Uzbekistan · Lamb · No. 422
Manti Dumplings with Soured Cream
One portion, 24 minutes, and only 10 minutes of chopping.
Per portion
680kcal
26 gProtein
53 gCarbs
39 gFat
Calories from protein 16%, carbs 32%, fat 52%. Estimated from the ingredients.
Roughly £1.70 a portion.
Method
- 1
Mix the lamb mince with ¼ tsp salt, the onion, cumin and pepper.
- 2
Place a teaspoon of filling in the centre of each wrapper, dampen the edges with water and pinch closed into small parcels.
- 3
Steam the dumplings in a steamer basket over simmering water for 12–14 minutes until the lamb is cooked through.
- 4
Season to taste, then drizzle with the melted butter and serve topped with soured cream, a scattering of dill and a pinch of paprika.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/manti-dumplings-with-soured-cream/
