Kazakh Steamed Lamb Dumplings

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Manty are beloved steamed dumplings from Kazakhstan and the broader Central Asian steppe, traditionally filled with juicy lamb and onion and cooked in a multi-tiered pot over simmering water. The dough is rolled thin, wrapped around a fragrant meat filling kissed with cumin, and steamed until plump and tender. Served hot with melted butter or sharp vinegar, they are the soul of Kazakh hospitality.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 3 gFiber
• 3 gSugar
• 22 gProtein
• 720 mgSodium
• 380 mgPotassium
• 55 mgCalcium
• 4 mgIron
• 5 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the dough

• 3 cups (390 g) all-purpose flour, plus more for dusting
• 1 large egg
• 3/4 cup (180 ml) warm water
• 1 tsp fine salt
• 1 tbsp sunflower or neutral oil

For the lamb filling

• 1 lb (450 g) ground lamb or finely hand-chopped lamb shoulder
• 3 oz (85 g) lamb kidney fat or mutton tail fat, finely minced (substitute extra lamb)
• 2 large yellow onions, very finely chopped
• 1 1/2 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 2 tbsp cold water

For serving (optional)

• 3 tbsp unsalted butter, melted
• 1 small red onion, thinly sliced
• 2 tbsp white vinegar or apple cider vinegar
• 1/2 tsp ground sumac or sweet paprika

Directions

1. Make the dough: whisk the egg, warm water, salt, and oil in a bowl. Add the flour and stir until a shaggy dough forms, then turn out onto a floured surface and knead for 8 to 10 minutes until smooth and elastic. Cover with a kitchen towel and rest for 20 minutes.
2. Prepare the filling: combine the ground lamb, minced fat, chopped onions, salt, cumin, pepper, and cold water in a large bowl. Mix vigorously with your hands for 2 to 3 minutes until the mixture becomes slightly sticky and holds together when squeezed; this helps the dumplings stay juicy during steaming.
3. Roll the dough: divide the rested dough into 4 equal pieces, keeping the unused pieces covered. Roll one piece to about 1/16-inch (1.5 mm) thickness, then cut into 3-inch (7.5 cm) squares with a knife or pastry wheel. Repeat with the remaining dough.
4. Shape the manty: place about 1 heaping tablespoon of filling in the center of each square. Bring opposite corners up over the filling and pinch the four corners together at the top, leaving a small opening in the center so steam can reach the meat. Place each dumpling pinched-side up on a lightly oiled plate.
5. Prepare the steamer: fill a large pot or a dedicated multi-tiered manty pot with water to about 1 inch below the steamer basket and bring to a rolling boil. Lightly brush the steamer insert with oil or line it with cabbage leaves or parchment punched with holes to prevent sticking.
6. Steam the dumplings: arrange the manty in a single layer in the steamer basket, leaving 1 inch of space between each. Cover tightly and steam over briskly boiling water for 30 to 35 minutes, checking the water level once and adding more boiling water if needed. The dough should look slightly translucent and the filling should feel firm when pressed.
7. Rest briefly: turn off the heat and let the manty sit, covered, for 3 to 5 minutes so the dough sets and they lift cleanly without tearing.
8. Serve hot: arrange the dumplings on warmed plates with the pinched tops up. Drizzle with melted butter and scatter the sliced red onion over the top. Offer vinegar and a pinch of sumac or paprika at the table for each diner to season to taste.

Cook’s Notes

• Authentic Kazakh manty get their signature richness from sheep tail fat or kidney fat; if you cannot find it, substitute diced beef suet or simply use a fattier cut of lamb.
• Do not skip the dough resting time; it relaxes the gluten so the wrappers roll thin without snapping back during shaping.
• Traditional Kazakh manty are eaten with the hands; pinch off a piece, dip it in vinegar or melted butter, and let the juice run onto bread or onto the next bite.
• To prevent bursting, avoid overfilling and pinch the seam firmly; the small steam vent on top is intentional and helps the filling cook evenly.
• Leftover manty reheat beautifully pan-fried in a little butter until the bottoms turn golden and crisp.

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