Steamed Dumplings - Uzbek Manti with Meat & Potato Recipe

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can be less expensive.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach offers similar color and nutrition, while dried herbs are often cheaper.

black pepper

🥗Healthier: white pepper

💰Cheaper: cayenne pepper

White pepper provides a different flavor profile, while cayenne is often less expensive.

Mix 500 g of flour, 1 teaspoon of salt, and 200 mL of water in a bowl with 1 egg.

Knead the dough until smooth and elastic.

Cover the dough and let it rest for 30 minutes.

Peel, wash, and thinly slice 600 g of potato.

Peel and thinly slice 600 g of onion.

Cut 600 g of lamb into small cubes.

Add 2 tablespoons of salt, 1 teaspoon of ground black pepper, and 1.5 teaspoons of ground cumin to the meat and mix well.

Roll out the dough to no thicker than 1 mm and cut into 10 cm squares.

Place some filling and a small cube of butter in the center of each square.

Pick up the four edges of the dough and seal by pinching the corners together.

Dip the bottom of each dumpling into vegetable oil and arrange in the steamer.

Brush the steamer layers with oil or wrap with plastic wrap and poke holes.

Fill the bottom pot with enough water to cover 2/3 and cover the pot.

Cook over high heat for 40 to 45 minutes.

Transfer the manti to a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens