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Amira's Sevimlilar


For Amira's next contribution to Outsiders Place she would like to introduce you to manti. Manti is a type of boiled or steamed dumplings made with ground meat and wrapped in a thin dough. In Uzbekistan, where Amira was born, manti are a lunch or dinner meal served with sour cream, tomato sauce or sliced onions. See below for the recipe, provided by

Yoqimli Ishtaxa,


Uzbek Steamed Dumplings – Manti

Recipe Type: Appetizer/Main

Cuisine: Eastern European

Author: GastroSenses

Prep time: 1 hour

Cook time: 20 mins

Total time: 1 hour 20 mins

Serves: 40 manti


  • 3 cups flour

  • 1 egg

  • 1 cup water

  • 2 tsp salt

  • 1 tbsp olive oil

  • 1 lb ground beef

  • 1 large potato, peeled and diced into a pea sized cubes

  • 1/2 medium butternut squash or pumpkin, peeled and diced into a pea sized cubes

  • 2 medium yellow onions, finely diced

  • 2 tbsp butter, softened

  • 1 tsp ground cumin

  • salt and freshly ground black pepper to taste

  • few bay leaves and peppercorns

  • fresh herbs like parsley, dill, chives and cilantro to garnish, chopped (optional)

  • sour cream to garnish (optional)


  1. In a mixing bowl whisk the egg with salt and sugar. Then add the water and whisk to combine.

  2. Add flour, oil and mix everything until incorporated.

  3. Kneed the dough until a smooth dough ball forms. Cover, and set aside, letting the dough rest for about 20 minutes.

  4. While the dough is resting prepare the filling by combining beef, potato, squash and onions.

  5. Add the softened butter, cumin, salt, pepper and mix everything thoroughly.

  6. Cut the dough into 4 parts and roll out one piece at a time into a thin sheet.

  7. Using a pizza cutter or a sharp knife, form a rectangle and cut it into 9 equal squares.

  8. Place a spoonful of the filling onto each square and fasten the ends cross-wise, like an envelope. Then seal the dough all the way through to secure the filling inside. Refer to the picture guide.

  9. Repeat to use up all the dough and steam the manti for 20-30 minutes over the water with bay leaves and peppercorns.

  10. Serve garnished with chopped herbs and sour cream.

Notes Freezer Storage:[br]Sprinkle flour on a wooden board and arrange manti in a single layer on top of the flour.[br]Place in the freezer for 30-40 min, until the manti are hard.[br]Transfer the manti in a ziplog bag and store in the freezer.

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