How to Make and Freeze Central Asian Manti Dumplings
Learn how to make Manti (or Mantu) with our easy-to-follow recipe. Manti dumplings are a staple in Central Asian cuisine. Served steamed, these dumplings offer a comforting combination of seasoned meat, onions, and spices wrapped in soft dough. The recipe also includes freezing instructions.
Servings: 10
Ingredients
For the filling:
- 4 lb. meat preferably lamb, diced - small cubes, about ⅛ inch
- 2 lb. yellow onions
- 1 tbsp. cumin seeds, or to taste crushed
- salt and black pepper to taste
For the dough:
- 2 1/2 cup all purpose flour
- 2 eggs
- 1 cup water warm
- 1/3 cup sunflower oil
- 1/4 tsp salt
For Steaming:
- neutral oil or butter to grease the steamer
For Serving (Optional):
- plain yogurt or butter to taste
- sesame oil or chili oil to taste
- Fresh herbs such as cilantro or dill chopped, to taste
Instructions
Step 1: Prepare Manti Filling (Allow to Rest for 3 Hours)
- Mince the onions in a food processor until finely chopped and almost paste-like. This ensures they release their juices and blend seamlessly with the meat.
- Crush cumin seeds using the pestle and mortar or rolling pin
- In a large bowl, combine diced meat, minced onions, salt, pepper and crushed cumin.
- Mix well till onions are fully incorporated into the diced meat, cover, and let it rest in the fridge for at least 3 hours.
Step 2: Make Manti Dough (While the Filling Rests)
- In a large bowl, combine flour and salt.
- Add eggs and oil. Mix until the ingredients come together and texture becomes crumbly. Slowly pour in warm water, stirring with a fork or your hands, until a rough dough forms.
- Knead for 8–10 minutes until the dough is smooth and elastic. If sticky, dust with more flour; if too dry, add a teaspoon of warm water at a time.
- Wrap the dough in plastic wrap and let it rest for at least 30 minutes, preferably 1 hour. If you won't be using the dough within 2 hours, store it in the fridge. (!) Important: always ensure the dough is tightly wrapped to prevent it from drying out.
Step 3: Roll & Fill Manti Dough
- Divide the rested dough into 4 equal pieces. Roll each into a thin sheet (about 1/16 inch thick). We use a medium dough roller settings on our pasta machine (for Marcato it is labeled as 5)
- Cut into 3- to 4-inch squares or use a round cutter.
- Place a spoonful of filling in the center of each dough piece.
- To shape: Pinch opposite edges together to seal, then bring the remaining edges up, pinching to form a small bundle. You can pinch the corners too, but it is not mandatory.
Step 4: Cook Fresh Manti
- Lightly grease the steamer trays with oil or butter to prevent sticking.
- Arrange the manti dumplings so they don't touch each other.
- Steam over boiling water for 30 minutes, until the dough is fully cooked and the meat is tender.
**Making Ahead**
Freeze Manti:
- Place the uncooked manti on a floured baking sheet in a single layer (make sure they don’t touch).
- Freeze for 1–2 hours, or until solid.
- Transfer frozen manti to a freezer-safe bag or container and store for up to 3 months.
Cook Frozen Manti (No Thawing Needed!):
- Follow instructions for cooking fresh manti