Uzbek Manti

Usbekische Manti

Pane-Bistecca

Uzbek manti (MaHTbI) are fine dumplings made of a simple dough and meat or/and vegetable filling. Spelled Manti, Mantu or even Manty, these dumplings are the typical dish of nomads. They have been carried by migrating Chinese to Russia, Kazakhstan, Uzbekistan, and neighboring countries.

Compared to Turkish mantis, these are larger, often folded differently, with different filling and not served with fried butter and tomato sauce. They are also not cooked in water but steamed in a multi-level kaskan. Usually, manti are made big enough to put in the palm of your hand.
Well, I made mine smaller and folded them so they can be eaten like ravioli and served on a vegetable sauce.

Dumplings from around the world is the moto of the Culinary World Tour of Volkermampft for the month of April.

Prep time

30 min

Rest time

1 h

Cooking time

40 min

Portions

Total time

2 h 10 min

Ingredients

Dough:

500 g Flour
½ tbsp Oil
½ tsp Salt
1 Egg
approx. 170-180 ml Water

Filling:

1 Onion
300 g Pumpkin
500 g ground Beef
1 tsp Salt
½ tsp Pepper
½ tsp Chili
50 ml Oil
80 ml Water

Sauce:

1 Eggplant, peeled and finely diced
6 Garlic cloves, chopped
½ Capsicum, chopped very small
½ bunch Parsley, chopped
1 red onion, finely chopped
2 tbsp Tomato Paste
150 ml Water
Sour Cream
Salt and Pepper
Chili
Paprika
3 tbsp Olive Oil

Instructions

Step 1

Combine the ingredients of the dough well and then knead into a soft dough. Let rest under the bowl for at least 1 hour.

Step 2

Chop the onion and pumpkin in a chopper, or grate on a grater. Then knead with all the other ingredients.

Step 3

Cut the dough into 4 pieces and roll with the pasta machine until flattened to level 5. I wouldn’t make it thinner or the dough will tear. Using a round cookie cutter about 7 cm in diameter, cut out rondels.

Step 4

Put 1 tsp of filling on each rondelle. Now lightly fold the rondelle, press the ends together to the center, then turn 90 degrees and press the remaining 2 sides together. (See pictures)

Step 5

Place the mantis on a baking paper and cover with a kitchen towel to prevent them from drying out. Get the steamer or steam basket ready and steam the mantis for about 30-40 minutes.

Step 6

Sauté the garlic, chili pepper, parsley and onion in hot oil. Add the eggplant and fry well. Then add the tomato paste and mix well. Add the water and simmer for 30 minutes. Season everything well.