Uzbek Manti (Steamed Dumplings with Pumpkin and Lamb)

About This Recipe

Uzbek Manti is a real, traditional Uzbek dish, known as Steamed Dumplings with Pumpkin and Lamb. Large steamed dumplings filled with fatty ground lamb, onion and pumpkin, served with a dollop of yogurt and butter.\n\nManti are a shared Central Asian dish with roots along the Silk Road, traditionally steamed in a special multi-tiered steamer called a mantovarka or mantiskaska, and the addition of pumpkin is a distinctly Uzbek touch that adds natural sweetness to the savory filling.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 500 gall-purpose flour
• 1 tspfine sea salt(for dough)
• 220 mlwarm water
• 1egg(for dough)
• 400 gground lamb
• 200 gpumpkin or butternut squash(finely diced)
• 2yellow onions(finely diced)
• 1 tspground cumin
• 1 tspfine sea salt(for filling)
• 0.5 tspblack pepper
• 200 mlplain yogurt(to serve)
• 4 tbspbutter(melted, to serve)

Instructions

1. 1

   Make the dough

   Mix flour, salt, warm water and egg into a firm, smooth dough. Knead for 8 minutes, then rest covered for 30 minutes.

2. 2

   Make the filling

   Combine ground lamb, diced pumpkin, diced onion, cumin, salt and pepper, mixing thoroughly until well combined.

3. 3

   Roll and cut

   Roll the dough thin and cut into squares about 10 cm across.

4. 4

   Fill and fold

   Place a generous spoonful of filling in the center of each square, then fold the corners up and pinch together to seal completely.

5. 5

   Steam

   Arrange the manti in a lightly oiled steamer basket, leaving space between each, and steam over boiling water for 35 to 40 minutes until the dough is fully cooked and the filling is tender.

6. 6

   Serve

   Serve hot, topped with a dollop of yogurt and a drizzle of melted butter.

Variations

• •

  A vegetarian version fills the dumplings with just pumpkin, onion and potato.

• •

  Some households add a pinch of dried dill to the filling for extra flavor.

• •

  Serve with a tomato-based sauce in addition to yogurt for extra flavor.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions