Uzbekistan · Lamb · No. 422
Uzbek-Style Manti Dumplings with Soured Cream
A single portion of Uzbek cooking, ready in 24 minutes with 10 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Mix the lamb mince with 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
Taste and adjust the seasoning.
- 5
Drizzle with the melted butter and serve topped with soured cream, a scattering of dill and a pinch of paprika.
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