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Shared by Svetlana Davydov and her granddaughter Elena

Manti (Uzbek Beef Dumplings)

Yield: 6 servingsTime: 45 min active time + 3 h inactive

Shared by Svetlana Davydov and her granddaughter Elena

Manti drizzled with olive oil on white plate atop bright orange tablecloth.
Photographer: Penny De Los Santos. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vasquez.

Manti (Uzbek Beef Dumplings)

Yield: 6 servingsTime: 45 min active time + 3 h inactive

Family Journey

Tashkent, UzbekistanQueens, New York City
Long Island, NY

After shaping the manti, transfer the dumplings into the freezer on a plate to freeze into shape, about 20 minutes. Then place the frozen manti into a large container or bag and freeze them for up to 1 month.

This recipe was shared by Svetlana Davydov and her granddaughter Elena. Read more about their family in "Pelmeni, Samsa, and More Uzbek Recipes From a Bukharian Grandmother" and try their recipes for pelmeni (beef dumplings), plov (rice pilaf), and samsa (savory pastries).

Ingredients

For the dough

  • 1 cup all purpose flour, plus more for dusting
  • ¼ teaspoon salt
  • ½ beaten egg
  • ½ cup luke-warm water

For the filling

  • 1 pound beef chuck, finely chopped into ⅙ inch pieces 
  • ½ yellow onion, finely chopped
  • 2 ½ teaspoons salt
  • ½  teaspoon ground black pepper
Cooking ProjectsMeat

Preparation

  • Step 1

    Make the dough: Place the flour and salt into a mixing bowl and stir. Add the egg and ½ of the water and mix with a wooden spoon. Once the water is incorporated add the remaining water and mix until a dough comes together. Use your hands to knead the dough on a heavily floured surface until the dough is smooth and homogenous. Split the dough in two equal pieces. Roll each piece into a ball and cover in plastic wrap. Set aside at room temperature for at least 2 hours.

  • Step 2

    Place the grated onion, salt and pepper into a mixing bowl. Toss the onion with the seasoning and set aside for about 10-15 minutes.

  • Step 3

    Add the chopped beef into the onion mixture and mix to combine. Cover and refrigerate.

  • Step 4

    Transfer the rested dough onto a heavily floured surface. Knead the dough for 2-4 minutes, until it is no longer sticky. Use a rolling pin to roll out the dough into a thin circle that is 15 inches in diameter. Sprinkle the dough with flour and fold the top edge over the bottom to create a semi circle and then fold the semi circle into a quarter of a circle. Loosely cover the dough with plastic wrap and put it aside to rest for 5 minutes. Take the dough and place it onto a floured surface and unfold the dough  back into a circle. Sprinkle the dough with flour. Use the rolling pin to roll out the dough as thinly as you can, until the circle has about doubled its size. Cut out 4 inch circles with a circular cookie cutter. 

  • Step 5

    Fill and shape the dumplings: Fill a circle of dough with about 3 ½ tablespoons (or as much as can fit) of the beef filling. Pick up the piece of dough with filling into the palm of your hand. Using your other hand, crimp together the two halves of the circle over the filling to create a stuffed half moon shape. Repeat this step until you use all of the filling.

  • Step 6

    Pour about 2 inches of water into a pot and then place an oiled steamer or flat colander into the pot. Carefully place the dumplings into the steamer or colander, making sure to space the dumplings in the steamer. Put a lid on the pot and steam the dumplings over simmering water for 30-45 minutes until the filling is cooked through and the dumplings are tender. If needed, steam the dumplings in two batches. 

  • Step 7

    Serve immediately.