"Uzbek manti (MaHTbI) are fine dumplings made of a simple dough and meat or/and vegetable filling. Spelled Manti, Mantu or even Manty, these dumplings are the typical dish of nomads. They have been carried by migrating Chinese to Russia, Kazakhstan, Uzbekistan, and neighboring countries."
Beef Dumplings (Manti) from Uzbekistan
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Prep time: 1hr
Cook time: 40mins
Serves or Makes: 6
Recipe Card
ingredients
- 500 g Flour
- 1/2 tbsp Oil
- 1/2 tsp Salt
- 1 Egg
- 180 Water or less
- 1 Onion
- 300 g Pumpkin
- 500 minced g Beef
- 1 tsp Salt
- 1/2 tsp Pepper
- 1/2 tsp Chili
- 50 ml Oil
- 80 ml Water
- 1 peeled diced Eggplant
- 6 cloves chopped Garlic
- 1/2 chopped Capsicum
- 1/2 chopped bunch Parsley
- 1 chopped red Onion
- 2 tbsp Tomato Paste
- 150 ml Water
- some Sour Cream
- Salt
- Pepper
- Chili
- Paprika
- 3 tbsp Oil
Method
Step 1
Combine the first 5 ingredients well and then knead into a soft dough. Let rest under the bowl for at least 1 hour.
Step 2
Chop the onion and pumpkin in a chopper, or grate on a grater. Then knead with beef, salt, pepper, chili, oil and water well together.
Step 3
Cut the dough into 4 pieces and roll with the pasta machine until flattened to level 5. I wouldn't make it thinner or the dough will tear. Using a round cookie cutter about 7 cm in diameter, cut out rondels.
Step 4
Put 1 tsp of filling on each rondelle. Now lightly fold the rondelle, press the ends together to the center, then turn 90 degrees and press the remaining 2 sides together.
Step 5
Place the mantis on a baking paper and cover with a kitchen towel to prevent them from drying out. Get the steamer or steam basket ready and steam the mantis for about 30-40 minutes.
Step 6
Sauté the garlic, chili pepper, parsley and onion in hot oil. Add the eggplant and fry well. Then add the tomato paste and mix well.
Step 7
Add the water and simmer for 30 minutes. Season everything well. Put the vegetable sauce in a bowl and put the steamed manti on top. Pour some sour cream over it and serve immediately.