Uzbek Steamed Dumplings with Spiced Lamb

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Plump steamed dumplings from Uzbekistan filled with juicy spiced lamb and onion, wrapped in tender dough and cooked over bubbling water until the filling turns succulent and aromatic. Traditionally served with vinegar, smetana, or a splash of browned butter for an authentic Silk Road supper.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 54 gCarbs
• 3 gFiber
• 2 gSugar
• 26 gProtein
• 640 mgSodium
• 380 mgPotassium
• 60 mgCalcium
• 4.5 mgIron
• 4 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the dough

• 3 cups (375 g) all-purpose flour, plus more for dusting
• 1 large egg
• 3/4 cup (180 ml) lukewarm water
• 1/2 teaspoon salt
• 1 tablespoon neutral oil

For the lamb filling

• 1 lb (450 g) ground lamb (or half lamb, half beef)
• 1 large yellow onion, very finely diced
• 2 oz (55 g) lamb tail fat or unsalted butter, finely chopped
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon ground coriander

For steaming and serving

• 3 cups water (for the steamer)
• 2 tablespoons unsalted butter, melted
• Sour cream, white vinegar, or chili sauce, to serve

Directions

1. Make the dough: whisk the egg, water, salt, and oil in a bowl, then stir in the flour until a shaggy dough forms. Turn onto a floured surface and knead 8-10 minutes until smooth and elastic. Cover with a damp towel and rest 30 minutes.
2. Meanwhile, prepare the filling: combine the ground lamb, diced onion, lamb fat, salt, pepper, cumin, paprika, and coriander in a bowl. Mix vigorously with your hands for 2-3 minutes until the mixture becomes slightly sticky and holds together when pressed.
3. Roll the rested dough about 1/8 inch (3 mm) thick and cut into 2 1/2-inch (6 cm) squares. Keep the squares under a damp cloth so they do not dry out.
4. Place about 1 heaping teaspoon of filling in the center of each square. Bring two opposite corners together over the filling and pinch firmly to seal, then bring the remaining two corners up and pinch all four seams together to form a small pouch with a sealed top and an open bottom.
5. Lightly oil the steamer basket and arrange the dumplings open-side down in a single layer, leaving 1 inch between them (work in batches if needed). Bring the water to a rolling boil in the steamer pot.
6. Steam the dumplings over rapidly boiling water, covered, for 30-35 minutes until the dough is tender and the lamb filling is fully cooked (internal temperature of 165 F / 74 C). Do not lift the lid during the first 20 minutes.
7. Carefully lift the dumplings out with a slotted spoon, arrange on a warm platter, and brush generously with melted butter. Serve hot with sour cream, a small dish of white vinegar, or chili sauce on the side.

Cook’s Notes

• Traditional manti gets its signature richness from lamb tail fat; do not skip it if you can find it at a Central Asian or halal butcher.
• Keep the dough and cut squares covered with a damp towel at all times or they will crack when you try to fold them.
• Steam over a hard, rolling boil; a gentle simmer produces soggy, undercooked dough.
• For an Uzbek-style finishing touch, finely slice red onion, splash it with white vinegar, and serve alongside the dumplings as a sharp condiment.
• Leftover manti reheat beautifully pan-fried in a little oil until the bottoms are golden and crisp.

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