Entree: Kazakhstan – Western Steppe Kazakhstan – Манты ➤ Manty (Large steamed Central Asian meat dumplings served with melted butter and sour cream)

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 50 min

Cook 35 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) fine salt, for dough
- 1 large egg, approx. 50 g
- 1 cup (240 ml) warm water, plus extra as needed
- 1 lb (454 g) ground lamb
- 2 medium yellow onions, finely chopped, approx. 10 oz (280 g)
- 2 cloves (approx. 6 g) garlic, minced
- 2 tsp (4 g) ground cumin
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, for filling (adjust to taste)
- 3 tbsp (45 g) lamb fat or unsalted butter, melted, plus extra for serving
- 1/4 cup (60 ml) water or lamb broth to moisten filling
- 1/2 cup (120 g) sour cream or plain yogurt for serving
- 2 tbsp (30 ml) chopped fresh dill or parsley for garnish (optional)

Instructions

1. Combine flour and 1 tsp salt in a large bowl. Whisk the egg into warm water, then gradually mix into the flour until a shaggy dough forms. Knead on a lightly floured surface about 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. While dough rests, make the filling: in a bowl combine ground lamb, finely chopped onions, minced garlic, cumin, black pepper, 1 tsp salt, melted fat or butter, and 1/4 cup water or broth. Mix until evenly combined and slightly pasty—this helps the filling hold together.
3. Divide rested dough into two portions. Roll one portion into a long log and cut into 20 equal pieces. Roll each piece into a small ball, then flatten into a thin round about 3.5–4 inches (9–10 cm) across. Repeat with remaining dough.
4. Place about 1.5 tbsp (approx. 20 g) filling in the center of each round. Gather edges toward the center and pinch to form a sealed purse or fold into a plump, sealed dumpling. Arrange finished manti on parchment-lined steamer trays, leaving space between each.
5. Bring a steamer pot with 1–2 inches (25–50 mm) of water to a rolling boil. Steam manti in batches, covered, for 30–35 minutes until dough is tender and filling cooked through.
6. Serve hot: drizzle each portion with melted butter, add a dollop of sour cream or plain yogurt, and sprinkle chopped dill or parsley if using. Enjoy immediately with extra butter or sour cream on the side.