Entree: Kyrgyzstan – National Cuisine – Манты ➤ Manti (Large steamed dumplings filled with spiced lamb and onion)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 45 min

Total 1 hr 25 min

Ingredients

- 3 1/2 cups (440 g) all-purpose flour
- 1 tsp (5 g) salt for dough
- 1 large egg
- 1 cup (240 ml) warm water (more as needed)
- 1 lb (454 g) ground lamb
- 2 large onions, very finely chopped or grated, about 12 oz (340 g) total
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt for filling, adjust to taste
- 2 tbsp (30 ml) vegetable oil (for filling and brushing)
- 2 tbsp (30 g) unsalted butter, melted for serving
- 1 cup (240 g) plain yogurt for serving
- Optional: 1/2 cup (120 ml) light tomato sauce or meat broth to spoon over, and crushed red pepper to taste

Instructions

1. Make the dough: In a large bowl, combine the flour and 1 tsp salt. Beat the egg into the warm water, then gradually add the liquid to the flour, mixing until a stiff dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic. Cover and let rest for 30 minutes.
2. Prepare the filling: In a bowl, combine the ground lamb, finely chopped onions, 1 tsp salt, ground cumin, black pepper, and 1 tbsp vegetable oil. Mix thoroughly so the onions and meat are well integrated; the moisture from the onions helps keep the filling juicy.
3. Divide dough into quarters. Roll each piece thin (about 1/16 in / 2 mm) and cut into roughly 4–5 in (10–12 cm) squares or large rounds, depending on your desired manti size. Keep dough covered to prevent drying.
4. Place about 2 tbsp (30 g) of filling in the center of each square/round. Fold the dough over the filling and pinch to seal into a pouch or gather the edges toward the top and pinch to create a closed dumpling; traditional Kyrgyz manti are large and slightly open at the top or fully sealed depending on style.
5. Arrange the manti in a steamer tray (or multi-tier steamer), leaving space between them. Brush or drizzle a little vegetable oil on the steamer surface to prevent sticking.
6. Steam over vigorously boiling water for 35–45 minutes (larger manti may take longer). Ensure the water is replenished as necessary so steaming is continuous.
7. To serve, transfer manti to plates, spoon melted butter over the top, and offer plain yogurt and a light tomato sauce or warm broth at the side. Sprinkle with crushed red pepper if desired.