Manty

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== Description ==
Uzbek Lamb Dumplings
== Ingredients ==
=== Filling ===
* 1½ pounds of lean lamb, finely ground
* 1½ cups of finely chopped onions
* 2 teaspoons of salt
* ½ teaspoon of freshly ground black pepper
* 6 tablespoons of butter
=== Dough ===
* 1½ cups of flour
* 1½ cups of water
* ¼ cup of finely cut fresh dill leaves or fresh mint
* ¼ cup of unflavored yogurt
== Directions ==
# For the filling, mix the ground lamb, chopped onions, salt and pepper in a mixing bowl and beat with a wooden spoon until well combined.
# Pour the flour into a large mixing bowl, make a deep well in the center and pour in the water.
# Mix vigorously until smooth, then gather the dough into a ball and transfer it to a lightly floured surface.
# Roll out into a rectangle about 1/16 inch thick.
# With a 4½ inch cookie cutter, cut out 18 to 20 circles of dough and spoon about 5 teaspoons of filling in the center of each.
# Top each circle with 1 teaspoon or butter and draw up the sides of the circles so that they meet in the middle, enclosing the filling.
# Dip your fingers in water, pinch the top closed and twist it to form a small pouch.
# Steam the manty in the following fashion: pour enough water into a large kettle to come about 1 inch up the side.
# Bring to a boil over moderate heat and set a colander into the kettle.
# Place the manty in the colander, cover the kettle securely and lower the heat.
# Steam for 15 minutes, then transfer the manty to individual bowls or to a large serving bowl.
# Sprinkle with the dill or mint and serve with yogurt, either as an accompaniment to the soup of alone as a light luncheon dish.
Category:Dill leaf Recipes
Category:Ground lamb Recipes
Category:Mint Recipes
Category:Recipes that need photos
Category:Dumpling Recipes
Category:Uzbek Meat Dishes
Category:Yogurt Recipes