Uzbek manti — large steamed dumplings served with sour cream

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Uzbek Manti — Steamed Dumplings

Name: Uzbek Manti — Steamed Dumplings
Total time: 1 h 30 min
Yield: 4
Cuisine: Uzbek
Ingredients: 400 g Plain flour; 180 ml Water; 1 tsp Salt; 400 g Beef or lamb, hand-chopped; 300 g Onions, finely diced; 1 tsp Cumin, ground; 1 tsp Black pepper; 1 tsp Salt, for the filling; 2 tbsp Oil, for brushing the steamer

Big, thin-skinned steamed dumplings packed with hand-chopped lamb and a lot of onion, cooked in a tiered steamer so the juices stay sealed inside. A dish shared across the whole Silk Road, from Turkey to Korea.

แหล่งที่มา

สูตรโดย Uzbek home kitchens · 🏺 ดั้งเดิม · Everyday cooking of Uzbek households — the settled, oasis-city cuisine of Samarkand, Bukhara and the Fergana Valley, built around rice, lamb and the kazan.

Uzbek · 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 dumpling of the wider Turkic and Silk Road world, typically filled with spiced lamb or beef and onion, and this book files a separate Uzbek and Kazakh entry rather than picking a single origin. Quantities and method here are this book's own.

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Mix the flour, water and salt into a stiff dough and knead for 10 minutes until smooth and elastic. Wrap it and rest for 30 minutes — this makes it possible to roll very thin without tearing.
Make the filling: combine the chopped meat, onion, cumin, pepper and salt and mix well with your hand for a minute so it turns slightly sticky and holds together.
Roll the dough out very thin and cut into squares about 10 cm across. Put a heaped spoon of filling on each, then bring the four corners up to meet in the middle and pinch the seams closed into a little parcel.
💡 Thin dough, generous filling. If the dumplings feel doughy when cooked, you rolled too thick — the skin should be barely there.
Brush the steamer tiers with oil so the dumplings do not stick, and arrange them without touching. Steam over rapidly boiling water for 35 minutes, until the skins are glossy and the filling is fully cooked through.
Serve hot, straight from the steamer. A spoonful of thick yogurt on the side and a dusting of black pepper are the usual partners.
💡 The yogurt is served alongside, so the dumplings themselves stay dairy-free — leave it off and nothing is lost for a dairy-free table.

💡 เคล็ดลับ

Manti is one dish across many borders and this book gives it more than one home — the Kazakh version in this batch adds pumpkin to the filling, the Turkish version is tiny and drowned in garlic yogurt, and Korean mandu is a cousin further east. None owns it.
No tiered steamer? Any steaming setup works — a metal colander over a pot with a lid will do. Just keep the water at a hard boil the whole time.