Turkmen Manty
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The Tale of Turkmen Manty
Manty belongs to the broad family of steamed dumplings carried across Central Asia along Silk Road trade routes, sharing ancestry with Chinese jiaozi and baozi. Turkmen manty, typically filled with lamb, pumpkin, or onion, reflects this centuries-old exchange between nomadic Turkic peoples and their neighbors.
Ingredients
Scale:· 6 servings
- 4 cups all-purpose flour
- 1 egg
- 1 cup water
- 1/2 tsp salt
- 500g lamb or beef, finely chopped
- 2 onions, finely chopped
- 1 tsp cumin, black pepper to taste, plain yogurt to serve
Instructions
- 1Make the dough with flour, egg, water and salt, kneading until smooth; cover and rest for 30 minutes.
- 2For the filling, mix the finely chopped meat with onions, cumin, salt and pepper.
- 3Roll the dough thin and cut into squares of about 8cm.
- 4Place a spoonful of filling in the center of each square, then fold and pinch the corners together to form a sealed dumpling.
- 5Arrange the manty in the tiers of a steamer, lightly oiled to prevent sticking, leaving space between each.
- 6Steam over boiling water until the dough is cooked through and the filling is done, about 35-40 minutes.
- 7Serve hot, topped with a dollop of plain yogurt.
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