Entree: Uzbekistan – Samarkand – Manti (Steamed Central Asian dumplings filled with spiced lamb and onion)

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 40 min

Additional 30 min

Total 1 hr 50 min

Ingredients

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 cup (240 ml) warm water
  - 1 large egg (optional) — about 50 g
  - 1 tsp (5 g) salt
  - 1 tbsp (15 ml) vegetable oil
- Filling:
  - 1 lb (454 g) ground lamb
  - 2 medium onions, finely chopped, about 8 oz (225 g)
  - 1 tsp (5 g) ground cumin
  - 1 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground black pepper
  - 1 tsp (6 g) salt, adjust to taste
  - 2 tbsp (30 ml) vegetable oil or lamb fat
- For steaming and serving:
  - 4 tbsp (60 g) unsalted butter, melted
  - 1 cup (240 g) plain yogurt
  - 1 clove garlic, minced
  - 2 tbsp (30 ml) chopped fresh dill or cilantro (optional)
  - Water for the steamer as needed

Instructions

1. Make the dough: In a bowl, combine flour and salt. Whisk together warm water and egg (if using) and oil, then gradually mix into flour until a stiff dough forms. Knead on a lightly floured surface 6–8 minutes until smooth. Cover and rest 30 minutes.
2. Prepare the filling: In a bowl, mix ground lamb, finely chopped onions, cumin, coriander, black pepper, salt, and oil until well combined. Traditionally the onion content is high to keep the filling juicy.
3. Roll and cut wrappers: Divide dough into 4 pieces. Roll each piece into a thin sheet about 1/16 inch (1.5 mm). Cut into squares roughly 3.5–4 in (9–10 cm) per side.
4. Fill and shape manti: Place about 1.5 tbsp (22 ml) of filling in the center of each square. Fold opposite corners over the filling and pinch edges to form a round or pouch-shaped dumpling with a small opening on top for steam release. Repeat until all filling is used.
5. Steam: Arrange manti in a single layer in a well-oiled steamer basket or on parchment-lined steamer trays, leaving space between pieces. Steam over boiling water for 35–40 minutes until dough is tender and filling is cooked through.
6. Prepare sauces: Mix yogurt with minced garlic and a pinch of salt. Melt butter and keep warm.
7. Serve: Transfer hot manti to a platter, spoon melted butter over them, and serve with garlic yogurt and a sprinkle of chopped dill or cilantro. Eat hot.