Entree: Uzbekistan – Bukhara – Манты Manti — Steamed meat dumplings (Steamed meat dumplings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 50 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, for dough
- 1 cup (240 ml) warm water
- 1 large egg (approx. 50 g)
- 1.5 lb (680 g) ground lamb
- 2 medium onions, finely chopped (approx. 10 oz / 280 g)
- 2 tsp (10 g) salt, for filling
- 1 tsp (2 g) ground black pepper
- 2 tsp (4 g) ground cumin
- 3 tbsp (45 ml) melted butter or rendered lamb fat (for filling and serving)
- 1/4 cup (15 g) fresh cilantro or parsley, finely chopped (optional)
- 1 cup (240 g) plain yogurt (for serving)
- 1 clove garlic, minced (approx. 3 g) (for yogurt)

Instructions

1. Combine the flour and 1 tsp salt in a bowl. Whisk the egg into the warm water, then gradually add the liquid to the flour, mixing until a rough dough forms; knead until smooth and elastic (about 8–10 minutes). Cover and let rest 30 minutes.
2. Meanwhile, mix the ground lamb, chopped onions, 2 tsp salt, black pepper, ground cumin, melted butter (reserve a little for serving), and chopped cilantro (if using) in a bowl until thoroughly combined.
3. Divide the dough into 12 equal pieces. Roll each piece into a thin circle or square about 4 inches (10 cm) across. Place about 2 tbsp (30 ml) of filling in the center of each, then gather and pinch the edges upward to form a purse or pleated dumpling, sealing the top.
4. Arrange manti in a steamer basket (or a manti-specific steamer) so they do not touch, and steam over boiling water for 40–50 minutes, until the dough is tender and the filling is cooked through.
5. Whisk the yogurt with minced garlic and a pinch of salt. Serve hot manti drizzled with melted butter and a spoonful of garlic yogurt on the side.