Dumplings and filled pastries
These large Uzbek dumplings are filled with ground lamb and zucchini, then steamed in a perforated dumpling pot. Unlike boiled dumplings, steaming keeps the dough firmer and retains the filling’s juices.
Knead the flour, egg, warm water, and salt into a smooth dough. Cover and let rest for 20 minutes.
Mix the ground lamb with the grated, drained zucchini, onion, cumin, and spices.
Roll out the dough and cut into large squares. Place some filling in the center of each and seal the corners firmly in the Uzbek style.
Lightly oil the steamer tray and arrange the manti on it. Steam over boiling water for 40 minutes.
Serve hot with melted butter, strained yogurt, and red pepper flakes.
Important: Lightly oil the bottom and sides of the steamer before arranging the dumplings, or the dough may stick and tear. Keep the water at a boil throughout cooking; add hot water if the level drops. Allergen: Contains wheat (gluten).
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