Delicate hand-pinched dumplings filled with seasoned lamb and onion, steamed in tiered bamboo or metal steamers, served with tangy yogurt sauce and chili oil.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval serving platter
Garnishes: yogurt sauce, chili butter, fresh dill
Accompaniments: pickled vegetables
Instructions
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1
Knead flour, water, and salt into a smooth elastic dough, wrap in cling film, and rest for thirty minutes at room temperature.
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2
Mix ground lamb with finely diced onion, cumin, black pepper, and salt until evenly combined and the mixture is slightly sticky.
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3
Roll dough thin and cut into eight-centimeter squares, place a tablespoon of filling in the center of each square piece.
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4
Pinch opposite corners together to form a boat shape, then press edges firmly to seal completely so no filling escapes during steaming.
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5
Arrange dumplings on oiled steamer trays without touching, then steam over boiling water for forty-five minutes until dough is translucent.
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6
Serve on a warm platter, drizzle with garlic yogurt sauce and melted butter infused with red chili flakes for color and heat.
Did You Know?
The traditional Uzbek mantovarka steamer has multiple stacking tiers, allowing a family to cook over a hundred manti at once for celebrations.
Chef's Notes
Equipment Tips
- steamer (mantovarka)
- rolling pin
- large work surface
- mixing bowl
Garnishing
yogurt sauce, chili butter, fresh dill
Accompaniments
pickled vegetables
The Story Behind Manti
Manti traveled the Silk Road from Mongolia and China into Central Asia, where Uzbek cooks adapted them with local lamb, generous onion, and cumin. The Uzbek version is notably larger than Turkish or Kazakh variants, reflecting the generous hospitality culture.
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