Method
- Make the dough: combine flour, salt, egg and warm water. Knead 10 minutes into a smooth firm dough. Rest 60 minutes.
- Make the filling: combine minced lamb, finely diced pumpkin, onion, garlic, cumin, pepper, salt and lamb tallow. Mix in one direction.
- Roll the dough into a long rope. Cut into 24 pieces. Roll each piece into a thin 12cm square (or large round).
- Place 2 tbsp filling in the centre of each wrapper. Bring the four corners together at the top, pinching closed. Then bring opposite edges together and pinch — Uzbek manti are large, with a complex shape.
- Lightly oil the steamer trays. Arrange the manti, well-spaced, in the trays.
- Steam in stacked steamer trays over rapidly boiling water for 25–30 minutes — the wrappers should be tender and the filling cooked through. Plate; spoon sour cream over generously, scatter dill and a sprinkle of Kashmiri chili. Eat with hands.
Common questions
Can Uzbek Manti be made ahead?
Uzbek Manti is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 35 minutes.
Is Uzbek Manti spicy?
Uzbek Manti as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Uzbek Manti vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Uzbek Manti to make at home?
Uzbek Manti is more demanding — total time around 125 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can Uzbek Manti be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Uzbek manti are the Central Asian large steamed dumplings — distinct from Afghan mantu (smaller, with yogurt-and-lentil sauce) and Korean mandu (smaller, soy sauce dipping). The pumpkin in the filling is the Uzbek touch; pure-meat manti are common but the lamb-pumpkin combination is the regional signature. The dish is celebratory; Uzbek families make manti for guests as a sign of hospitality. Manti is also shared with Kazakh, Kyrgyz and Turkic cuisines with regional variations.
