Serving suggestion. Nutrition is approximate.
Equipment
- Kitchen scale and measuring spoons
- Rolling pin
- Multi-tier steamer or wide bamboo steamer
- Food thermometer
Before you begin
US cup = about 240 ml; tbsp = 15 ml; tsp = 5 ml. For flour, grain, cheese and meat, use the listed gram weight for greater consistency. Ingredient weights are raw or dry unless specifically labeled cooked or drained.
- Makes twelve manti. A steamer with room for all twelve is needed for the stated cook time.
- Use beef around 15% fat; very lean mince makes a drier filling.
Make it work
- Leaky seams often mean filling touched the wrapper edges. Keep edges clean and pinch twice.
Prep 55 min · Cook 45 min · Waiting 30 min
Plan about 130 minutes: 55 minutes preparation, 45 minutes cooking and 30 minutes resting, chilling or marinating. Times are estimates; ingredient size and equipment affect the result.
Ingredients
- 1 1/4 cups (160 g) all-purpose flour, plus 2 tsp (5 g) for dusting
- 1/3 cup (80 ml) warm water
- 8.8 oz (250 g) ground beef, about 15% fat
- 5.3 oz (150 g) onion, finely diced
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (3 g) salt, divided
- 1/4 tsp (0.5 g) black pepper
- 1 tbsp (15 ml) cold water for filling
- 1 tsp (5 ml) neutral oil for the steamer
- 1/2 cup (120 g) plain yogurt
Step-by-step method
- Make the dough
Mix the 160 g (1 1/4 cups) dough flour with half the salt. Add measured warm water and mix to a firm dough; knead 8–10 minutes until smooth. Keep the 5 g dusting flour separate. - Rest covered
Cover dough tightly and rest at room temperature for 30 minutes so it rolls without springing back. - Prepare the filling
Dice onion very finely, about 1/8 inch (3 mm). Mix raw beef, onion, cumin, pepper, remaining salt and the separately listed cold filling water. Cover and refrigerate while rolling dough. - Prepare the steamer
Brush steamer baskets with all the measured oil. Fill the base with enough water for at least 45 minutes of steaming without touching the baskets; bring to a steady simmer. - Roll twelve wrappers
Use the reserved flour to dust the board lightly. Divide dough into twelve equal pieces, keep unused pieces covered and roll each to a 4-inch (10 cm) round about 1/16 inch (1.5 mm) thick. - Fill and close
Divide filling equally between wrappers, about 35 g (1.2 oz) each. Bring opposite edges together and pinch all seams firmly, making closed parcels; keep the outer edges free of wet filling. - Steam without crowding
Arrange with at least 1/2 inch (1.3 cm) between parcels. Cover and steam for 35–40 minutes after steam returns, keeping the water simmering steadily. Refill the base with boiling water if necessary. - Check the filling
Open one dumpling and check the meat center for 160°F (71°C). Dough should be tender with no raw flour layer. If your steamer requires batches, repeat cooking; allow extra time. - Serve
Lift gently with an oiled spatula. Serve six manti per person with half the yogurt.
Cook’s notes
Steaming water is separate from the measured dough and filling water. The recipe uses ground beef; hand-chopped beef is another traditional option.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours; keep at 40°F (4°C) or colder and use within 3 days.
- Reheat cooked portions to 165°F (74°C), adding a little water if needed.
Allergens
Milk, Wheat. Check packaged ingredients for additional allergens and cross-contact.
Approximate nutrition
Per serving: 660 kcal · Protein 35 g · Carbohydrates 73 g · Fat 24 g.
Approximate per serving, based on USDA SR Legacy ingredient data and representative estimates where an exact product is unavailable, divided by two portions. Brands, drained weights, discarded marinade/coating and cooking losses vary. Optional sides are excluded.