Entree: Tajikistan – National Cuisine – Манту ➤ Mantu (Steamed Central Asian meat dumplings served with tangy tomato sauce and garlicky yogurt)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 25 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 tsp (5 g) salt, plus extra for seasoning
- 1 lb (454 g) ground lamb or beef
- 2 medium yellow onions, very finely chopped (about 10 oz / 280 g)
- 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (28 g) unsalted butter, melted
- 1 1/2 cups (360 g) plain yogurt
- 1 garlic clove, crushed
- 1 cup (240 g) tomato purée or crushed tomatoes
- 1 tbsp (15 ml) vegetable oil for tomato sauce
- 1 small onion, finely chopped (about 3 oz / 85 g)
- 1 tsp (1 g) dried mint, plus extra for garnish
- 1/2 tsp (1 g) ground sumac or 1 tbsp (15 ml) lemon juice (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Salt to taste

Instructions

1. Make the dough: combine flour and 1 tsp salt in a bowl, add warm water gradually and knead until smooth and elastic, about 8–10 minutes. Cover and rest 30 minutes.
2. Prepare filling: heat 2 tbsp oil in a skillet over medium heat; add the finely chopped onions and cook until translucent and beginning to brown, about 8–10 minutes. Cool slightly. In a bowl combine cooked onions, 1 lb ground lamb or beef, 1 tsp cumin, 1/2 tsp black pepper, and 1 tsp salt; mix thoroughly.
3. Divide dough into golf-ball sized pieces (about 24 pieces). Roll each piece into a thin round 3–4 inches (7–10 cm) across, dusting with flour as needed.
4. Assemble mantu: place about 1 tbsp of filling in the center of each round, fold edges up and pinch to form a small purse or pleated dumpling, ensuring a good seal.
5. Steam dumplings: arrange mantu in a single layer in a steamer basket lined with parchment or cabbage leaves, leaving space between pieces. Steam over boiling water for 20–25 minutes until dough is tender and filling is cooked.
6. Make yogurt sauce and tomato sauce: whisk yogurt with crushed garlic and a pinch of salt; set aside. For tomato sauce, sauté 1 small chopped onion in 1 tbsp oil until soft, add 1 cup tomato purée, a pinch of salt, and simmer 5–7 minutes until slightly thickened.
7. Finish and serve: place steamed mantu on a serving platter, spoon tomato sauce over them, dollop with garlicky yogurt, drizzle with 2 tbsp melted butter, sprinkle dried mint, sumac or lemon juice if using, and garnish with chopped cilantro. Serve hot.