📝 About This Recipe
Transport your kitchen to the ancient city of Bukhara with these exquisite steamed dumplings, a cornerstone of Central Asian Jewish hospitality. These hand-folded treasures feature a delicate, thin dough enveloping a succulent, hand-chopped filling of beef and lamb, seasoned with the warmth of cumin and the sweetness of plenty of onions. Unlike boiled pierogi or ravioli, Manti are steamed to perfection, ensuring the rich juices remain trapped inside for a burst of savory flavor in every bite.
🥗 Ingredients
The Hand-Rolled Dough
- 4 cups All-purpose flour (sifted)
- 1 large Egg (at room temperature)
- 1 cup Water (lukewarm)
- 1 teaspoon Salt
The Savory Filling
- 1 pound Ground Beef (high quality, 80/20 fat ratio)
- 1/2 pound Ground Lamb (adds authentic depth and richness)
- 4 large Yellow Onions (very finely diced, almost minced)
- 2 tablespoons Beef Tallow or Vegetable Oil (for extra moisture)
- 1.5 tablespoons Ground Cumin (freshly toasted if possible)
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/4 cup Cold Water (to keep the meat juicy)
For Steaming and Serving
- 1/4 cup Vegetable Oil (for dipping the bottom of dumplings)
- 1/2 bunch Fresh Cilantro (finely chopped for garnish)
- 1/4 cup White Vinegar (for serving)
- 1 pinch Cayenne Pepper (optional for heat)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the egg, water, and salt until combined. Gradually add the flour, mixing with your hands until a shaggy dough forms.
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2
Turn the dough onto a floured surface and knead vigorously for 8-10 minutes. The dough should be firm, smooth, and elastic—not sticky. Wrap in plastic and let rest for at least 30 minutes.
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3
While the dough rests, prepare the filling. In a large bowl, combine the beef, lamb, and the finely diced onions. The ratio of onion to meat is key for authentic, juicy Manti.
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4
Add the cumin, salt, pepper, oil (or tallow), and the 1/4 cup of cold water to the meat mixture. Mix thoroughly with your hands for 3-4 minutes to emulsify the fats and water into the meat.
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5
Divide the rested dough into 4 equal portions. On a lightly floured surface, roll one portion out into a very thin sheet, about 1/16th of an inch thick.
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6
Cut the sheet into 4x4 inch (10cm) squares using a knife or a pastry wheel.
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7
Place a generous tablespoon of the meat filling in the center of each square.
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8
To fold: Bring two opposite corners together and pinch at the top. Bring the other two opposite corners to the center and pinch, creating a 'parcel' shape with four seams.
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9
Finalize the shape by pinching the adjacent bottom corners together on each side to create the traditional rounded 'ear' look.
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10
Prepare your steamer (a multi-tiered 'Mantovarka' is traditional). Grease each steamer tier generously with oil to prevent sticking.
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11
Dip the bottom of each folded Manti into a small bowl of vegetable oil, then place them on the steamer tiers, ensuring they do not touch each other.
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12
Bring the water in the bottom of the steamer to a rolling boil. Place the tiers on top, cover tightly, and steam for 40-45 minutes.
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13
Carefully remove the Manti from the steamer. Transfer to a large platter and immediately brush with a little oil or melted margarine to keep the skins supple.
💡 Chef's Tips
Don't skimp on the onions; they provide the essential moisture and sweetness that defines a Bukharan Manti. If you don't have a traditional steamer, a bamboo steamer or a metal insert works, but you may need to cook in batches. Avoid using extra-lean meat; the fat is necessary to create the 'soup' inside the dumpling. Make sure the dough is rolled thin enough to be translucent but strong enough not to tear when filled. When folding, ensure the seals are tight so the precious juices don't leak out during the steaming process.
🍽️ Serving Suggestions
Serve hot with a side of white vinegar and a sprinkle of cayenne pepper for dipping. Pair with a fresh 'Achichuk' salad (thinly sliced tomatoes, onions, and chili peppers). Offer a side of garlic-infused oil or a spicy cilantro chutney (Zhug). Serve alongside a pot of hot green tea, as is customary in Central Asian households. For a non-meat meal (if using a vegetarian substitute), a dollop of parve sour cream is a lovely addition.