Uzbek Manti
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The Tale of Uzbek Manti
Manti spread across the Turkic world through Silk Road contact with Chinese jiaozi and baozi dumpling traditions. In Uzbekistan they're steamed in a tiered mantovarka steamer, typically filled with lamb, onion, or pumpkin — a dish shared with Turkey, the Caucasus, and much of Central Asia.
Ingredients
Scale:· 6 servings
- 4 cups all-purpose flour
- 1 egg
- 1 cup water
- 1/2 tsp salt
- 500g lamb, finely chopped
- 2 large onions, finely chopped
- 100g lamb fat, diced (optional)
- cumin and black pepper to taste, plain yogurt to serve
Instructions
- 1Make a smooth, firm dough with flour, egg, water and salt; cover and rest for 30 minutes.
- 2Mix the finely chopped lamb with onions, diced lamb fat if using, cumin and pepper for a juicy filling.
- 3Roll the dough thin and cut into squares of about 10cm.
- 4Place a generous spoonful of filling in the center of each square, then gather the corners up and pinch together to seal into a sealed pouch.
- 5Arrange the manti in the tiers of an oiled steamer, leaving space between each.
- 6Steam over boiling water until the dough is translucent and cooked through, about 35-40 minutes.
- 7Serve hot, topped with plain yogurt and a sprinkle of black pepper.
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