Quirky Foodster
  1. Back

Mains

Manty (Steamed Meat Dumplings)

★ ★ ★ ★ ★ (0)
45 minutes
Prep
40 minutes
Cook

Ingredients

  • 500 g (1 lb) minced lamb or beef
  • 2 large onions, finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp ground cumin
  • 500 g (3 3/4 cups) all-purpose flour
  • 1 egg
  • 180 ml (3/4 cup) water
  • 1/2 tsp salt (for dough)
  • 100 g (3.5 oz) pumpkin or squash, finely diced (optional, traditional addition)

Method

  1. Combine the flour, egg, water and salt in a bowl and knead into a smooth, firm dough; rest, covered, for 30 minutes.
  2. Mix the minced meat with the chopped onion, salt, pepper, cumin and diced pumpkin if using, until well combined.
  3. Roll the dough thin and cut into 10 cm (4 inch) squares or circles.
  4. Place a spoonful of filling in the centre of each piece, then gather and pinch the edges together to seal fully, forming a small parcel.
  5. Lightly oil the steamer tiers to prevent sticking, then arrange the dumplings with space between them.
  6. Steam over boiling water for 35-40 minutes until the dough is cooked through and the filling is juicy.
  7. Serve hot with black pepper, sour cream, or a light vinegar dip on the side.

Introduction: Manty are large steamed dumplings filled with seasoned minced meat and onion, cooked in a tiered steamer basket called a mantovarka.

Cultural Background: Manty are large steamed dumplings filled with seasoned minced meat and onion, cooked in a tiered steamer basket called a mantovarka. Brought to the Kazakh table through centuries of Silk Road exchange across Central Asia, they are a beloved dish for family gatherings and are traditionally eaten by hand with black pepper and sour cream or vinegar on the side.

Tips: Ensure the dumplings are well sealed to prevent the juices from escaping during steaming. Oil the steamer racks generously, as manty can stick easily.

Variations: A pumpkin-forward vegetarian filling with onion and dill is a well-established alternative. Some regions season the filling more heavily with cumin and chilli for a spicier version.

Storage: Refrigerate cooked manty in an airtight container for up to 2 days, or freeze uncooked for up to 2 months.

Reheating: Re-steam for 10-12 minutes until heated through; avoid microwaving as the dough can turn tough.

FAQs:

Q: What makes manty different from other Central Asian dumplings?

A: Manty are notably larger than dumplings like Chinese jiaozi and are steamed rather than boiled or fried, giving them a distinctive juicy filling and soft wrapper.

Q: Can manty be made ahead and frozen?

A: Yes, uncooked manty freeze well; steam them directly from frozen, adding a few extra minutes to the steaming time.

© Arscale 2026