Manti
Big steamed dumplings filled with spiced meat and onion.
Manti are generous steamed dumplings: thin parcels of dough wrapped around a juicy filling of minced or hand-chopped lamb and a great deal of onion, which melts as it steams and keeps everything succulent. Cooked in a tiered steamer called a mantovarka, they arrive glossy and piping hot.
What's in it
- Thin, hand-rolled dough folded into a sealed parcel
- Lamb or beef with plenty of onion, salt, and pepper
- Sometimes pumpkin in autumn, for a sweeter filling
- Steamed, never boiled, so the dough stays delicate
Good to know
How it’s served
With a dollop of suzma (strained yoghurt) or sour cream, and a scatter of black pepper. Eat with your hands or a fork.
Eat carefully
The filling holds hot juice, so bite a small opening first and let it cool a moment before tucking in.
Look out for
Pumpkin manti (qovoq manti) are a seasonal treat worth seeking out in autumn.
The Dumpling, Sized Up
Where some cultures make dumplings dainty, Uzbek manti are unapologetically large, a proper mouthful, often two or three to a serving. The skill is all in the wrapping: dough rolled thin enough to see through, yet strong enough to hold the juices through the steam.
More Dumplings & Pastries
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