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Lamb and pumpkin manti — my recipe

Name: Lamb and pumpkin manti — my recipe
Cuisine: Uzbek-inspired home cooking
Ingredients: 500 g wheat flour, plus a little for dusting; 200 ml water; 1 egg; 1 tsp salt; 2 tbsp vegetable oil; 500 g boneless lamb; 300 g peeled pumpkin; 150 g onion; 100–150 g lamb fat for the whole batch; 5 g butter inside each manti; Dill and coriander for the filling — to taste; 1 tsp cumin; ½ tsp black pepper; 2 tsp salt; 250 g sour cream; 100 g thick plain yogurt; 1 small garlic clove; 15 g dill and coriander leaves in total; 1 tsp lemon juice; Salt and black pepper to taste; 40 g butter; ½ tsp paprika; ¼ tsp cumin; A pinch of black pepper; A little vegetable oil for the steamer tiers

I lived in Tashkent for twenty years. I love manti and miss Tashkent. This is my recipe: hand-chopped lamb, little cubes of pumpkin and a small piece of butter inside. Today I am serving them on a blue lyagan platter from my collection, with herb sauce and spiced butter.

Dough rest · about 30 minutesFresh manti · steam for about 40–45 minutes

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A Little Kitchen Magic

Lamb, pumpkin and handmade manti — with a little kitchen magic. Watch our newest YouTube Short.

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MISE EN PLACE

Ingredients

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Dough

500 g wheat flour, plus a little for dusting
200 ml water
1 egg
1 tsp salt
2 tbsp vegetable oil

Filling

500 g boneless lamb
300 g peeled pumpkin
150 g onion
100–150 g lamb fat for the whole batch
5 g butter inside each manti
Dill and coriander for the filling — to taste
1 tsp cumin
½ tsp black pepper
2 tsp salt

White sauce

250 g sour cream
100 g thick plain yogurt
1 small garlic clove
15 g dill and coriander leaves in total
1 tsp lemon juice
Salt and black pepper to taste

Spiced butter for serving

40 g butter
½ tsp paprika
¼ tsp cumin
A pinch of black pepper
A little vegetable oil for the steamer tiers

STEP BY STEP

Let’s make it, step by step

01
Knead and rest
Combine the water, salt, egg and vegetable oil, then gradually work in the flour. Knead for about 8–10 minutes until firm and elastic. Cover and rest for about 30 minutes.
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02
Chop the filling
Dice the pumpkin into roughly 5–7 mm cubes. Finely chop the onion, lamb and fat. Mix with cumin, pepper, salt and chopped herbs just before shaping.
03
Roll the rounds
Divide the dough into equal portions. Roll each into a thin round roughly 12–14 cm across, keeping the centre slightly stronger than the edge. Keep the remaining portions covered.
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04
Fill and add butter
Divide the filling between the rounds, leaving the sealing edges clean. Add 5 g butter inside each manti. Join the opposite edges and then the sides, as shown in the video.
05
Steam straight away
Lightly oil the tiers and arrange the freshly shaped manti with space between them. Set over boiling water and cover. Steam for roughly 40–45 minutes after steady steam resumes; larger dumplings may need longer. The dough and the meat in the centre of the largest dumpling must be fully cooked.
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06
Make the white sauce
While the manti steam, combine the sour cream, yogurt, finely chopped garlic and herbs, lemon juice. Season with salt and pepper.
07
Brush and serve
Gently melt the 40 g butter with paprika, cumin and black pepper without letting it darken. Brush over the cooked manti, then add white sauce and fresh herbs. Serve hot.

DETAILS MATTER

A closer look at the technique

01Steamed manti with herb sauce on a blue platter

02Lamb and pumpkin filling inside a cut manti dumpling

03Finely diced pumpkin on a chopping board

04Pumpkin, onion, lamb and fat before mixing

05Lamb and pumpkin filling on a round dough wrapper

08Manti on a blue lyagan platter, viewed from above

WATCH & COOK / Full video

Lamb and pumpkin manti
in motion

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GOOD TO KNOW

Your recipe questions, answered

How much fat and butter do I add?

Use 100–150 g lamb fat for the whole filling batch, plus 5 g butter inside each dumpling.

When do I make the sauces?

Make the herb sauce and gently melt the spiced butter while the freshly shaped manti are steaming.

Is the cooking time exact?

Roughly 40–45 minutes after steady steam resumes is home-cooking guidance. Larger dumplings may need longer; the dough and meat at the centre of the largest dumpling must be fully cooked.

Lamb and pumpkin manti — my recipe

A Little Kitchen Magic

Let’s make it, step by step

Knead and rest

Chop the filling

Roll the rounds

Fill and add butter

Steam straight away

Make the white sauce

Brush and serve

A closer look at the technique

Lamb and pumpkin mantiin motion

Your recipe questions, answered

What shall we cook next?

Homemade dolma

Crunchy cucumber pickles

Khachapuri

There’s more cooking over here

Lamb and pumpkin manti
in motion