Uzbek Manti: Juicy Steamed Lamb Dumplings
Thin dough, lamb with plenty of onion and a stacked steamer: a detailed recipe for juicy Uzbek manti dumplings.
Manti are a family project. One person rolls the dough, another fills and folds, and the children arrange the finished dumplings on the steamer tiers. An hour of teamwork later, a platter of juicy, fragrant manti arrives at the table.
The secret to juicy manti
The golden rule is equal weights of meat and onion. As the dumplings steam, the onion releases its juice, which mixes with the melted fat to form a little pool of broth inside each one. Chopping the meat by hand instead of mincing it also matters: the filling is coarser but much juicier.
Getting the dough right
You want a firm, elastic dough. The thinner you roll it, the more delicate the manti. If it tears, let it rest for another ten minutes.
Nutrition
Per serving (≈ 55 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Make the dough
Mix the flour with the salt and make a well. Add the egg and warm water and knead into a firm, smooth dough. Cover with a towel and rest for 30 minutes so it rolls out easily.
Make the filling
Chop the lamb and fat into small pieces with a knife rather than mincing them. Chop the onions very finely and add them to the meat with the cumin, pepper and salt. Mix well with your hands; the onion juice is what makes manti so juicy.
Roll out the dough
Divide the dough into four and roll each piece very thinly, about 1–1.5 mm. Cut into 10 cm squares and keep the remaining dough covered so it does not dry out.
Shape the manti
Put a tablespoon of filling in the middle of each square. Bring opposite corners together in the centre, pinch the side seams closed, then join neighbouring corners in pairs. Make sure the edges are sealed tightly.
Steam the manti
Oil the tiers of a steamer and arrange the manti so they do not touch. When the water below is boiling, stack the tiers on top and steam, covered, for 40–45 minutes.
Cook’s tips
- 1Add a handful of finely diced pumpkin to the filling for an autumn version.
- 2Instead of oiling the steamer tiers, line them with cabbage leaves.
- 3Let the cooked manti rest under the lid for two minutes before serving so the dough sets.
- 4To ensure the juices stay trapped inside, fold the dough edges firmly using a pleating technique that seals the top completely, rather than just pinching the corners.
Serving & storage: Serve these hot with a side of chilled katyk or garlic-infused sour cream to balance the richness of the lamb fat. Leftovers keep well in an airtight container in the refrigerator for up to three days and can be refreshed by steaming for five minutes or pan-frying until crispy.
How to serve manti
Dust the hot manti with black pepper and serve with katyk, plain yoghurt or sour cream. Some families add a chilli sauce or garlic yoghurt. Manti are eaten by hand: bite the edge first and sip the broth before it escapes.
Can you freeze them?
Yes. Freeze the raw manti on a tray, then transfer them to a bag. Add ten minutes to the steaming time.
The takeaway
Manti take time, but they are worth every minute. Equal parts meat and onion, thin dough and the right steaming time are all it takes to make them juicy.
