Manty

Juicy, flavorful dumplings filled with seasoned meat and onions, wrapped in delicate dough, and steamed to perfection. Manty are a staple of Kyrgyz cuisine, best served with sour cream, vinegar, or a side of garlic yogurt sauce.

Traditionally cooked in a manty steamer, these dumplings are the ultimate comfort food. Some say the secret to the best Manty is making the dough as thin as a silk scarf and chopping the meat by hand for maximum tenderness

Ingredients

For the Dough:

• 3 cups all-purpose flour
• 1 cup water (warm, not boiling)
• 1 tsp salt
• 1 egg (optional, for elasticity)

For the Filling:

• 1 lb ground lamb or beef (or mix both for extra richness)
• 2 large onions, finely chopped (for juiciness!)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin (a must-have spice!)
• ½ tsp coriander
• 2 tbsp butter or lamb fat (for added moisture)

Recipe Instructions

1. In a large bowl, mix flour, salt, and warm water to form a smooth dough. Let it rest for 30 minutes.
2. Meanwhile, prepare the filling by combining ground meat, onions, salt, black pepper, cumin, coriander, and melted butter.
3. Roll out the dough thinly and cut it into 4-inch squares or circles.
4. Place a generous spoonful of filling in the center of each dough piece.
5. Fold and pinch the edges together, sealing them into a traditional Manty shape.
6. Arrange the Manty in a steamer, ensuring they don’t touch.
7. Steam for about 40-45 minutes until fully cooked.
8. Serve hot with sour cream, yogurt, or a drizzle of vinegar.

Enjoy your Kyrgyz Manty—soft, juicy, and bursting with flavor. Best eaten with your hands and a smile!