Manti Recipe for Steamed Beef and Onion Dumplings
This manti recipe makes large Central Asian steamed dumplings with beef, onion and cumin.
This manti recipe makes large Central Asian steamed dumplings with beef, onion and cumin. The thin dough encloses a juicy filling without a broth-heavy sauce. It is distinct from the tiny boiled Turkish mantı served under yogurt sauce. A multi-tier steamer makes the batch easier, but a single tray works in several rounds. Keep the raw filling cold, leave spaces between the dumplings and check the meat temperature before serving.
What matters for manti
Onion contributes moisture, so chop it finely instead of blending it into watery puree. Beef with some fat stays juicier than very lean mince. Roll dough around 1–2 mm thick: thicker wrappers can remain tough even after the meat cooks. Greased steamer trays help release the soft bases without tearing.
Recipe at a glance
Yield: 24 large dumplings; 4 servings. Preparation: about 60 minutes. Cooking: about 45 minutes. Total elapsed time: about 135 minutes. Includes about 30 minutes for the resting, rising, cooling or chilling described below.
How to make manti
Recipe card
Manti Recipe for Steamed Beef and Onion Dumplings
Equipment: Multi-tier steamer; rolling pin; board; food thermometer.
Ingredients
Dough
Filling
Main
Instructions
Knead and rest
Mix dough flour and salt, then egg and water. Knead 8 minutes until smooth and firm. Cover and rest 30 minutes.
Mix cold filling
Combine beef, onion, cumin, filling salt and pepper. Refrigerate until ready to portion.
Roll and fill
Divide dough into four pieces. Keep three covered while rolling one to 1–2 mm thickness. Cut 10 cm squares. Place about 30 g filling in each; use scraps to reach 24 wrappers.
Seal parcels
Bring opposite corners together above the filling and pinch. Join the other corners, then pinch remaining seams so juices stay inside. Avoid stretching thin spots. Put on greased trays with 2 cm gaps.
Steam thoroughly
Bring water beneath trays to a steady boil. Cover and steam 40–45 minutes, maintaining water level. Check the thickest filling reaches 71°C/160°F and dough is tender. Rest 2 minutes before gently lifting and serving with yogurt.
How to tell when it is ready
Dough is tender and meat centers reach 71°C/160°F without relying on color alone.
Tips
- Roll thin wrappers.
- Keep filling chilled.
- Seal open seams.
- Leave gaps on steamer trays.
Troubleshooting
- Bases tear: grease trays and lift with a broad utensil.
- Tough dough: roll thinner next time and extend steaming.
- Dry filling: choose beef with some fat.
Substitutions
- Use lamb mince instead of beef.
- Finely diced pumpkin can replace half the meat for a different filling.
Variations
- Add 1 tsp grated garlic to the serving yogurt.
Serving suggestions
- Serve hot with yogurt.
- Offer chili oil.
- Add cucumber salad.
- Use a deep platter to retain juices.
Make ahead
Fold and refrigerate a few hours ahead or freeze promptly for a later meal.
Storage
Refrigerate cooked manti 3–4 days and re-steam to 74°C/165°F. Freeze uncooked dumplings separately, then bag up to 2 months for quality. Steam from frozen with extra time and check center temperature.
Food safety
Keep perishable ingredients at 4°C/40°F or below. Refrigerate perishable leftovers within 2 hours, or within 1 hour above 32°C/90°F. Use clean equipment and separate raw animal ingredients from ready-to-eat food.
Frequently asked questions
Are these Turkish mantı?
No. This version makes larger steamed Central Asian dumplings.
Can I stack them while steaming?
Use separate trays; direct stacking makes wrappers stick and blocks steam circulation.
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