📝 About This Recipe
Tracing its roots back to the heart of the Silk Road, Manti is a masterpiece of Central Asian and Uyghur culinary heritage. These delicate, paper-thin dough parcels encase a succulent, hand-chopped filling of spiced lamb and onions that melt into a rich broth upon the first bite. Steamed to perfection, they offer a harmonious balance of savory meat and aromatic spices, representing the ultimate comfort food for gatherings and celebrations.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (high quality, sifted)
- 1 large Egg (at room temperature)
- 1 cup Warm water (approximately 110°F)
- 1.5 teaspoons Salt
The Filling
- 1.5 pounds Lamb or Beef (finely hand-chopped, ideally with 20% fat)
- 3 large Yellow onions (finely diced to match meat size)
- 1 tablespoon Ground cumin (freshly toasted and ground for best flavor)
- 1 teaspoon Black pepper (freshly cracked)
- 1.5 teaspoons Salt
- 2 tablespoons Cold water (to keep the filling juicy)
For Steaming and Serving
- 3 tablespoons Vegetable oil (for greasing the steamer tiers)
- 4 tablespoons Unsalted butter (melted, for brushing finished dumplings)
- 1 cup Plain Greek yogurt (for dipping)
- 1/4 cup Fresh cilantro or dill (finely chopped for garnish)
- 1 teaspoon Aleppo pepper or paprika (for a hint of color and heat)
👨🍳 Instructions
-
1
In a large mixing bowl, whisk together the warm water, salt, and egg until well combined.
-
2
Gradually add the flour to the liquid mixture, stirring with a wooden spoon until a shaggy dough forms. Use your hands to bring the dough together into a ball.
-
3
Turn the dough onto a lightly floured surface and knead vigorously for 8-10 minutes. The dough should be firm, elastic, and very smooth. Cover with a damp cloth and let it rest for 30-45 minutes.
-
4
While the dough rests, prepare the filling. Hand-chop the meat into very small cubes (about 1/4 inch). Avoid using a food processor as it changes the texture.
-
5
In a separate bowl, mix the chopped meat with the finely diced onions. Add the cumin, salt, black pepper, and 2 tablespoons of cold water. Mix thoroughly with your hands to ensure the spices are evenly distributed.
-
6
Divide the rested dough into four equal portions. On a floured surface, roll out one portion into a very thin sheet, about 1/16th of an inch thick—you should almost be able to see the grain of the wood through it.
-
7
Cut the rolled dough into 4-inch (10 cm) squares using a knife or a pastry wheel.
-
8
Place a generous tablespoon of the meat filling in the center of each square.
-
9
To fold, bring two opposite corners together and pinch them at the top. Bring the other two corners to the center and pinch them together to form a pouch. Finally, pinch the adjacent 'ears' together on each side to create the traditional Manti shape.
-
10
Generously grease the tiers of your steamer (Manti-kazan or a bamboo steamer) with vegetable oil to prevent sticking.
-
11
Arrange the Manti on the steamer tiers, ensuring they do not touch each other as they will expand slightly during cooking.
-
12
Bring a large pot of water to a rolling boil. Place the steamer tiers over the boiling water, cover tightly, and steam for 40-45 minutes.
-
13
Carefully remove the Manti from the steamer and immediately brush them with melted butter to keep the skins soft and prevent them from sticking together.
-
14
Transfer to a large communal platter and garnish with chopped herbs and a sprinkle of Aleppo pepper.
💡 Chef's Tips
Do not skip the dough resting period; it relaxes the gluten and allows you to roll it paper-thin without tearing. Hand-chopping the onions is vital; the juice from the onions is what creates the 'soup' inside the dumpling. If your meat is lean, add a small piece of chilled butter or beef suet to each dumpling for authentic richness. Ensure the steamer is boiling vigorously before adding the tiers to create an immediate seal on the dough. To prevent the bottoms from tearing, you can dip the bottom of each dumpling in a small bowl of oil before placing it in the steamer.
🍽️ Serving Suggestions
Serve with a side of 'Laza' (Uyghur chili oil) for those who enjoy a spicy kick. Pair with a cold garlic-yogurt sauce or a simple vinegar and black pepper dip. Serve alongside a fresh 'Achichuk' salad (thinly sliced tomatoes, onions, and cucumbers). Accompany with hot green tea or black tea to help digest the rich lamb fats. A side of sour cream or smetana is a popular alternative to yogurt in some regions.