Manti (Манты) on a round Uzbek platter served with sour cream

Manti - Russian Steamed Dumplings (Манты)

Manti Steamed Dumplings made with ground beef and pumpkin. Popular across Russia, Kazakhstan and Uzbekistan. Delicious with sour cream - Russian Manti (Манты)

Course Dinner, Main
Cuisine Central Asian, Russian, Uzbek
Keyword Manti
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Author Peter's Food Adventures


For the dough

  • 5 cups flour
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 egg
  • 1 1/2 cups of water

For the filling

  • 3-4 large onions
  • lbs /750g pumpkin pieces
  • lbs /750g ground beef and lamb mixed
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup oil
  • 3/4 cup water


  1. In a chopper or food processor, pulse the pumpkin and onion separately, not too finely, still in small chunks. Alternatively, cut into small cubed pieces. Mix together with the meat, salt, pepper, oil and water, using your hands, until combined. Set aside.
    Manti Meat Stuffing
  2. Mix dough ingredients together and knead on the counter for about 5 minutes, until dough it's a smooth ball. Let the dough rest for half and hour and give it a good knead again for a few minutes. Cover with a bowl and let it rest for at least 1 more hour.
    Kneading Dough for Manti (Манты)
  3. Cut dough into pieces. Using a rolling pin, roll out the dough into a thin layer (about 1/8"). It's much easier to use a pasta roller, or I use a KitchenAid Mixmaster pasta roller attachment. Take the cut piece of dough, roughly roll with a rolling pin until it's able to be rolled through the pasta maker. First time, I rolled it on a thicker setting #1, then follow through with a thinner setting #2, which gets you to the desired thickness. Sprinkle flour on the pasta pieces to prevent them from sticking to the table.
    Rolling Dough for Manti
  4. Use a large can or a glass for cutting the shape of the dough circles. We used a Cadbury's Hot Chocolate Can which has a 4"/10cm diameter. Cut circles with the can, combine the off cuts into a ball, knead and roll out again. This process always easier with 2 people. One rolling, one cutting, then making manti together.
    Cutting Manti circles
  5. There are many ways to shape manti, here are my 2 favorites. Put about a generous tablespoon of meat mixture into the circle piece of dough, careful for the meat not to touch the sides of the dough or it won't stick shut. Pinch and close the opposite sides of the dough together (corner to corner) until you have a little pinched dough pocket. Place on a tray and put in the freezer until frozen solid. Put in ziploc bags until ready to steam (or you can eat them fresh as in the next step).

    Making Manti
  6. Put about a generous tablespoon of meat mixture into the circle piece of dough, careful not to touch the sides of the dough or it won't stick shut. Pinch the middle of the dough together in the centre. Pinch the adjacent sides together, meeting in the centre, pinching all edges of the dough closed. It's going to kind of look like a star shaped pillow. Place on a greased steamer disks, about 1/2" apart from each other. Some use butter, but I generously sprayed oil.
    Making Russian Manti
  7. Bring water in your mantavarka (steamer) to a boil. Place the steamer trays over the water and steam manti for about 30-40 minutes, until the meat is cooked.

    Manti in a steamer
  8. Serve with Sour Cream and dill, or Lazadhzan, or with ketchup.

    Узбекские манты