Manti (Uyghur Dumplings)

  • 1000 ml (4 cups) flour
  • 1 egg white
  • 1 tsp salt
  • 500 gm (~1 lb) chopped or ground lamb
  • 1 Tbsp minced lamb fat
  • 240 ml (1/2 cup) onions, minced
  • 1 small cooked carrot, minced
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon each of salt, pepper, and sugar
  • 1 Tbsp sesame seeds
  • 1 tsp minced fresh coriander

  1. Mix flour, egg white, salt and a cup of warm water and knead until smooth. Let this dough rest for an hour, then roll it out to about twice the thickness of a wonton skin. Cut into three-inch squares.
  2. Mix meat, fat, onions, carrots, cumin seeds, and the salt, pepper, and sugar. Put a tablespoon of this mixture in the centre of the dough, wet the edges (can use water or the yolk), and seal well.
  3. Moisten the tops of the manti and sprinkle sesame sees on them, pat them slightly so they stick.
  4. Place them in a multi tired oiled tray steamer or bamboo steamer. Steam for 25 minutes
  5. If you have further manti to cook remember to oil the trays each time, otherwise they will stick to the base and rip apart.
Sprinkle the steamed dumplings with minced coriander, if desired.