Stuffed dumplings “Manti”

Stuffed dumplings “Manti”

In addition to Pelmeni and Wareniki, Russian cuisine knows another recipe for stuffed dumplings: Manti. However, this dish has no Russian roots, even if it is extremely popular in Russia.


  • 500 g of flour
  • 500 g of minced beef and lamb
  • Bunch of coriander
  • 1 egg
  • 2 tsp salt
  • Ground pepper
  • 100 ml of cold water
  • Vegetable oil
  • 2 tbsp butter


Manti prove that Russian cuisine has many international influences. These stuffed dumplings are a traditional dish of the peoples of East Turkestan, Central Asia, Turkey, Uzbekistan, Mongolia, Korea, Tatarstan, Bashkortostan, Kyrgyzstan, Kazakhstan and China.

Manti can have different fillings, but the most popular one is finely chopped meat with onions. This is packed in thinly rolled dough and cooked on steam. The steamed dumplings are very juicy and highly aromatic - they are normally eaten without cutlery.

Traditionally, the filling for Manti is made of lamb. However, this meat has a fairly peculiar flavor that not everyone appreciates. But you can use beef or mixed minced meat instead. The most important thing in this dish is actually the cooking vessel: a special pressure cooker called Mantowarka that you can buy in a Russian supermarket.

Stuffed dumplings “Manti”, detailed photo recipe

90 minutes

1. Add 100 ml ice cold water to the egg. Season with salt and pepper and beat with a fork.

2. Form a hollow in the flour and pour egg mixture into it. Combine to a dough.

3. Chop coriander.

4. Mix minced meat, butter and coriander. Season with salt and pepper.

5. Refrigerate dough for 30 minutes.

6. Roll out dough and cut out circles.

7. Place stuffing in the middle of the circles.

8. Take the left and right side from the dough and close the circle at the top so that the edges remain open at the sides. Close the open edges, creating a kind of "wing".

9. Unit each wing around the Manti.

10. Place the finished Manti for 20 minutes into the fridge.

11. The Manti are cooked in steam on top of a bit of vegetable oil.

12. Place the Manti in the Mantowarka and steam them for 25 minutes.

13. Serve hot with sour cream and fresh green herbs.

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