MantuSteamed Lamb Dumplings
Tender steamed dumplings filled with juicy lamb and onion, a beloved table dish throughout Central Asia. The filling stays moist inside the thin dough, making them especially good served hot straight from the steamer.
Prep
45m
Cook
40m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Dough
- 450gAll-Purpose Flour
- 6gSalt
- 220mlWater
Filling
- 500gGround Lamb
- 220gOnion (finely chopped)
- 6gSalt
- 2gBlack Pepper
Steamer
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour with the salt, then add the water and knead until smooth. Cover and let the dough rest.
- 02
Combine the ground lamb, onion, salt, and black pepper until evenly mixed.
- 03
Roll the dough thin and cut it into squares. Place a small spoonful of filling in the center of each piece and pinch the edges to seal the dumplings.
- 04
Bring the water to a steady boil in the bottom of a steamer.
- 05
Arrange the dumplings in the steamer trays without crowding and steam until the dough is tender and the ground lamb is fully cooked.
- 06
Serve the dumplings hot.
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