Uzbek Manti Recipe

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.

Uzbek manti on a plate with a side of sour cream, a fork and topped with fresh greens.

manti recipe-

Manit 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.

manti filling-

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.

Five manti dumplings on a plate with fresh greens and a dollop of sour cream.

can I freeze manti?-

Manti are great to freeze! Just prepare everything as instructed. Lay out onto a cutting board or tray, dust with flour. Place in freezer. Once completely frozen, place into Ziploc bag. 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 one and don’t have one.

how to prepare the manti dough-

  • In a bowl, lightly beat an egg, then add in water, milk, and salt. Mix.
  • Add flour 2 cups of flour and mix until combined. Add in 2 more cups and knead until smooth.
  • Continue adding flour until the dough does not stick to your finger or the sides of the bowl.
  • Cover and let dough rest. NOTE: Letting the dough rest, the dough becomes softer and easier to work with.
How to prepare the manti filling made with cubed potatoes, chopped onions, and cubed chicken.

prepare the filling-

  • Place butter into 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.
How to prepare the dough for manti.

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.
  • Lay out the squares.
How to add chicken filling on the dough for manti dumplings.

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.

How to form manit, how to close and fold the Uzbek dumplings.

to cook-

  • 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.

Steamed and buttered Uzbek Manti on a plate with a fork and sour cream.

Try these other great Uzbek recipes:

Print Recipe
5 from 1 vote

Uzbek Manti Recipe

Recipe for Uzbek Manti filled with potatoes and chicken.
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean
Keyword: manti
Servings: 8 servings
Calories: 180kcal
Author: Valentina's Corner

Ingredients

Manti dough-

  • 1 cup water
  • 1/3 cup whole milk
  • 1 large egg
  • 4 cups all-purpose flour
  • 1 1/2 tsp table salt

Manti filling-

  • 1 pound chicken thighs
  • 1 pound potatoes
  • 1 small onion
  • 1 stick unsalted butter
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground black pepper
  • favorite herbs to taste, chopped

Serve with-

  • unsalted butter
  • sour cream

Instructions

Prepare filling-

  • 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.

Assemble-

  • 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.

Cook-

  • 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.
Nutrition Facts
Uzbek Manti Recipe
Amount Per Serving
Calories 180 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Cholesterol 77mg 26%
Sodium 791mg 33%
Potassium 391mg 11%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 11g 22%
Vitamin A 1.8%
Vitamin C 9.6%
Calcium 4.1%
Iron 13.4%
* Percent Daily Values are based on a 2000 calorie diet.
Uzbek Manti Recipe ValentinasCorner.com

Valentina's Corner

Show 8 Comments
  • Ellie 01/31/2019, 6:23 pm Link Reply

    These look great! What kind of herbs do you use? There are so many, and I’ve never made them. Thanks, I’m going to try them this weekend!

    • Valentina's Corner 02/01/2019, 11:08 am Link Reply

      Ellie, you can use cilantro, parsley, dill or a combination of them. Whatever herbs you like, you can use them. 🙂 I hope you love this amazing recipe.

  • rita 09/13/2017, 12:34 am Link Reply

    I’m from Kazakhstan and we eat manti often and everybody is always excited if that’s what’s on the menu. However, I’ve never heard of such a combination for manti, chicken and potatoes! That’s very interesting. We fill ours with lamb, pumpkin and onions plus spices. Maybe give it a try, it’s also delicious!

    • admin 09/14/2017, 8:22 pm Link Reply

      Hi Rita,
      So nice to meet someone from my hubby’s neck of the woods. You are the second person that has commented about a pumpkin filling. Oh please tell me more about it?! What all do you do? Can’t wait to try it. Yes, these are maybe not your traditional Uzbek Manti but they are SOOO good. Do give them a try. Thanks for visiting, Rita.. 🙂

  • Katie matvey 03/28/2017, 6:41 pm Link Reply

    Hi Valentina! I made these yesterday and put 2 trays in the freezer. Do I need to thaw before steaming or cook as is? Also, do I need to increase cooking time? The ones we ate fresh were delicious, thank you:)

    • admin 03/30/2017, 5:49 pm Link Reply

      Hi Katie,
      I am so glad you gave these a try. We LOVE them. You know what, you technically do not have to thaw them, my mother in law just cooks them an extra couple minutes. Me, however, I like to lay them out on the disks and let them thaw a little (maybe like 5-10 minutes, just so they aren’t frozen). Either way you do it, they will taste great. 🙂
      Thanks for visiting.

  • Olga 09/27/2016, 8:39 pm Link Reply

    Hi Valentina,
    You pour hot water in the pot of your steamer, or cold? Do you grease bottom and sides of the steamer with anything?

    • admin 09/29/2016, 5:03 pm Link Reply

      Hi Olga, yes, grease bottom and sides and bottom of disks with either butter or baking spray. Honestly, it doesn’t matter if you add cold or hot water, I’ve done both and it didn’t see a difference. I think my mother-in-law boils her water first then adds the disks. I don’t see a difference. Thank for the questions, I’ll update recipe:).
      Oh I do hope you enjoy these!

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