▶️ How to make Traditional Uzbek Pork Dumplings - LIVESTREAM
Traditional Uzbek Pork Dumplings
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Category
Appetizer
Servings
2-4
Prep Time
15-30 minutes
Cook Time 🍳
90-120 minutes
Chef
Chef Anna
With Chef Anna's infectious enthusiasm and expert guidance, you will learn to make traditional Uzbek Manti - giant, juicy dumplings filled with tender meat, onions, and spices. As you dive into the art of Manti making, Anna will share with you the secrets to creating the perfect dough and the most flavorful fillings. You'll learn to shape the dough into delicate little pockets, steam them to perfection, and savor the delicious, savory flavors as you take your first bite. The dumplings will be served with red ajika sauce and tangy yogurt.
Ingredients 🍲
❄ PLEASE KEEP REFRIGERATED BEFORE CLASS ❄
- Large mixing bowl
- Fork
- Plastic wrap
- Knife
- Cutting board
- Rolling pin
- Bamboo or metal steamer
- Large pot for steamer
- Medium mixing bowl
- Food processor or blender
- Sheet tray
- 3 cups all purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 whole eggs
- ⅔ cups water
- 1 tablespoon sunflower oil
- Butter & Greek yogurt, for serving
- 1 lb ground pork
- 1 yellow onion
- 1 ½ teaspoon kosher salt
- 1 teaspoon granulated garlic
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 2 medium red bell pepper
- 1 medium Fresno chili
- 1 medium (5 ounce) tomato
- 2 cloves garlic
- 2 tablespoons horseradish
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
MISE EN PLACE 🥄
For the Dough
For the Filling
Spice Mix
For the Ajika Sauce
Directions 📝
***Homework (Make the dough)*** 1 hour before the class
In a large bowl, stir together the 3 cups of flour and 1 teaspoon salt.
Make a well in the center of the flour and add the eggs, water, and oil.
Using a fork, carefully whisk the egg mixture until well combined. Slowly start incorporating flour into the egg mixture until the dough forms a shaggy mass.
Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes.
Shape the dough into a ball and wrap in plastic wrap. Let it rest at room temperature until class.
Prep During Class
Finely dice a medium yellow onion.
In a medium bowl combine the ground pork, onion, and Anna’s Manti Spice Mix.
Mix the ingredients well and then add about ⅓ cup of water and mix until combined. The mixture should be moist but still hold together in one piece.
Shape the Dumplings
Unwrap the dough and place it on a lightly floured work surface. Divide the dough in half. Lightly roll each half into a sausage shape. Cut each sausage into 12 equal pieces.
Roll each piece into a 5-inch circle. Place about 2 tablespoons of filling in the center. Pull two opposite edges together and pinch them firmly to seal above the filling. Do the same with the two other edges. You will get an X-like shape. Pinch the corners of the dumpling together to get an infinity-like shape.
Lightly butter your steamer and arrange the manti about 1 inch apart. Steam for 15-20 minutes or until the filling is juicy and cooked all the way.
- *If you want to save them for later, place the dumplings on a lightly floured tray or cutting board and freeze them. Once the dumplings are solid, place them in zip locks and store them until needed.
Make the Ajika Sauce
Core, seed, and coarsely chop the bell pepper and chili pepper. Roughly chop the tomato. Place into the bowl of a food processor.
Add the cloves of garlic, freshly grated horseradish, red wine vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt.
Pulse until smooth.
Adjust the seasoning to taste.
Serve the manti with melted butter, yogurt, and ajika sauce.
- *Refrigerate any excess sauce in an airtight container for up to four weeks. The flavor will continue improving over time.
Note from the Chef 👩🍳
But wait, there's more! As a bonus, you can try this vegetarian version of Manti. filled with sweet and savory
butternut squash, caramelized onions, and fragrant spices. It's a delicious twist on a classic dish, perfect for those seeking a meat-free option.
Butternut Squash Filling
Ingredients
3/4 lb butternut squash, peeled and diced into ¼ inch cubes
1 medium onion, diced
2 tablespoons butter, melted
1 teaspoon salt, or to taste
½ teaspoon black pepper
¼ teaspoon coriander
¼ teaspoon cumin
To make
1. Preheat the oven to 400F.
2. Combine all of the ingredients into a medium bowl. Mix well with a spoon.
3. Arrange the squash mixture in one layer on a baking sheet and roast for 20-25 minutes until the squash is
tender, turning once with a metal spatula.
4. Assemble the dumplings as described in the “Shape the Dumplings” section of your recipe.
5. Enjoy!
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