Uzbek manti

Uzbek manti

Uzbek manti is a traditional dish of the peoples of Central Asia. These are dough pies with lamb or beef inside. They are prepared on steam. The dough is made like a dumpling, the filling must be made of chopped meat with the addition of lard or fat and a large amount of onions. If everything is done correctly, there will be fragrant juicy meat pieces in a rich broth inside.
5 from 1 vote
Cook Time 40 minutes
Cooking on steam 30 minutes
Total Time 1 hour 10 minutes
Cuisine Uzbek
Servings 8 people
Calories 198 kcal


  • 3 mix bowl optional bowl
  • 1 tablespoon
  • 1 fork
  • 1 dishcloth
  • 1 knife
  • 1 chopping board
  • 1 rolling pin
  • 1 steamer
  • 1 cooking brush


  • 300 g beef pulp
  • 1-2 pcs yellow onion
  • 50 g pork fat
  • 1 tsp vegetable oil
  • 1 pc egg
  • 300 g flour
  • 150 ml water
  • ½ tsp salt
  • ½ tsp pepper


  • Prepare everything you need. 
  • For the dough, break an egg into a mug or bowl, add salt.
    1 pc egg, ½ tsp salt
  • Stir until the crystals dissolve. Pour in the water.
    150 ml water
  • Pour ⅔ of the flour into a bowl, make a recess in the center with a spoon and pour the egg mixture.
    1 pc egg, 300 g flour, 150 ml water
  • Start stirring with a fork from the middle, grabbing a little flour from the edges.
  • When it is already difficult to work with a fork, pour in the rest of the flour and continue with your hands until the dough stops being sticky. Knead for a long time, at least 5 minutes, so that the mass becomes elastic. Cover with a towel and leave for 15-20 minutes for the development of gluten.
  • Meanwhile, make minced meat. Cut beef and bacon with a knife into as small pieces as possible. It is important not to use minced meat, but chopped meat. Thanks to this, the filling will be juicier.
    300 g beef pulp, 50 g pork fat
  • Add chopped onion. It should be about a third of the volume of minced meat. Add salt and season to taste.
    1-2 pcs yellow onion, ½ tsp pepper, ½ tsp salt
  • Mix.
  • Divide the dough into small lumps the size of a tennis ball. Roll out into a circle 2-3 millimeters thick. Do not make it too thin, otherwise when cooking manta rays may break and the filling will leak out. Put a teaspoon of minced meat in the center. Raise the right and left edges up and fasten them with your fingers. Then walk along the upper and lower edge. And fasten on the sides. In fact, there is nothing complicated here, everything becomes clear when you start sculpting manta rays.
  • Put a steaming grill over a pot of boiling water and let it warm up well. Apply vegetable oil to the surface with a brush. Also lubricate the manti from all sides and put it in a steamer. Place them not too tightly, as they increase in size.
    1 tsp vegetable oil
  • Steaming on 30 minutes.
  • Serve manti hot, in addition to offer sour cream, decorate with herbs.


Calories: 198kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.004gCholesterol: 6mgSodium: 147mgPotassium: 42mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.01mgCalcium: 7mgIron: 2mg




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