Uzbek Manti (steamed dumplings)

11:45 am on 6 January 2019

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  • 3 cups all purpose flour

  • 1 cup water

  • 1 tablespoon salt

  • 1 egg


  1. Mix the salt with the water and egg until it is fully dissolved.

  2. Add flour to this mixture.

  3. Knead well for 10 minutes until the dough comes together and is smooth.  

  4. Cover and set the dough aside for 30 minutes to rest.

  5. Roll out the dough into a large circle shape, approx. 0.25cm thick, on a floured surface. You will need a big surface area to do this so if the kitchen counter is too small, you can roll it out on a table.

  6. Cut approx. 4cm square pieces from the log.


Make your filling:


Meat filling:

  • 0.5kg mince beef

  • 0.5 - 0.7 kg onion (depends on how juicy you want your filling to be, add more onion for more moisture)

  • 2 teaspoon cumin

  • 1 teaspoon black pepper

  • 2 teaspoon ground coriander

  • 1 tablespoon salt


Pumpkin filling:

  • 0.5 kg pumpkin cut into small cubes or grated in a food processor

  • 0.3kg onion finely diced/sliced

  • Same seasoning as above


Making the Manti:


  1. Put about a tablespoon of filling into a square piece of dough and fold it into whichever shape you desire.

  2. Fill a tiered steamer with water. Lay out the manti and then steam for approx 20 minutes until the dough is al dente and the filling is fully cooked through.

  3. Serve hot with Greek yoghurt and salad.

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