Malzemeler

  • 3 cups flour (hard wheat flour)
  • 1 egg
  • 1 cup water
  • 2 tsp salt
  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 large potato, peeled and diced into a pea sized cubes
  • ½ medium butternut squash or pumpkin, peeled and diced into a pea sized cubes
  • 2 medium yellow onions, finely diced
  • 2 tbsp butter, softened
  • 1 tsp ground cumin
  • salt and freshly ground black pepper to taste
  • few bay leaves and peppercorns
  • fresh herbs like parsley, dill, chives and cilantro to garnish, chopped (optional)
  • yoghurt or sour cream to garnish (optional)

Uzbek Dumplings Recipe

Uzbek Dumplings Recipe

Uzbek Dumplings Recipe

Directions

  • In a large bowl, whisk the egg, salt and sugar, then add the water and mix.
  • Add flour, oil and mix until homogeneous.
  • Knead until a smooth ball of dough is formed, cover and set aside, rest for about 20 minutes.
  • While the dough is resting, cut the veal into small cubes, add potatoes, zucchini and onions to prepare the filling.
  • Add soft unsalted butter, cumin, salt, pepper and mix well.
  • Divide the dough into 4 parts and sprinkle flour in a thin layer at a time.
  • Using a pizza cutter or a very sharp knife, cut rectangular strips and then each strip into squares before shredding the dough.
  • Place a spoonful of filling in each square and fasten the ends diagonally like an envelope, connecting the ends of the dough.
  • Then close the folds in the long parts of the dough by pulling to the other end to fix the filling inside,
  • Repeat the process until the dough balls are finished
  • Cook the mantıs for 9-14 minutes with a steam pot over boiling water for 20-30 minutes with bay leaf and black pepper in a pot,
  • Put the cooked mantı on a large plate and spread clarified butter (liquid milk froth removed) on them,
  • Serve with chopped fresh herbs and strained yogurt.

Uzbek Ravioli Steamed Cooking