Manti - Uzbek Steamed Dumplings
Manti is a traditional Central Asian dish, made of tender dumplings filled with a mixture of lamb or beef, onions, and spices. The dough used to make the dumplings is thin and delicate, and is carefully enveloped around the edges to form a pocket-like shape. The dumplings are then steamed until they are cooked through, and are typically served with a rich tomato sauce and/or yogurt and herbs. The juicy meat filling is complemented by the soft, pillowy texture of the dumpling dough, making a satisfying savory dish into a perfectly delicious comfort food.
Equipment
- 1 Rolling Pin
- 1 Steamer
Instructions
Dough
- Prepare the dough first by placing the flour in a bowl. Crack the egg into the middle and mix the salt into the lukewarm water before adding a little at a time while mixing.
- As you add the water and mix it with the flour, the dough will slowly start to form. Remember to scrape up any dough that sticks to the edges, this is easier to do using some of the dough.
- The dough shouldn't be too tough or too soft. Knead the dough to minimize any air bubbles. Divide the dough into 4 equal parts and then knead them into balls.
- Cover each ball with a plastic bag or plastic wrap & set aside to rest for at least 20-30 minutes.
Meat Filling
- Add the minced meat into a mixing bowl and add the thinly chopped onions, peeled & cubed potatoes & spices. Mix really well until well blended. (Tip: Adding 1 tbsp of cooking oil on top of the spices before mixing helps them blend easier.)
Assembling The Manti
- Lightly dust your clean work surface with some flour and place one dough ball in the centre of your work surface. Pat down the ball with your fingers pressed together to form a flatter circle shape.
- Dust some flour on top of your dough and start to roll it out as thin as possible. (no more than 2-3mm thick).
- Cut the dough into 6 - 8 cm squares with a sharp knife.
- You can further roll the squares to make them thinner if your dough squares are too thick and this will make them into about 10 cm squares.
- Place up to 2 tbsp of the prepared mixture into the centre of each square
- Place a cube of butter or fat on top of the mixture if you haven't mixed it in with the meat.
- Take the 2 opposite corners of the square and press together firmly.
- Then take the remaining opposite corners and press them firmly together as well.
- Then you will be left with 2 side corners, press one side together.
- And then the other side as well. Refer to the images for guidance.
- Note: Put the first lot of manti to cook first to save time, then you can finish making the rest of your manti and place them on an oiled tray to prevent sticking.
- Fill the steamer with the recommended amount of water and bring to a boil, then brush the steamer cylinder (insert/s of the steamer) with some oil for easy removal of the manti when cooked.
- Place the manti on the steamer cylinder and brush them with some cooking oil or melted butter to prevent sticking to each other.
- Place the steamer cylinder with the manti on top of the water pot, cover with the lid and steam-cook for about 40-45 min.
- Remove the cylinder from the steaming pot and place on a cooling mat or tray while removing the manti carefully, being careful not to tear.
- Serve your Manti hot! Manti can be served with a tomato sauce, chopped herbs, and yogurt or sour cream/soured milk.
