Manti (Uzbek Dumplings)
Manti are Uzbek dumplings made of thin wrappers filled with a deliciously seasoned mix of lamb and beef. These are comfort food for me and I hope you try these and love these as much as I do!
Manti are actually pretty easy to make, just a little tedious in shaping a big quantity of them! My recipe makes about 50-60.
Start by mixing the farce, or combining ground beef and lamb with diced onions and seasonings (cumin, coriander, salt, and pepper). Mix really well (until the meat sticks together) and let marinate for at least 4 hours (up to 48). Then, prepare the dumpling dough and let it rest. Divide the dough into dumpling-sized pieces and shape the dumplings. Steam for 40 minutes and enjoy! Traditionally, these are eaten with sour cream and with a tomato/white onion salad.
Check out my samsi recipe, which is essentially the same meat mix but baked into puff pastry! I also have some great side salad recipes, including my cucumber tomato feta salad and my pesto garden salad.
Ingredients
Meat Farce
- 1.5 lbs lamb leg
- 1.5 lbs flank/skirt steak
- 5 medium yellow onions, diced
- 2 tbsp salt
- 1 tbsp pepper
- 1 1/2 tbsp cumin
- 1/2 tbsp coriander
Dumpling Wrappers
- 240 g hot water
- 430 g all purpose flour
- 1 tsp salt
- 1 tsp vegetable oil
Instructions
- Meat Farce: Grind the lamb and beef using a meat grinder and combine in a bowl with the onions, salt, pepper, cumin, coriander. Mix really well, 7-10 minutes, until the spices are well distributed and the mix sticks together (and sticks to your hand). Marinate for a minimum of 4 hours, and up to 48.
- Dumpling dough: Mix together the hot water, flour, salt and vegetable oil until a shaggy dough comes together. Dump out onto a well-floured surface and knead for 2-3 minutes until smooth. Place into a bowl and cover with plastic wrap, set aside for 20 minutes. After that time has passed, divide the dough into 4 sections and work with one at a time, covering the remaining dough with plastic wrap.
- Roll the section of dough you are working with into a log about 8-10″ long and cut into 1″ long pieces. Working with one piece at a time, flour a rolling pin and roll it thin (making sure it is thinner around the edges). Place about 1 tbsp of the meat filling into each wrapper and fold as per the pictures below.
- Bring together opposite ends of the wrapper towards the center, and then do the same for the other ends between them. Then pinch the ends together as per the photos below.
5. Place in a steamer and steam for about 40 minutes, making sure not to lift the pot’s lid before then. (If you use a metal steamer, grease it well!) Enjoy with sour cream!
Manti (Uzbek Dumplings)
Equipment
- 1 steamer
Ingredients
Meat Farce
- 1 1/2 lbs lamb leg
- 1 1/2 lbs flank/skirt steak
- 5 medium yellow onions diced
- 2 tbsp salt
- 1 tbsp pepper
- 1 1/2 tbsp cumin
- 1/2 tbsp coriander
Dumpling Dough
- 240 grams water
- 430 grams flour
- 1 tsp salt
- 1 tsp vegetable oil
Instructions
- Meat Farce: Grind the lamb and beef using a meat grinder and combine in a bowl with the onions, salt, pepper, cumin, coriander. Mix really well, 7-10 minutes, until the spices are well distributed and the mix sticks together (and sticks to your hand). Marinate for a minimum of 4 hours, and up to 48.
- Dumpling dough: Mix together the hot water, flour, salt and vegetable oil until a shaggy dough comes together. Dump out onto a well-floured surface and knead for 2-3 minutes until smooth. Place into a bowl and cover with plastic wrap, set aside for 20 minutes. After that time has passed, divide the dough into 4 sections and work with one at a time, covering the remaining dough with plastic wrap.
- Roll the section of dough you are working with into a log about 8-10" long and cut into 1" long pieces. Working with one piece at a time, flour a rolling pin and roll it thin (making sure it is thinner around the edges). Place about 1 tbsp of the meat filling into each wrapper and fold as per the pictures above.
- Bring together opposite ends of the wrapper towards the center, and then do the same for the other ends between them. Then pinch the ends together as per the photos above.
- Place in a steamer and steam for about 40 minutes, making sure not to lift the pot's lid before then. (If you use a metal steamer, grease it well!) Enjoy with sour cream!