Entree: Kazakhstan – Northern Kazakhstan – Манты ➤ Manty (Large Central Asian steamed dumplings filled with spiced lamb and onions)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 45 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water
- 1 tsp (5 g) salt, plus more for seasoning
- 1 tbsp (15 ml) vegetable oil
- 1 lb (454 g) ground lamb, preferably with some fat
- 2 medium (about 10 oz / 280 g) yellow onions, finely chopped
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (5 g) paprika (optional, for color)
- 2 tbsp (30 ml) water, for mixing filling if needed
- 4 tbsp (60 g) unsalted butter, melted, for serving
- 1 cup (240 g) sour cream, for serving
- 2 tbsp (8 g) fresh dill or parsley, chopped, for garnish

Instructions

1. Make the dough: In a large bowl combine the flour and 1 tsp salt. Stir in the warm water and 1 tbsp oil until a shaggy dough forms. Knead on a lightly floured surface 8–10 minutes until smooth and elastic. Cover and rest 30 minutes.
2. Prepare the filling: In a bowl mix the ground lamb, chopped onions, 1 tsp salt, cumin, black pepper, and paprika. Add 2 tbsp water if the mixture feels too dry. Mix until well combined and slightly sticky.
3. Roll and cut dough: Divide rested dough into two portions. Roll one portion on a floured surface to about 1/16–1/8 inch (1.5–3 mm) thickness. Cut into 4-inch (10 cm) squares (or 3.5–4 inch rounds).
4. Fill and shape manti: Place about 1–1.5 tbsp (15–22 g) filling in the center of each dough square. Fold edges up and pleat to form a closed dumpling typical of Central Asian manti (a round pouch with a small top opening). Repeat until all filling is used.
5. Steam: Arrange manti in a single layer in a large steamer basket or stacked manti steamer, leaving space between them. Steam over simmering water for 35–45 minutes until dough is tender and filling is cooked through.
6. Finish and serve: Transfer hot manti to a platter. Drizzle with melted butter and serve with sour cream and chopped dill or parsley. Traditionally eat hot, dipping each dumpling in sour cream or a light tomato-based sauce if desired.