Dumplings and filled pastries
Reflecting Central Asia’s tradition of steamed dumplings, Kazakh manty wrap a slightly sweet filling of ground lamb and pumpkin in thin dough and steam it. They can be folded in a large batch and frozen, making them a staple to keep on hand in Kazakh homes.
Knead the flour, egg, water, and salt into a smooth dough. Wrap it in plastic wrap and let it rest for 8 minutes.
Mix the ground lamb, pumpkin, onion, cumin, and black pepper to make the filling.
Roll out the dough thinly and cut it into small squares. Place some filling in the center of each square and fold it by bringing the four corners together in the middle.
Arrange the dumplings with space between them on the greased steamer tiers. Steam over low to medium heat for 15 minutes.
Do not roll out the dough before it has rested; unrested dough loses elasticity and tears. Space the dumplings apart in the steamer so they do not touch and stick together as they steam. Allergens: Contains wheat (gluten) and egg.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.