MantiSteamed Lamb Dumplings
Large Uzbek steamed dumplings filled with lamb, onion, cumin, and pepper. Manti are prepared in several shapes and are often served with dairy accompaniments.
Prep
50m
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
- 500gAll-Purpose Flour
- 1pcsEgg (lightly beaten)
- 6gSalt
- 220mlWater
Filling
- 500gGround Lamb
- 250gOnion (finely chopped)
- 4gCumin Seeds (lightly crushed)
- 3gBlack Pepper (coarsely ground)
- 8gSalt
Steamer
- 1lWater
Serving
- 40gUnsalted Butter (melted)
- 160gSour Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the all-purpose flour and salt in a bowl. Add the egg and the water, then knead until smooth and firm. Cover and let it rest.
- 02
Combine the ground lamb, onion, cumin seeds, black pepper, and the salt until evenly mixed.
- 03
Roll the dough thinly and cut it into squares. Place a spoonful of filling on each square and pinch the edges closed to form dumplings.
- 04
Bring the water to a boil. Arrange the dumplings in the steamer trays so they do not touch.
- 05
Steam until the wrappers are tender and the ground lamb filling reaches 71°C (160°F).
- 06
Spoon the unsalted butter over the hot dumplings and serve them with sour cream.
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