Traditional Uzbek Manti
Pane-Bistecca
These traditional Uzbek Manti aren’t too difficult to make, but they do take some time. They’re folded in a very traditional way to create those little “eyes.” I think they’re great!
These delicate Uzbek steamed dumplings are called “manti” in Uzbekistan. Manti, manty, or mantu is a true nomadic dish. Manti typically consist of large dumplings filled with a juicy mixture of meat and onions, which are then steamed in a special multi-layered Uzbek metal steamer called a “kaskan.”
The recipe originally came to Central Asia from China and spread from there to Russia and other European countries, where local variations emerged. At first glance, preparing Manti might seem a bit intimidating, but don’t let first impressions deter you. The time and effort are definitely worth it.
There are numerous delicious fillings for Uzbek Manti. Most often, this recipe is made with a mixture of juicy lamb, lamb fat, and onions. The more onions you add, the juicier the filling becomes. The available fillings may vary depending on the season, but all fillings are seasoned with the same combination of spices. The spices used include crushed cumin seeds, crushed coriander seeds, and salt and pepper to taste.
This recipe is part of Volkermampft’s Culinary World Tour, , which is visiting Uzbekistan this month.
These delicate Uzbek steamed dumplings are called “manti” in Uzbekistan. Manti, manty, or mantu is a true nomadic dish. Manti typically consist of large dumplings filled with a juicy mixture of meat and onions, which are then steamed in a special multi-layered Uzbek metal steamer called a “kaskan.”
The recipe originally came to Central Asia from China and spread from there to Russia and other European countries, where local variations emerged. At first glance, preparing Manti might seem a bit intimidating, but don’t let first impressions deter you. The time and effort are definitely worth it.
There are numerous delicious fillings for Uzbek Manti. Most often, this recipe is made with a mixture of juicy lamb, lamb fat, and onions. The more onions you add, the juicier the filling becomes. The available fillings may vary depending on the season, but all fillings are seasoned with the same combination of spices. The spices used include crushed cumin seeds, crushed coriander seeds, and salt and pepper to taste.
This recipe is part of Volkermampft’s Culinary World Tour, , which is visiting Uzbekistan this month.
Ingredients
Dough
350 g Flour
1 tsp Salt
250 ml warm Water
1–2 Onions, as desired, finely chopped
300 g ground Lamb
150 g cooked Potatoes
4 Garlic cloves, finely chopped
Salt and Pepper
Cumin Powder
Coriander Powder
Oregano
Chili
Sour Cream
Salt and Pepper
Chili
chopped Chives
Leftover Filling
300 ml Tomato sauce
Salt and Pepper
Chili
Filling
Dip
Optional Topping
Instructions
1
Step 1
For the dough, mix the flour and salt together and slowly add the warm water. Note: You may need more or less water, depending on the flour. Knead everything together until a soft dough forms. Cover and let rest for at least 30 minutes.
2
Step 2
For the filling, chop the cooked potatoes into small pieces. Then knead all the ingredients together well.
3
Step 3
Cut the rested dough into 2 halves and roll out each half very thinly. The thinner, the better! The dough will expand while steaming!
4
Step 4
Cut the rolled-out dough into squares—I was able to cut out 10, which makes 20.
5
Step 5
Now place 1–2 tablespoons of the filling on each square. Then fold the corners toward the center and pinch them together.
6
Step 6
Now pinch the edges together (see pictures or video) to form 4 “eyes.”
7
Step 7
Steam the mantis for about 40 minutes.
Notes
They’re traditionally served with sour cream. I had some filling left over, so I sautéed it, mixed it with tomato sauce, and served it on the side.Here is another Dumpling from Uzbekistan.
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