Entree: Uzbekistan – Fergana Valley – Manti (Large Central Asian steamed dumplings filled with spiced lamb and onions)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 45 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt, plus extra for filling
- 1 large egg
- 1 cup (240 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 1 lb (454 g) ground lamb
- 2 large yellow onions, finely chopped, about 12 oz (340 g) total
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground coriander
- 1/4 cup (60 ml) water or beef stock (to keep filling moist)
- 2 tbsp (30 ml) sunflower oil or vegetable oil (for frying onions)
- 2 tbsp (28 g) unsalted butter, melted (for serving)
- 1 cup (240 g) plain yogurt or sour cream (for serving)
- Fresh chopped dill or parsley for garnish (optional)

Instructions

1. In a large bowl combine flour and 1 tsp salt. Whisk egg with warm water and oil, then gradually mix into flour until a dough forms. Knead 8–10 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Meanwhile, combine ground lamb, finely chopped onions, 1/2 tsp salt (or to taste), cumin, black pepper, coriander, and 1/4 cup water or stock in a bowl. Mix vigorously until well combined and slightly sticky.
3. Divide dough into 4 portions. Roll each portion thin on a lightly floured surface and cut into roughly 3½–4 inch (9–10 cm) squares.
4. Place about 2 tbsp (30 g) of filling in the center of each square. Gather corners and pinch to form a sealed pouch with a small top opening (traditional tall mound shape) or pleated purse shape. Repeat to use all filling.
5. Prepare a steamer: line steamer trays with parchment or cabbage leaves and arrange manti with some space between. Bring water to a vigorous simmer in the steamer base.
6. Steam manti over boiling water for 35–45 minutes until dough is tender and filling is cooked through.
7. While manti steam, thinly slice remaining onion and sautée in 2 tbsp oil over medium heat until deeply browned and fragrant; drain on paper towels.
8. To serve, brush manti with melted butter, spoon yogurt alongside, top with fried onions and chopped dill or parsley if using.