Manti (Steamed Meat Dumplings)
The Quirky Foodster Team
Ingredients
- Plain flour — 500 g (4 cups)
- Large egg — 1
- Water — 200 ml (3/4 cup plus 1 tbsp)
- Salt — 1 tsp
- Minced (ground) lamb or beef — 600 g (1.3 lb)
- Large onions, finely chopped — 2
- Beef or lamb fat, finely chopped (optional, for richness) — 100 g (3.5 oz)
- Salt (for filling) — 1 tsp
- Black pepper — 1/2 tsp
- Ground cumin — 1/2 tsp
- Melted butter, for brushing
- Sour cream, to serve
Method
- Make the dough by combining flour, egg, water, and salt. Knead for 10 minutes until smooth and firm. Cover and rest for 30 minutes.
- Mix the minced meat with chopped onions, fat (if using), salt, pepper, and cumin until well combined. The mixture should be quite wet and loose, which helps keep the filling juicy.
- Divide the dough into portions and roll each out thinly. Cut into 10 cm (4 inch) squares.
- Place a generous spoonful of filling in the center of each square. Bring the corners up to meet in the center and pinch all seams firmly to seal, forming a distinctive envelope shape.
- Brush the steamer tiers with oil or line with parchment to prevent sticking. Arrange the manti with space between each, without touching.
- Steam over boiling water for 40–45 minutes until the dough is fully cooked and the filling is cooked through.
- Brush the cooked manti with melted butter and serve hot with a side of sour cream.
Introduction: Manti are large steamed dumplings filled with seasoned meat and onion, cooked in a special multi-tiered steamer called a mantovarka or mantiskaska.
Cultural Background: Manti are large steamed dumplings filled with seasoned meat and onion, cooked in a special multi-tiered steamer called a mantovarka or mantiskaska. A beloved centerpiece dish across Uzbekistan, manti are typically reserved for weekends, guests, and special occasions due to the time and skill involved in shaping and steaming them, and are traditionally served with a dollop of sour cream or a light vinegar-based dipping sauce.
Tips: A looser, wetter filling produces juicier manti, so don't be tempted to drain excess liquid from the onions. Oil or line the steamer well, as manti can easily stick during the long steaming time. Leave space between dumplings in the steamer, as they will not expand much but can stick together if crowded.
Variations: Pumpkin manti (a sweet-savory variation with diced pumpkin and onion) is a popular autumn alternative. Add fresh dill or parsley to the meat filling for extra flavor. Vegetarian version: replace meat with mashed potato, pumpkin, or a mushroom and onion mixture.
Storage: Store cooked manti in an airtight container in the refrigerator for up to 3 days. Uncooked manti can be frozen on a tray, then bagged, for up to 2 months.
Reheating: Reheat by steaming for 8–10 minutes until warmed through, or pan-fry briefly for a crisp exterior. Avoid microwaving, as it can make the dough tough.
FAQs:
Q: Can I steam manti without a special mantovarka steamer?
A: Yes, a standard multi-tiered bamboo or metal steamer basket works fine, just steam in batches if needed.
Q: Why is my manti filling dry?
A: The filling likely didn't have enough onion or fat; a wetter mixture with plenty of finely chopped onion keeps manti juicy.
Q: Can manti be pan-fried instead of steamed?
A: Traditionally manti are steamed, but leftover cooked manti can be pan-fried for a crispy variation.
- Plain flour — 500 g (4 cups)
- Large egg — 1
- Water — 200 ml (3/4 cup plus 1 tbsp)
- Salt — 1 tsp
- Minced (ground) lamb or beef — 600 g (1.3 lb)
- Large onions, finely chopped — 2
- Beef or lamb fat, finely chopped (optional, for richness) — 100 g (3.5 oz)
- Salt (for filling) — 1 tsp
- Black pepper — 1/2 tsp
- Ground cumin — 1/2 tsp
- Melted butter, for brushing
- Sour cream, to serve
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