Uzbek Manti Recipe

I cannot explain how excited I am to share this recipe with you. This is a recipe my mother-in-law taught me many, many years back. I’ve been meaning to share it but just never got around to it. Finally, here we are (now you can be excited, go ahead, smile.. real big..). It’s pretty fantastic. It’s kind of like a mix between Vareniki with potatoes and pelemeni. 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 a 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.

Uzbek Manti Recipe ValentinasCorner.com

These Manti are small and bite size, traditional Manti are supposed to be bigger in size. If you prefer larger Manti when cutting your strips, cut them closer to 3″ – 3 1/2″.

Uzbek Manti Recipe ValentinasCorner.com
[Manti are also great to freeze. 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. 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. :)..]

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.

 

Ingredients for Uzbek Manti:

Manti dough-

1 cup water

1/3 cup milk

1 egg

4 to 4 1/3 cups flour

1 1/2 tsp salt

Manti filling-

1 pound chicken thighs

1 pound potatoes

1 small onion

1 stick butter

2 garlic cloves, minced

1 1/2 tsp salt
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp pepper
Butter, for serving
Sour cream, for serving
Favorite herbs to taste, chopped
Makes: 55 – 75 manti, depending how big you make your squares
How to make Uzbek Manti:
Prepare Dough- In a bowl, lightly beat egg, add water, milk and salt; mix well. With a dough hook attachment, add 2 cups flours, mix until combined. Add 2 more cups and mix until smooth. Continue adding flour if necessary, dough should not stick to the sides of the bowl or your fingers.. (I usually end up using 4 1/4 cups). Cover bowl and let the dough rest, it becomes softer and easier to work with. (Be sure dough is completely covered so it doesn’t dry.)
Uzbek Manti Recipe ValentinasCorner.comPrepare 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.
Uzbek Manti Recipe ValentinasCorner.comDivide dough into two. Return one of the halves 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.
Uzbek Manti Recipe ValentinasCorner.com
Fold the circle as if it’s and accordion going back and forth.
Uzbek Manti Recipe ValentinasCorner.com
With a sharp knife cut about every 2 1/2 inches.
Uzbek Manti Recipe ValentinasCorner.com
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.
Uzbek Manti Recipe ValentinasCorner.com
Uzbek Manti Recipe ValentinasCorner.com
Lay out the squares. Some pieces may not be complete squares, edges, just take two pieces and stick them together.
Uzbek Manti Recipe ValentinasCorner.com
Uzbek Manti Recipe ValentinasCorner.com
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.
Uzbek Manti Recipe ValentinasCorner.comTake spoonfuls of the filling and add to the center of the squares.
Uzbek Manti Recipe ValentinasCorner.comTake a square, place one corner over the other, lightly pull 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.
Uzbek Manti Recipe ValentinasCorner.com
 Uzbek Manti Recipe ValentinasCorner.com
To 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.
Uzbek Manti Recipe ValentinasCorner.com
5 from 1 vote
Uzbek Manti Recipe ValentinasCorner.com
Uzbek Manti Recipe

Recipe for Uzbek Manti filled with potatoes and chicken.

Servings: 55 75- meatballs
Author: Valentina's Corner
Ingredients
Manti dough-
  • 1 cup water
  • 1/3 cup milk
  • 1 egg
  • 4 to 4 1/3 cups flour
  • 1 1/2 tsp salt
Manti filling-
  • 1 pound chicken thighs
  • 1 pound potatoes
  • 1 small onion
  • 1 stick butter
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp coriander
  • 1/4 tsp cumin
  • 1/4 tsp pepper
  • favorite herbs to taste, chopped
Serve with-
  • butter
  • sour cream
Instructions
Prepare filling-
  1. 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.

  2. 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.
  3. Lay out the squares. Some pieces may not be complete squares, edges, just take two pieces and stick them together.
  4. 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-
  1. Take spoonfuls of the filling and add to the center of the squares.
  2. 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-
  1. 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.
  2. Enjoy with butter and sour cream.
Uzbek Manti Recipe ValentinasCorner.com

Valentina's Corner

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

    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

      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

    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

      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

    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

      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

    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

      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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