This Uzbek Manti Recipe is the best dumpling recipe! A soft dough filled with a juicy chicken potato filling. A delicious Meddieteranien dish the whole family will love.
There are many different Uzbek recipes that are unique and delicious, such as this Uzbek Samsa recipe.
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Manti is a classic dish served in several different parts of the world. It’s kind of like a mix between Vareniki with potatoes and pelmeni. The recipe may seem intimidating but don’t let it be. Yes, this is not a super quick recipe that you just throw together, but it’s worth every minute.
You can use any meat, pork, beef, lamb or in my case chicken. If using different meat, the cooking time will be longer as chicken cooks quicker. If you are not used to the seasoning coriander or cumin, Vegeta may be used or your favorite seasonings.
can I freeze manti?-
Manti are great to freeze! Just prepare everything as instructed. Layout onto a cutting board or tray, dust with flour. Place in the freezer. Once completely frozen, place into freezer bags. They can stay in the freezer for months.
About 3 times a year, I take two full days and make as many as I can. They taste as if they’re fresh and make for a great dinner when I just don’t have the time or energy to cook.
tips for making manti dumplings-
- These Manti are small and bite-size, a classic manti is supposed to be bigger in size. If you prefer larger Manti when cutting your strips, cut them closer to 3″ – 3 1/2″.
- My mother-in-law brought me a 4-tiered steamer from Uzbekistan. This 4 Tier Steamer here and Electric Steamer have great ratings if you are looking for one and don’t have one.
how to prepare the manti dough-
- Prepare recipe for dough.
- Cover and let dough rest. NOTE: Letting the dough rest, the dough becomes softer and easier to work with.
prepare the filling-
- Add butter in the freezer.
- Cube chicken into small pieces.
- Finely chop the onions.
- Peel and cube the potatoes into small pieces. Place potatoes in a bowl with cold water set aside.
forming the dough for manti-
- Divide dough into two. Return one of the halves to the bowl and cover.
- Lightly flour the working surface.
- Roll out the dough into about 20″ to 22″ circle, adding flour as needed, it needs to be really thin.
- Fold the circle as if it’s an accordion going back and forth.
- With a sharp knife cut strips about every 2 1/2 inches.
- Take the strips and stack them. When stacking, the strips will all be different lengths, stack them all starting at one end, not in the middle. Cut again about every 2 2/12 inches.
- Layout the squares.
making Uzbek manti-
- Remove the butter from the freezer. Grate or cube the butter. Drain water from potatoes.
- In a bowl, add chicken, butter, potatoes, seasonings, and herbs to the bowl. Mix until well combined.
- Then take spoonfuls of the filling and add to the center of the squares.
- Take a square, fold one corner over the other, lightly pull and pinch together.
- Repeat with the other corner. Pinch together the four openings. Now take the two edges and pinch them together as well, placing over the edge over the other.
- Add water to a tiered steamer. Layout Manti on tiers.
- Cover steamer and cook 20-25 minutes.
- All steamers are different, check a Manti to see if it’s ready. If using different meat, it’ll need about 40 – 60 minutes.
Try these other great Uzbek recipes:
- Uzbek Lagman– A hearty soup with meat, vegetables, and potatoes.
- Uzbek Lepyoshki– Simple and delicious bread recipe.
- Ground Beef Kabobs– Kabobs made with ground beef.
Uzbek Manti Recipe
- 1 lb chicken thighs, cubed
- 1 lb potatoes, cubed
- 1 small onion, finely chopped
- 1/2 cup unsalted butter, grated
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp ground coriander
- ¼ tsp ground cumin
- ¼ tsp ground black pepper
- favorite herbs to taste, chopped
- unsalted butter
- sour cream
- Prepare recipe for classic dough and set aside until ready to use.
- Place butter into freezer. Cube chicken into small pieces. Chop onion really fine. Peel potatoes and cube into small pieces, place in bowl and cover with cold water, set aside.
- Divide dough into two. Return the one half to the bowl and cover. Lightly flour the working surface. Roll out the dough into about 20″ to 22″ circle, adding flour as needed, it needs to be really thin. Fold the circle as if it’s and accordion going back and forth. With a sharp knife cut about every 2 1/2 inches. Take the strips and stack them. When stacking, the strips will all be different lengths, stack them all starting at one end, not in the middle. Cut again about every 2 2/12 inches.
- Lay out the squares. Some pieces may not be complete squares, edges, just take two pieces and stick them together.
- Finish the filling. Take out the butter from the freezer and either grate or cube. Drain potatoes add to the bowl, add seasonings and herbs. Mix everything.
- Take spoonfuls of the filling and add to the center of the squares.
- Take a square, place one corner over the other and pinch together. Take the other corner and repeat. Pinch together the four openings. Now take the two edges and pinch them together as well, placing over edge over the other.
- Add water to a tiered steamer. Lay out Manti on tiers. Cover steamer and cook 20-25 minutes. All steamers are different, check a Manti to see if it’s ready. If using different meat, it’ll need about 40 – 60 minutes.
- Enjoy with butter and sour cream.