Manti (Steamed Kyrgyz Dumplings) is a traditional Kyrgyz (from Kyrgyzstan) recipe for a classic flour dumpling with a meat and onion filling that's steamed to cook. The full recipe is presented here and I hope you enjoy this classic Kyrgyz version of: Steamed Kyrgyz Dumplings (Manti).
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Manit (Манты) dumplings can be filled with diced pumpkin or potatoes if you‘d like. You‘ll need a tiered steamer, made of bamboo or aluminium.
Ingredients:
1kg mutton or beef, finely diced (You can substitute pumpkin filling to make vegetarian manti)
2 onions, finely diced
100g mutton or beef fat, diced (or use sunflower oil)
600g flour
1 1⁄2 tsp salt
l egg, beaten
120-180ml warm water
Method:
Combine meat, onions and fat in large bowl. Season to taste with salt and pepper then set aside.
Sift together the flour and salt into large bowl and form a well in centre. Pour the egg and 120ml water into the centre of flour. Mix with hands, adding remaining water by the tablespoon until a non-tacky dough forms. Knead the dough 1 minute, then cover and let it rest 30 minutes.
Transfer the dough to floured board or work surface and divide into 4 equal pieces. Roll each piece to 3mm thick then cut into 10cm squares. Place about 1 tbsp of the meat mixture in the centre of each square.
To shape the dumplings: fold 2 diagonal corners of the filled dough together and press to hold. Repeat with remaining 2 corners. Next, press the two newly created corners on the same side together. Repeat with 2 corners on other side. Repeat the shaping remaining dough squares.
Fill the base of your steamer with water. Arrange the dumplings on steaming trays, spaced evenly apart, and steam over medium-high heat until cooked through (about 40 minutes).
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