Manti (Steamed Dumplings with Pumpkin and Meat)

Name: Manti (Steamed Dumplings with Pumpkin and Meat)
Yield: 6
Cuisine: Tajikistan
Ingredients: All-purpose flour — 500 g (4 cups); Water — 220 ml (scant 1 cup); Salt, plus more for the filling — 5 g (1 tsp); Egg — 1; Ground lamb or beef — 400 g (14 oz); Large Onion, finely chopped — 2; Pumpkin, finely diced — 200 g (7 oz); Ground cumin — 5 g (1 tsp); Black pepper, — to taste; Butter or oil, for brushing — 30 g (2 tbsp); Plain yogurt, for serving — 250 g (1 cup)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

All-purpose flour — 500 g (4 cups)
Water — 220 ml (scant 1 cup)
Salt, plus more for the filling — 5 g (1 tsp)
Egg — 1
Ground lamb or beef — 400 g (14 oz)
Large Onion, finely chopped — 2
Pumpkin, finely diced — 200 g (7 oz)
Ground cumin — 5 g (1 tsp)
Black pepper, — to taste
Butter or oil, for brushing — 30 g (2 tbsp)
Plain yogurt, for serving — 250 g (1 cup)

Method

Make the dough: combine flour, water, salt, and egg, kneading into a smooth, firm dough for about 10 minutes. Cover and rest for 30 minutes.
Make the filling: combine ground meat, finely chopped onion, diced pumpkin, cumin, salt, and black pepper in a bowl, mixing thoroughly.
Divide the rested dough into small portions and roll each into a thin square or round, about 10 cm (4 in).
Place a spoonful of filling in the centre of each piece of dough. Gather the edges up and pinch together firmly at the top to seal, forming a small sealed parcel.
Brush the steamer tiers or basket lightly with oil or butter to prevent sticking, and arrange the dumplings with space between them.
Steam over boiling water for 35–40 minutes until the dough is fully cooked through and the filling reaches an internal temperature of at least 71°C (160°F).
Serve hot, brushed with a little extra butter, and accompanied by a bowl of plain yogurt for dipping or drizzling.

Introduction: Manti are large steamed dumplings filled with a mixture of meat, onion, and pumpkin, cooked in a special multitiered steamer called a mantpaz or mantovarka.

Cultural Background: Manti are large steamed dumplings filled with a mixture of meat, onion, and pumpkin, cooked in a special multitiered steamer called a mantpaz or mantovarka. A festive and labourintensive dish, manti are commonly prepared for gatherings and special weekend meals across Tajik households.

Tips: Dice the pumpkin very finely so it cooks through fully during steaming and blends well with the meat rather than remaining in large, undercooked chunks.

Variations: A fully vegetarian filling using extra pumpkin, potato, and onion is a popular and traditional alternative to the meat filling.

Storage: Refrigerate cooked manti in an airtight container for up to 3 days; freeze uncooked, assembled dumplings for up to 2 months.

Reheating: Re-steam for 10–12 minutes until heated through, or panfry briefly for a crisped bottom.

FAQs:

Q: What if I don’t have a special manti steamer?

A: A standard bamboo steamer or a metal steamer basket lined with oiled parchment works well as a substitute.

Q: Why did my manti fall apart during steaming?

A: The dough may not have been sealed tightly enough — pinch the top firmly and ensure there are no gaps before steaming.

Q: Is manti gluten-free?

A: No, due to the wheat flour dough; a gluten-free flour blend can be used with some adjustment to texture and handling.