Mantu / Manty (Kyrgyz Steamed Meat Dumplings)

  • Total Time - 1 hour 45 minutes
  • Preparation (Dough and Filling) - 1 hour
  • Steaming - 45 minutes
  • Servings: 6
  • Country: Kyrgyzstan
Mantu on a plate, round steamed dumplings topped with dill and garlic sauce.

The key to perfect Mantu is the thinnest possible dough and a very juicy filling, achieved by adding a generous amount of onion and fat. The dough should be rolled to a thickness of 1-2 mm.

Traditionally, the meat for the filling is not ground but hand-chopped into small pieces (if doing this, add a piece of fat, such as lamb tail fat, for juiciness).

Ingredients

For the Dough

  • 450 g Plain Flour
  • 200 ml Water
  • 1 pc Egg
  • 1 tsp Salt

For the Filling

  • 500 g Ground Beef or Lamb
  • 3 pcs Onion, very finely chopped (or minced)
  • 50 g Lamb Tail Fat (or 2 tbsp butter, optional)
  • to taste Salt and Black Pepper
  • 0.5 tsp Cumin (ground)

For Serving

  • per serving Sour Cream or Smętana (Süsmö)
  • for brushing Butter or Vegetable Oil
  • for garnish Fresh Dill or Coriander

Instructions

Step 1: Preparing the Dough

Mix flour, salt, egg, and water and knead to form a stiff, smooth dough (about 10 minutes).

Cover with plastic wrap or a damp towel and let it rest for 30 minutes.

Step 2: Preparing the Filling

Mix the meat with the very finely chopped onion (or mince the onion). It is important to have a lot of onion, which will add juiciness after cooking.

Add the fat/butter (if using), salt, black pepper, and ground cumin. Mix the filling thoroughly and refrigerate.

Step 3: Shaping the Mantu Dumplings

Divide the dough into 3 pieces. Roll each piece into a very thin sheet (1-2 mm).

Cut the sheet into squares approximately 10x10 cm in size.

Place a full tablespoon of the meat filling in the center of each square.

Wrap the dumplings: fold opposite corners together to form an 'envelope,' and then pinch the middle edges together to seal the filling (usually creating a pouch shape with four corners).

Step 4: Steaming

Grease the steamer (or Mantovarka rack) with butter or oil to prevent sticking. Also, brush the bottom of each Mantu dumpling with oil.

Arrange the dumplings on the racks with small gaps between them.

Cover and steam over boiling water for 40-45 minutes until the dough is translucent and the filling is cooked.

Step 5: Serving

Serve the Mantu hot. Drizzle with melted butter or serve with sour cream (Süsmö) and sprinkled with fresh dill and pepper.