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Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Kazakh Manti — Steamed Dumplings
The Kazakh take on the Silk Road dumpling: big, hand-folded parcels of beef and onion with pumpkin worked into the filling, steamed until the skins turn glossy. The pumpkin is what sets it apart from its Uzbek cousin.
Source
Recette de Kazakh home kitchens · 🏺 Traditionnel · Everyday Kazakh cooking — city and village kitchens where the borrowed Silk Road dishes (manti, lagman) sit alongside fried dough and tea.
Kazakh · traditional dish (shared Silk Road) — An ownerless traditional dish shared across Central and West Asia, so no cook is credited and no country is claimed to own it. The cited article documents manti as a steamed Turkic dumpling of spiced lamb or beef and onion; the pumpkin in the filling is a characteristically Kazakh (and Uzbek autumn) addition. This book files a separate Uzbek entry rather than treating either as the original. Quantities and method here are this book's own.
Watch it being made · 2 videos
⏱ 95 min🍽 4 portions🔥 440 kcal🇰🇿 Kazakhstan
HalalSans produits laitiersSans fruits à coque
Étapes
Make a firm dough from the flour, water and salt, knead until smooth, and rest it covered for 30 minutes.
Mix the chopped meat, diced pumpkin, onion, cumin, pepper and salt into the filling. It should look loose and fresh, with the pumpkin visible through the meat.
Roll the dough thin and cut into 10 cm squares. Place a heaped spoon of filling on each, gather the corners up to the middle, and pinch the seams into a sealed parcel.
Oil the steamer tiers and set the dumplings apart so they do not stick together. Steam over hard-boiling water for 35 minutes, until the pumpkin is soft and the meat cooked through.
Serve hot with a little butter or a spoon of broth poured over, and black pepper. A tomato-and-onion salad on the side is the usual accompaniment.
💡 Astuces
- This is the same dumpling as the Uzbek manti in this batch — the difference is the pumpkin, which is characteristically Kazakh and adds a soft sweetness against the meat. Leave it out and you have the Uzbek version.
- For dairy-free, skip the butter finish and spoon over a little of the steaming broth instead — the dumplings themselves contain no dairy.
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