Entree: Kazakhstan – Almaty & Southeast – Манты Manty (Steamed lamb dumplings)

Serving Size: 4

Approximate Time

Prep 1 hr 10 min

Cook 45 min

Additional 30 min

Total 1 hr 55 min

Ingredients

- 4 cups (500 g) all-purpose flour
- 1 tsp (5 g) fine salt, plus extra to taste
- 1 cup (240 ml) warm water
- 1 large egg (50 g), optional for richer dough
- 1 lb (454 g) ground lamb (usable weight)
- 2 large yellow onions, finely chopped (about 12 oz / 340 g)
- 3 tbsp (45 ml) sunflower oil or vegetable oil
- 1 tsp (2 g) ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) salt for filling (adjust to taste)
- 2 cloves garlic, minced (about 6 g)
- 2 tbsp (30 ml) melted butter for serving
- 1 cup (240 g) plain yogurt or sour cream for serving
- 2 tbsp (8 g) chopped fresh dill or chopped green onions for garnish
- 1 tbsp (15 ml) white vinegar or lemon juice (optional, for serving)

Instructions

1. Make the dough: in a large bowl combine flour and 1 tsp salt. Whisk the egg into the warm water (if using) and gradually mix into the flour until a stiff dough forms. Knead on a lightly floured surface 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Prepare the filling: heat 3 tbsp oil in a skillet over medium heat. Add the finely chopped onions and a pinch of salt; cook until very soft and translucent, about 10–12 minutes, stirring. Remove from heat to cool slightly. In a bowl combine ground lamb, cooked onions, 1 tsp salt, black pepper, cumin, and minced garlic; mix until evenly combined.
3. Roll and cut dough: divide dough into 4 pieces. On a floured surface roll each piece into a thin sheet about 1/16–1/8 inch (2–3 mm) thick. Cut into roughly 3½–4 inch (9–10 cm) squares (or circles about 4–5 inch / 10–12 cm diameter).
4. Assemble manti: place about 1.5–2 tbsp (20–30 g) of filling in the center of each square. Bring opposite corners together over the filling and pinch tightly to seal into a pouch, or gather edges into a pleated purse—traditional shapes vary. Place each dumpling seam-side down on lightly oiled steamer trays or parchment.
5. Steam: arrange manti in a multi-tiered steamer or single steamer basket without crowding. Steam over boiling water for 40–50 minutes for large manti (30–35 minutes for smaller ones) until dough is tender and filling is fully cooked.
6. Serve: transfer hot manti to a platter. Spoon melted butter over the tops, serve with plain yogurt or sour cream mixed with a little minced garlic and white vinegar or lemon juice, and sprinkle with chopped dill or green onions. Eat hot.