Kyrgyz Manti Recipe (Steamed and Boiled)
Learn how to make traditional Kyrgyz manti both steamed and boiled with step-by-step guidance on dough, filling and cooking.
Ingredients
Ingredients
Step-by-Step Method
Prepare Dough
Mix flour, eggs, salt, and water to form a firm dough.
Rest Dough
Divide dough into three parts, wrap in plastic, and let rest for 1 hour.
Make Filling
Sauté grated carrot in oil, add onion, drain, then mix with beef, milk, spices, and parsley.
Roll Dough
Roll each portion thinly on a floured surface.
Cut and Fill
Cut dough into squares and place a teaspoon of filling in the center.
Shape Open Manti
Pinch two opposite sides and fold the remaining sides to form an open pouch.
Shape Closed Manti
Fold two edges, then seal the other sides by pressing together to enclose the filling.
Steam Manti
Set steamer over water, arrange manti, cover and steam for 30 minutes.
Boil Manti
Boil manti in salted oil water for 10 minutes, then drain with a slotted spoon.
Serve
Serve the manti topped with garlic yogurt and melted butter.