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Uzbek · Kazakh

Uzbek manti

Non-vegetarian

Manti

Large, pleated steamed dumplings filled with hand-chopped lamb, an equal weight of onion and cumin, so they burst with juice. Served with yogurt or sour cream and black pepper.

Uzbek manti is an Uzbek dumpling dish, ready in about 2 hours 5 minutes and made with all-purpose flour, lamb shoulder and onion. It serves 5 and is rated intermediate to cook.

Start cooking
Plate of large steamed Uzbek manti dumplings
Photo: Ramón from Llanera, España ; brightened by Off-shell / Wikimedia Commons · CC-BY-SA-2.0
Prep
1 h
Cook
45 min
Rest
20 min
Total
2 h 5 min
Serves
5
Level
Intermediate
Calories
737

Ingredients

5 servings

Dough

Filling

Equipment

Method

  1. Step 1

    Knead the flour, water, egg (opens in a new tab) and salt into a firm, smooth dough. Cover and rest 20 minutes.

    • 10 min
    Hands kneading dough on a floured surface
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Mix the chopped lamb, onion (opens in a new tab), butter (opens in a new tab) cubes, salt, pepper (opens in a new tab) and cumin (opens in a new tab).

    • 10 min

    Food safety: Wash hands and boards after handling raw meat.

  3. Step 3

    Roll the dough very thin and cut into 10–12 cm squares (or roll small balls into thin rounds). Place a heaped tablespoon of filling in the centre, bring opposite corners together and pinch the edges to make a closed parcel.

  4. Step 4

    Arrange on oiled steamer (opens in a new tab) racks without touching and steam over boiling water for 40–45 minutes.

    Food safety: Steam until the filling is piping hot (at least 71 °C).

  5. Step 5

    Serve straight from the steamer (opens in a new tab) with yogurt (opens in a new tab) or sour cream and extra black pepper (opens in a new tab).

    • 2 min
    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Not attributed to one place · Origin disputedSteamed manti are eaten across Central Asia and beyond; the dish is not attributable to a single country.Also popular in Uzbekistan, Kazakhstan, Kyrgyzstan, Tajikistan
Dish
Lunch · Dinner · Dumplings · Main courses
Cooking method
Steamed
Taste
savoury, rich, peppery
Diet
No nut ingredients · High-protein
All labelsNon-vegetarian · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein
Without the optional extras: Egg-freeWorked out from the ingredients. How labels work
Good for
Freezer-friendly · Batch cooking
Cook more with
All-purpose flour · Lamb shoulder · Onion · Butter · Cumin
Techniques
Boiling · Steaming · Kneading

Allergens

  • Contains: Milkfrom butter, yogurt
  • Contains, can be adapted: Eggsfrom egg
  • Contains: Wheatfrom all-purpose flour
  • Contains: Glutenfrom all-purpose flour

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

737 kcal per serving

Calculated

1 serving ≈ 340 g · recipe makes 5

Where the energy comes from

  • Protein 16%
  • Carbohydrate 38%
  • Fat 46%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy737 kcal217 kcal
Protein28.8 g8.5 g
Carbohydrate70.1 g20.6 g
Net carbohydrate66.2 g19.5 g
Sugars4 g1.2 g
Added sugars0 g0 g
Fibre3.8 g1.1 g
Fat37.7 g11.1 g
Saturated fat16.4 g4.8 g
Trans fat——
Cholesterol89 mg26 mg
Sodium1067 mg314 mg
Salt equivalent2.7 g0.8 g
Vitamins & minerals per serving
Potassium
543 mg
Calcium
57 mg
Iron
5.4 mg
Magnesium
50 mg
Vitamin A (RAE)
72 µg
Vitamin C
7 mg
Vitamin D
0.2 µg
Vitamin B12
2.2 µg
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: egg, yogurt.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Don't skimp on the onion — it creates the juice inside each dumpling.
  • Brush the racks with oil so the delicate bases don't tear.

Common mistakes

  • Rolling the dough too thick makes heavy, doughy manti.

Serve with

  • Serve with achichuk tomato salad and green tea; chilli sauce or vinegar on the side.

Storage

  • Freeze uncooked on a tray, then bag, for up to 2 months.

Reheating

  • Re-steam leftovers for 10 minutes; steam frozen ones for 50–55 minutes.

Variations

  • Pumpkin manti (kovoqli manti): Filled with diced pumpkin, onion and a little fat, popular in autumn.
  • Kazakh manty (Kazakhstan): Often made with a mix of beef and lamb and served with a vinegar-chilli dip.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 5

Reviews & corrections

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