Entree: Turkmenistan – Northern Culinary Region – Manty (Steamed Central Asian dumplings filled with spiced minced lamb and onion often topped with a small cube of fat or butter)

Serving Size: 4

Approximate Time

Prep 50 min

Cook 45 min

Additional 30 min

Total 2 hrs

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 tsp (6 g) salt for the dough
- 1 cup (240 ml) warm water, plus more for dusting
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) ground lamb
- 2 medium onions, finely diced, approx. 10 oz (285 g)
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp salt, or to taste
- 4 tbsp (60 g) butter, chilled and cut into 12–16 small cubes (or lamb tail fat if available)
- 1 tbsp (15 ml) vegetable oil for working dough
- 1/2 cup (120 ml) water for steaming per steamer layer
- Sour cream or plain yogurt for serving
- Vinegar-garlic sauce (mix 2 tbsp (30 ml) white vinegar with 1 clove minced garlic) for serving

Instructions

1. In a large bowl, combine the flour and 1 tsp (6 g) salt; make a well and add warm water and 1 tbsp (15 ml) vegetable oil. Mix to form a stiff dough.
2. Knead on a lightly floured surface 8–10 minutes until smooth and elastic; cover with a towel and rest 30 minutes.
3. Meanwhile, combine the ground lamb, diced onions, cumin, coriander, 1/2 tsp black pepper and 1 tsp salt in a bowl; mix thoroughly so the onions release their juices and the filling becomes cohesive.
4. Divide the dough into golf-ball sized pieces (about 16). Roll each piece thin into a 5–6 inch (12–15 cm) round or flatten with a thin center and slightly thicker rim.
5. Place 1 heaping tablespoon of filling in the center of each round and top with one small cube of chilled butter or fat; fold the dough into a closed pouch or pleated pyramidal shape, pinching seams tightly so the parcel holds during steaming.
6. Prepare a multi-tier steamer or manty pot and bring water to a simmer. Arrange manty in a single layer in the steamer basket so they do not touch; brush with a little oil to prevent sticking.
7. Steam manty over simmering water for 35–45 minutes until dough is translucent and filling is cooked through; check water level and add more as needed.
8. Serve hot topped with a spoonful of sour cream or yogurt and the vinegar-garlic sauce on the side for dipping.