpkin (kasoq manti) — the vegetable version beloved in autumn.
Add a pinch of chilli flakes to the filling for a Central Asian kick.
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.
Uncooked manti freeze excellently — steam from frozen for 45 minutes. Cooked manti are best eaten immediately.
Manti arrived in Central Asia with the Mongol expansion of the 13th century, where they merged with Turkic dumpling traditions. The word 'manti' may derive from the Chinese 'mantou' (steamed bun). In Uzbekistan, they became distinct from all other traditions with their larger size and characteristic pleating style.
It takes a little practice but there is no single 'correct' method — any secure seal will work. Search for 'Uzbek manti rose pinch' videos — seeing it done once makes it immediately clear.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
Per serving · 6 servings total
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