Pasta

Uzbek manti (steamed lamb dumplings)

Name: Uzbek manti (steamed lamb dumplings)
Total time: 75 min
Yield: serves 4 (~20 pieces)
Ingredients: 400 g Flour; 1 Egg; 1 tsp Salt; 400 g Lamb; 2 Onion; 1 tsp Cumin; 1/2 tsp Pepper; 30 g Butter; 200 g Yogurt

Preparation time: 1 h 15
Servings: serves 4 (~20 pieces)

Ingredients

serves 4 (~20 pieces)

Flour — to buy400 g
Egg — to buy1
Salt — to buy1 tsp
Lamb — to buy400 g
Onion — to buy2
Cumin — to buy1 tsp
Pepper — to buy1/2 tsp
Butter — to buy30 g
Yogurt — to buy200 g

Preparation

Make the dough: mix the flour, egg, salt and water, knead for 8 minutes until you get a firm, smooth dough. Cover with film and rest for 30 minutes.
Cut the lamb with a knife into very small dice (never minced, to keep some bite), mix with the very finely sliced onion, cumin, salt and pepper.
Roll out the dough thinly, cut into 10 cm squares.
Place a spoonful of filling in the centre of each square, bring the four corners to the centre and pinch the edges firmly to seal tightly: manti must be completely sealed to keep their juices while steaming.
Brush the bottom of the steamer basket with a little oil to keep the manti from sticking, place them without touching.
Steam for 35-40 minutes covered, until the dough is translucent and the meat is cooked.
Serve with yoghurt and a little melted butter on top.