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Monday, September 24, 2012

“Manti” Steamed Dumplings with Meat {Манты}

Although this dish is very popular in Russia, it’s influenced by the Asian cuisine. Cooked in a special 3 layer Steamer. It's commonly served as a one-dish meal. This is one of my favorite  recipes – Manti. It takes time to make em, but it's worth it. 

You will need a 3 layer steamer for this recipe.

Ingredients for  the filling:
8 oz beef 
8 oz pork
1 lb onion
1 tsp sea salt
1/2 tsp smoked sea salt 
1/2 tsp smoked paprika 
1/2 tsp ground coriander
1/6 tsp ground cumin
1/2 tsp pepper 

Ingredients for the dough: (This dough is firm)
3 large eggs
1/2 cup warm water
1 tsp sea salt
3 cups flour (I use Canadian)

Butter for greasing the steamer.

This kind of steamer you will need for manti.
I found precut beef in strips. That made my job much easier:)   
Mince meat into small pieces. 
Add spices 
Mince onion by hand or use a food processor. 
Mix everything really well. I made a large batch of manti, so I made em 2 days in a row. What I figure out that manti tested better when meat stayed overnight. It was less onion smell. So I would suggest to make meat mixture overnight.
For the dough mix eggs and water.
Add salt.

Add flour. You can use a hook looking attachment for Kitchen aid to mix dough.
Another variation for the softer dough is:
4 cups all-purpose flour
1 cup water
1/2 tablespoon salt
I made both. My favorite is with eggs.

Take a piece of the dough and roll a circle shape large enough for 1 tbs of meat filling. 
In the middle pinch two sides together.
Then pinch the other two edges. So it will look like letter H.
Then pinch top and bottom, stretch it a little.
Grease the steamer with butter.
Arrange manti with enough space in between for the steam.  

Cook for 45 min. When you take em out pour melted butter on top.

You can make em looking like roses. Just roll the dough into large strips. Put meat in the middle. Cover the meat and roll into circle like in the picture.

Picture for pinterest:)


  1. Leah where did you buy mantovshitsa??? I love manti and would love to make some:-) Another thing you can add to manti is add cubes of squash and also the fat from meat because it makes it more juicy, atleast that's how I make it:-)

    1. I got matovshitsa in Portland at Asian Market 82nd and Foster. I made manti with pork and beef so they were very juicy. I heard about that you can add pumpking to it. I haven't made it yet. Thanks for the tip Marina:)

  2. Thank you, I will buy it there:) How much was it?

    1. Its $35:) When you use it first time wash it really good. I washed it and still had dark rings in the bottom of manti.

  3. Thank you, now I don't have to borrow one:-)

    1. -:¦:-:¦:- You are welcome Marina-:¦:-:¦:-

  4. My husband is Turkish and Manti is his favorite meal.....I don't make it too often but when we visit Turkey his sister makes it for him quite often. This is quite a famous dish in Turkey and they have special lil' restaurants just selling 'Manti".Thanks for sharing your recipe.

    Irka :-)

    1. You are welcome‹(•¿•)›
      Manti, are a special dish:)

  5. where did u buy beef strips? is it better to grind the meat or in little chops?

    1. I found beef strips at the asian store on Evergreen way in Everett. It taste much better when you cut the meat into small pieces otherwise it will be like pelmeni.

  6. another hint. you can use a bamboo steamer. Easy to find in most asian stores, cheap and you can stack them up as high as you wish!!
    Works great for manti!!!!!

  7. Hi lea, can I ground the meats? or it has to be chopped? I remember eating it grounded:) alana

    1. Hi Alana,
      You can ground the meat too but it will change the taste. It taste much better chopped.

  8. Hi lea, do I boil the water before placING manti?? Alyona

    1. Yes, the water needs to be boiling in order to cook the manti.

  9. Hello Lea, I was just wondering roughly how many mantis do u end up with in this recipe? Thank you Vick

    1. Hi, I didnt count. Made it a while ago :)


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