Entree: Tajikistan – Northern Culinary Region – Манту ➤ Mantu (Steamed Central Asian meat-filled dumplings served with yogurt and buttery tomato sauce)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 30 min

Additional 25 min

Total 1 hr 40 min

Ingredients

- Dough:
  - 3 cups (375 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 1 cup (240 ml) warm water
  - 1 tbsp (15 ml) vegetable oil
- Filling:
  - 1 lb (454 g) ground lamb
  - 2 cups (300 g) yellow onion, finely chopped
  - 3 cloves (9 g) garlic, minced
  - 1 tsp (5 g) ground cumin
  - 1 tsp (5 g) ground black pepper
  - 1 tsp (5 g) salt
  - 2 tbsp (30 ml) vegetable oil
- Yogurt sauce:
  - 1 cup (240 g) plain yogurt
  - 1 clove (3 g) garlic, crushed
  - 1/4 tsp (1 g) salt
- Tomato-butter sauce:
  - 2 tbsp (30 g) unsalted butter
  - 1/2 cup (120 ml) tomato sauce or strained tomatoes
  - 1/4 tsp (1 g) ground coriander
  - 1/8 tsp (0.5 g) cayenne or red pepper flakes (optional)
- Fried onion garnish:
  - 1 large onion, thinly sliced
  - 1/2 cup (120 ml) vegetable oil for frying
- Finishing:
  - 1 tsp (2 g) dried mint or sumac for sprinkling
  - Fresh cilantro or parsley for garnish (optional)
- Equipment:
  - Steamer or large pot with rack
  - 3-inch (7.5 cm) round cutter or rim of glass
  - Bamboo or metal steamer liners or parchment squares (if needed)

Instructions

1. Step 1: Make the dough — combine flour and salt in a bowl, make a well, add warm water and oil, and mix to form a soft dough. Knead on a floured surface 6–8 minutes until smooth. Cover and let rest 30 minutes.
2. Step 2: Prepare the filling — heat 2 tbsp oil in a skillet over medium heat. Add finely chopped onion and sauté until translucent and beginning to brown, about 10–12 minutes. Add garlic and sauté 1 minute. Remove from heat, let cool slightly, then combine with ground lamb, cumin, salt, and pepper; mix thoroughly.
3. Step 3: Form mantu — divide rested dough into two portions and roll each thinly (about 1/16 inch / 2 mm). Cut rounds about 3 inches (7.5 cm) across. Place about 1 tbsp (15 ml) of filling (approx. 15–18 g) in center of each round. Gather edges to form a small pouch and pleat or pinch at the top so filling is enclosed with a small flat top typical of Tajik mantu.
4. Step 4: Steam the dumplings — arrange mantu in a single layer in a steamer lined with parchment or lightly oiled; leave space between. Steam over boiling water for 20–25 minutes until dough is tender and meat is cooked through.
5. Step 5: Make the yogurt sauce — whisk yogurt with crushed garlic and salt; chill until ready to serve.
6. Step 6: Make the tomato-butter sauce — melt butter in a small saucepan over low heat, add tomato sauce and coriander (and cayenne if using), simmer 3–4 minutes to meld flavors; keep warm.
7. Step 7: Fry the garnish onion — heat 1/2 cup oil in a skillet over medium-high heat and fry thinly sliced onion until deep golden brown and crisp, about 6–8 minutes. Drain on paper towels.
8. Step 8: Assemble and serve — arrange steamed mantu on a serving platter, spoon yogurt sauce over each, then drizzle the warm tomato-butter sauce. Top with fried onions and sprinkle dried mint or sumac and chopped cilantro if desired. Serve hot.