Uzbek Manti Recipe: Steamed Manti

Ingredients

• 3 cups of flour (hard baklava flour)
• 1 egg
• 1 cup of water
• 2 teaspoons of salt
• 1 tablespoon of olive oil
• 1 kg beef brisket (cut into small cubes)
• 1 large potato, peeled and diced into pea-sized cubes
• ½ medium-sized butternut squash or zucchini, peeled and cut into pea-sized cubes
• 2 medium yellow onions, finely chopped
• 2 tablespoons of softened butter
• 1 teaspoon ground cumin
• salt and freshly ground black pepper
• a few bay leaves and a few whole black peppercorns
• Fresh herbs such as parsley, dill, chives, and cilantro, chopped for garnish (optional)
• strained yogurt or sour cream for the garnish and yogurt sauce

What Are Mantı and Uzbek Mantı?

Mantı is a type of dumpling that is very popular in Eastern Europe. They are typically made with lamb or beef. Various vegetables or root vegetables can also be added to the filling—zucchini, butternut squash, potatoes, sweet potatoes, carrots, etc.

You’ve probably had mantı with different fillings before, but this time we used ground meat, butternut squash, and potatoes to create an exceptionally tender and juicy steamed mantı. The filling doesn’t form a hard, dense ball in the center of the dough; instead, it gives the mantı an even and balanced tenderness throughout. Place the filling in the center of the square-shaped mantı, fold the edges together like an envelope, and pinch each corner to seal the dough completely, keeping the filling securely in place.

To cook Uzbek mantı, you can steam them in a pan using bamboo steamers—a common tool in Asian cuisine—by adding water to the pan

Quick Kitchen Tips

How to Make Uzbek Mantı

• In a large bowl, add the egg, salt, and sugar, and whisk them together; then add the water and stir.
• Add the flour and oil, and stir until smooth.
• Knead until a smooth ball of dough forms, cover it, set it aside, and let it rest for about 20 minutes.
• While the dough is resting, cut the beef into small cubes, then add the potatoes, zucchini, and onion to prepare the filling.
• Add the softened unsalted butter, cumin, salt, and black pepper, and mix well.
• Divide the dough into 4 pieces and roll out each piece into a thin sheet, dusting with flour as you go.
• Using a pizza cutter or a very sharp knife, first cut the dough into rectangular strips, then cut each strip into squares.
• Place a spoonful of filling on each square and fold the edges together like an envelope, sealing the edges of the dough.
• Next, fold the edges of the dough’s long sides over to the other end to seal in the filling,
• Repeat the process until all the dough balls are used up
• In a pot, bring water to a boil with bay leaves and black peppercorns, then cook the dumplings in a steamer over the boiling water for 9–14 minutes,
• Transfer the cooked dumplings to a large plate and brush them with clarified butter (butter from which the milk foam has been skimmed),
• Serve with chopped fresh herbs and strained yogurt.