Manti Dumplings
By OcadoLife
Published on 27 May 2026
“Eating Manti Dumplings is not just a meal, it’s a whole ceremony,” says Muzaffar Sadykov, owner of award-winning Uzbek street-food business OshPaz. These soft, plump parcels of beef and onion are a perfect sharing dish. They’re steamed until juicy and tender, then served with soured cream, melted butter and dill for pure comfort, Uzbek-style. You can prep them ahead, then put them on to steam half an hour or so before serving. Time and servings
50 minsTotal time
6Servings
20 minsPrep time
30 minsCooking time
Ingredients
- 500g white bread flour, plus extra for dusting
- 2 tsp fine sea salt
- 600g topside beef joint or other lean beef, finely diced
- 3 medium onions, finely chopped
- ½ tsp ground black pepper
- ½ tsp ground cumin
- 1 tbsp vegetable oil, plus extra for greasing
- 1 tbsp salted butter, melted, to serve (optional)
- 3 (approx.) dill sprigs, to garnish (optional)
- 200g soured cream, to serve (optional)
- 100g chilli oil, to serve (optional)
Method
Step 1
Combine the flour and 1 tsp salt in a large bowl. Add 300ml warm water and mix to form a stiff dough. Knead for 5 mins until smooth, then cover and rest for 15 mins.Step 2
In a separate bowl, combine the beef, onions, remaining 1 tsp salt, black pepper, cumin and oil with 2 tbsp water. Mix well and set aside.Step 3
On a lightly floured surface, roll out the dough to about 2 mm thick. Cut into 10 cm squares, rerolling as needed to make about 24 pieces.Step 4
Place 1 tbsp of filling into the centre of each square. Bring opposite corners together over the filling and pinch firmly to seal, ensuring there are no gaps.Step 5
Arrange the dumplings in a steamer over boiling water, leaving space between each. Lightly oil if using stainless steel. Steam for 30 mins, topping up the water if needed, until cooked through. Arrange on a platter and drizzle with the melted butter (if using). Pick over the dill (if using) and serve with soured cream and chilli oil, if liked. Leftover dumplings can be stored in a chilled airtight container for up to 3 days. Pan-fry in a little oil to reheat and give a crispy bottom.