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1
Make and Rest the Dough
40 Mins
Room temperature, about 22°C (72°F)
Mix the flour with 3g of the salt, add the beaten egg and about 150 ml lukewarm water, and knead for 8–10 minutes until the dough is smooth and firm. Cover with a damp cloth and rest for 30 minutes.
A firm dough rolls thinner and holds its shape — soft dough sags and tears around the filling.
Done when: The dough is smooth, springs back when pressed, and no longer sticks to your hands.
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2
Mix the Beef and Onion Filling
10 Mins
Room temperature, about 22°C (72°F)
Put the ground beef in a bowl with the diced onion, pumpkin, garlic, black pepper, cumin, coriander and the remaining 3g of salt. Mix with your hands until just combined, then work in the butter cubes. Do not overwork it — a loose mix stays juicy.
The onion should be at least half the weight of the meat — it melts into juice in the steamer and keeps the beef from drying out.
Done when: The filling holds together when squeezed but still looks loose and crumbly, not like a paste.
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3
Fill and Pinch the Dumplings
30 Mins
Room temperature, about 22°C (72°F)
Roll the dough out to about 2 mm thick, cut it into 10 cm squares, and place a heaped tablespoon of filling in the centre of each one. Bring the four corners up, pinch the edges together, then pinch the pairs of corners together to seal — a tight seal is what keeps the juices inside.
Pinch twice: once to close the corners, once more to make sure no seam can open in the steam. A dab of water on the edges helps the dough grip.
Done when: Each dumpling is plump, tightly sealed, and about the size of a small fist.
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4
Steam Until Tender and Juicy
40 Mins
Boiling water, 100°C (212°F)
Bring 500 ml of water to a boil in the bottom of a multi-tier steamer (a manty-kazan) or a large pot with a steamer insert. Brush the steamer trays lightly with melted butter, set the dumplings on them with space between each one, and steam with the lid on for 35–40 minutes.
Do not lift the lid in the first 20 minutes — the rush of cool air can make the dough collapse and wrinkle.
Done when: The dough is tender and slightly translucent, and the centre of the filling is steaming hot, at least 71°C (160°F) for ground meat.
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5
Serve Hot with Sour Cream and Vinegar
5 Mins
Serving temperature, above 63°C (145°F)
Lift the trays out and set the manty on a warm platter. Brush them lightly with melted butter so they shine, scatter the chopped dill over the top, and serve at once with the sour cream and vinegar on the side.
Eat the first one carefully — bite a small hole and let the steam out before taking a full bite.
Done when: The manty are glossy, hot, and soft to the touch; the filling juices run when one is cut open.
auto_awesome Finishing Touches & Plating
Serve the manty straight from the steamer, glistening with a little melted butter, with sour cream, vinegar and dill on the side — eat them hot, with your hands or a fork, and bite carefully: the juices inside are scalding.
Kyrgyzstan
3h 15m
France
Vietnam