Manti in most Turkic languages refers to dumplings, but the basic concept of dough stuffed with meat has spread from Central Asia to the cultures surrounding it: Afghan mantu, Nepalese momo, Russian pelmeni, Georgian khinkali, Chinese mantou, and Korean mandu. Dumplings, in various forms, are eaten across a huge expanse of the Eurasian continent stretching from Eastern Europe in the west to the Korean peninsula in the east. Some historians even think Turkic horsemen in ancient times carried frozen dumplings as a convenience food on expeditions, helping to spread these all over the world.
When we look at Central Asian cuisine, we find dishes that could be ancestors to manti: after all, beshbarmak is almost like an open faced dumpling, and goosh nan is basically a dumpling in pie form. And then there are more obvious relatives, like chuchvara, the miniature dumplings Uyghurs eat in soup.
The manti recipe presented here is the type you can find all over Central Asia – steamed dough wrappers filled with chopped meat, folded, and steamed. The miniature “manti” eaten in Turkey are more similar to chuchvara, which I’ll cover in another post. Making manti is rather simple, and as this video demonstrates, you can fold them all sorts of different ways. You can buy dumpling wrappers from Asian groceries to save time.
Round dumpling wrappers (optional if you don’t want to make dough)
Beef or Lamb
Butter (maybe 2 TBsp per 1lb of meat, vary to your preference)
Cumin powder and coriander powder (optional)
Kefir or yogurt
Salt and pepper to taste
1. Make a dough out of flour, water, salt, and egg. Knead this for 10 minutes and rest for an hour.
2. Finely chop up the meat into small pieces. It’s important to chop the meat yourself rather than using ground meat – the dumplings will be much tastier and juicier with whole meat pieces rather than ground meat. Finely chop the onions, making sure there is a ~1:1 ratio of meat and onion volume. Finely chop the butter into small pieces, then mix everything together. Add salt, black pepper, cumin and coriander powder to taste.
3. Shape the dough into a cylinder, then cut it into discs and roll each disc out to make a wrapper. Alternately, just use round dumpling wrappers from the grocery – the taste is not too different, although you need to use a bit of water around the edges to get them to fold properly.
4. Fold the manti – there are many folding methods you can try, though in the end it all tastes about the same – simply pressing the edges together is fine.
5. Make the sauce: finely mince or press the garlic, finely chop the dill, then mix with sour cream and yogurt, and add salt & pepper to taste. The exact proportions are up to your personal preference (some like more or less garlic, dill, sour cream, more or less liquid, etc)
6. Steam the manti for 40 minutes. Serve with the sauce. Enjoy!