Uzbek manti are steamed dumplings made with a variety of fillings, such as spiced beef, lamb, potatoes, cabbage, pumpkin, or a combination of meat and potatoes. They are very popular throughout Central Asian cuisines and have also become well known in Russian cuisine.
My mom and I made manti together very often when I was growing up, and now that I’m married, I still love getting together with my mom and sisters to make them just as we used to. It is a wonderful way for us to catch up, have fun, and then enjoy this delicious dish together.
My personal favorite fillings are beef, a combination of beef and lamb, or cabbage. You’ll love my mom’s recipe for this dish—the manti are juicy, authentic, and just the way they should be.
You will need a steamer with sauce pot to steam the manti. I also make the dough in a bread maker because it is faster and easier, but you can make it by hand as well.
Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
For bread-maker dough, add the water, eggs, flour, and salt to the machine and start the dough setting.
- Step 2
Stop the bread maker and remove the dough before the machine begins to heat. Alternatively, mix the dough with a stand mixer fitted with a dough hook or knead it by hand.
- Step 3
Let the dough rest for about 30 minutes.
- Step 4
For the beef or lamb filling, combine the ground or minced meat with 4 diced onions, salt, black pepper, 1/2 tablespoon ground cumin, and 1 3/4 cups water. Mix well.
- Step 5
For the cabbage filling, combine the shredded cabbage with 2 diced or chopped onions, salt, black pepper, and 1 teaspoon ground cumin. Mix well.
- Step 6
For the potato filling, combine the small-cubed potatoes with 3-4 diced or chopped onions, salt, black pepper, and 1 teaspoon ground cumin. Add ground meat if making the meat-and-potato variation.
- Step 7
Fill the steamer pot with water and bring it to a boil.
- Step 8
Cut a long piece of dough from the side and roll it into a long log.
- Step 9
Cut the dough log into 1-inch pieces.
- Step 10
Dip and press both sides of each dough piece in flour.
- Step 11
Roll each piece into a thin round using a rolling pin or pasta maker.
- Step 12
Place the chosen filling in the center of each dough round.
- Step 13
Pinch the opposite sides together to seal each manti securely.
- Step 14
Butter the steamer disks well and arrange the shaped manti on them.
- Step 15
Place the filled steamer tiers over the boiling pot and reduce the heat to medium.
- Step 16
Steam the manti for 40 minutes.
- Step 17
Transfer the cooked manti to a serving plate and pour the melted butter over the top.
- Step 18
Serve hot with sour cream if desired. Traditionally, enjoy with green tea.
- Calories:620 kcal31%
- Protein:28 g56%
- Carbohydrates:84 g32%
- Sugar:6 g12%
- Salt:1.2 g20%
- Energy:2594 kJ31%
- Fat:20 g29%
