Large steamed dumplings filled with fatty ground lamb, onion and pumpkin, served with a dollop of yogurt and butter.
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.
Serves 6
Mix flour, salt, warm water and egg into a firm, smooth dough. Knead for 8 minutes, then rest covered for 30 minutes.
Combine ground lamb, diced pumpkin, diced onion, cumin, salt and pepper, mixing thoroughly until well combined.
Roll the dough thin and cut into squares about 10 cm across.
Place a generous spoonful of filling in the center of each square, then fold the corners up and pinch together to seal completely.
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.
Serve hot, topped with a dollop of yogurt and a drizzle of melted butter.
Dice the pumpkin very finely so it cooks through fully within the steaming time and blends well with the meat filling.
Oil the steamer basket well to prevent the manti from sticking, since they're delicate and can tear if stuck.
Steam thoroughly for the full time — manti are larger than typical dumplings and need longer to cook through completely.
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.
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.
Manti 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.
A traditional multi-tiered mantovarka steamer is ideal, but any large steamer basket or improvised steamer setup over a pot of boiling water works well.
The basket wasn't oiled enough before adding the dumplings — brush it generously with oil before arranging them.
Yes, freeze them uncooked on a tray before transferring to a bag; steam directly from frozen, adding extra steaming time.
Per serving (280g / 9.9 oz) · 6 servings total
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