Uzbek Manti

About This Recipe

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.

Ingredients

Serves 6

• 400 gplain flour
• 180 mlwarm water
• 1 tspsalt
• 500 glamb mince(or finely hand-chopped lamb — hand-chopped is traditional)
• 400 gonions(finely diced — a generous amount is correct)
• 1 tspground cumin
• 1 tspblack pepper
• 1 tspsalt(for filling)
• 100 glamb fat or butter(optional but traditional — adds richness)
• 200 gsour cream(to serve)
• 2 tbspbutter(melted, to serve)

Instructions

1. 1

   Make dough

   Mix flour, salt and water into a firm dough. Knead 10 minutes until smooth and elastic. Cover with a cloth and rest 30 minutes.

2. 2

   Make filling

   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.

3. 3

   Roll and cut

   Roll dough to 2mm. Cut into 12–14 cm squares.

4. 4

   Fill and seal

   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.

5. 5

   Steam

   Oil the steamer trays. Place manti without touching each other. Steam over boiling water for 35–40 minutes.

6. 6

   Serve

   Serve immediately with sour cream, melted butter, and vinegar-onion dipping sauce.

Variations

• •

  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.

Storage

Uncooked manti freeze excellently — steam from frozen for 45 minutes. Cooked manti are best eaten immediately.

Frequently Asked Questions