Manti
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The Tale of Manti
Manti, steamed dumplings found throughout Central Asia, are believed to have spread along Silk Road trade routes, with likely Turkic and Mongolic roots. In Tajikistan they're festive, labor-intensive food, traditionally made in large batches for family gatherings and celebrations.
Ingredients
Scale:· 6 servings
- 500g all-purpose flour
- 1 egg
- 1 cup water
- 500g ground lamb or beef
- 2 onions, finely chopped
- 1 teaspoon cumin
- Salt and pepper to taste
- Yogurt and melted butter for serving
Instructions
- 1Combine flour, egg, water, and a pinch of salt into a smooth, firm dough; rest for 30 minutes.
- 2Mix the ground meat with chopped onion, cumin, salt, and pepper to make the filling.
- 3Roll the dough thin and cut into squares.
- 4Place a spoonful of filling in the center of each square.
- 5Gather the corners and pinch to seal into small parcels.
- 6Arrange the dumplings in a steamer basket lined with oiled parchment, without touching.
- 7Steam over boiling water for 30-35 minutes until the dough is cooked through and translucent.
- 8Serve hot topped with yogurt and melted butter.
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