Large steamed dumplings filled with seasoned ground lamb, onion, and sometimes pumpkin, served with sour cream or vinegar sauce. A cornerstone of Kyrgyz home cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Mix flour, water, and salt into smooth dough; rest 20 minutes.
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2
Combine lamb, onions, pumpkin, pepper, cumin, and salt.
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3
Roll dough thin and cut into 12cm squares.
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4
Place filling in center, pleat edges to form open-topped or closed dumpling.
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5
Oil mantovarka tiers and arrange dumplings with space between.
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6
Steam over boiling water for 40 minutes.
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7
Serve hot with sour cream and black pepper.
Did You Know?
A mantovarka, the tiered steamer used for manti, can cook up to 40 dumplings at once. Every Kyrgyz household owns one, and the quality of a bride is traditionally judged by the beauty of her manti pleats.
Chef's Notes
Equipment Tips
- mantovarka (steamer)
- rolling pin
- cutting board
The Story Behind Manti
Manti are believed to have spread across Central Asia with the Mongol conquests of the 13th century, evolving from Chinese jiaozi and baozi into the distinctive large steamed dumplings known today.
In Kyrgyzstan, manti-making is a communal family event, often involving grandmothers teaching younger generations the art of proper pleating. The Kyrgyz version is notably larger than Turkish or Afghan variants, designed as a filling meal for mountain laborers.
The mantovarka steamer has become such an essential kitchen tool that it serves as a symbol of Kyrgyz domestic life, present in every household from Bishkek apartments to yurt kitchens.
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