Entree: Kyrgyzstan – Southern Culinary Region – Манты ➤ Manty (Large steamed meat dumplings filled with spiced lamb and onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 35 min

Additional 30 min

Total 1 hr 45 min

Ingredients

- For the dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (5 g) salt
  - 1 cup (240 ml) warm water (approximate; adjust to dough)
  - 1 tbsp (15 ml) vegetable oil
- For the filling:
  - 1 lb (454 g) ground lamb (preferably shoulder), or finely chopped lamb
  - 2 medium onions, very finely chopped, about 8 oz (225 g)
  - 1 tsp (5 g) ground cumin
  - 1/2 tsp (2.5 g) ground black pepper
  - 1 tsp (5 g) salt, or to taste
  - 2 tbsp (30 ml) water or beef broth (to keep filling moist)
- For steaming and serving:
  - 2 tbsp (30 ml) vegetable oil or melted butter for brushing
  - 1 cup (240 g) plain yogurt or sour cream for serving
  - 2 tbsp (30 ml) white vinegar or to taste (optional)
  - Fresh chopped dill or parsley for garnish (optional)

Instructions

1. Make the dough: in a large bowl, combine flour and salt. Stir in warm water and oil gradually until a firm, smooth dough forms. Knead 5–7 minutes, cover with a towel, and let rest 30 minutes.
2. Prepare the filling: in a bowl mix ground lamb, finely chopped onions, cumin, pepper, salt, and 2 tbsp (30 ml) water or broth. Mix thoroughly so the onion releases some moisture and the mixture is cohesive.
3. Divide the dough into two portions. Roll each portion into a rope and cut into 16 equal pieces (yielding about 32 manty total or adjust to make 16 larger ones). Roll each piece into a thin round about 4–5 inches (10–12 cm) diameter.
4. Place about 2 tbsp (30 g) of filling in the center of each wrapper. Bring up the edges into a tall pouch, pleating and pinching at the top to seal a small opening (traditional manty are tall with a small top hole). Brush the interior top edge with a drop of water to seal if needed.
5. Prepare the steamer: line steamer trays with parchment or cabbage leaves to prevent sticking. Arrange manty upright so they stand with sealed top up, leaving space between them.
6. Steam manty over rolling water for 25–35 minutes, depending on size, until dough is cooked through and meat is tender. Brush with a little oil or melted butter immediately after removing to gloss the dough.
7. Serve manty hot with plain yogurt or sour cream and a splash of vinegar if desired; garnish with chopped dill or parsley. Manty are traditionally eaten by opening the top to release steam, dipping into sauce, and enjoying the meat and juices inside.