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Manty: Why They're Cooked Only Over Steam

To call manty "big dumplings" is to insult both manty and dumplings. They're never boiled in water, only steamed; the meat is chopped by knife, not minced; and pumpkin often goes into the filling. These three rules make manty a completely different dish.

A Kvazar guide · Updated 2026 · ~7 min read

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Manty look familiar — large "dumplings" gathered into elegant little knots — and so a traveler often underrates them. Wrongly: it's one of the most beloved dishes of Uzbek cuisine, with its own strict technology. Manty share with dumplings only the idea of "dough plus meat filling"; everything else — thicker dough, more roughly chopped meat, a fundamentally different cooking method. Let's work out how manty differ from dumplings and why they're cooked exclusively over steam.

In short: manty are large parcels of thin unleavened dough with a filling, cooked only over steam in a special multi-tier pot — the manty-kaskan (steamer). The filling is made of meat (lamb or beef) chopped by knife, with a lot of onion and pieces of tail fat; pumpkin (kadi) is often added. Pork isn't put in manty. They differ from dumplings in size, in the way they're shaped, and in the fact that they aren't boiled in water.
In this guide What manty are How manty differ from dumplings Why they're cooked over steam How manty are shaped and cooked FAQ

What are Uzbek manty?

Manty are a traditional dish of the Turkic peoples of Central Asia (Uzbeks, Uyghurs, Kazakhs and others): large "envelopes" of thin unleavened dough with a juicy filling, cooked over steam. In Uzbekistan manty are a festive and at the same time homely dish: they're made as a family, in large numbers, and served hot, drizzled with butter, sprinkled with herbs and accompanied by sour cream, katyk (a sour-milk drink) or a spicy tomato sauce.

The dough for manty is made unleavened — flour, water, sometimes an egg — and rolled thinner than for dumplings, but it must stay strong to hold the filling's juice. Manty are shaped large, the dough pinched into a knot on top or gathered into a "pouch" — every cook has their own form, often a family signature.

Dumplings are tossed into boiling water by the handful. Manty are set on the steam one by one, like in a display case. It's a dish you can't make in a hurry.

How do manty differ from dumplings?

In three things. First, size and shaping: manty are noticeably larger and formed into knots or pouches, not like dumplings. Second, the filling: the meat is chopped by knife (not ground into mince), with lots of onion and, always, tail or inner fat for juiciness, and often pumpkin; pork isn't used. Third, and this is the main thing, manty are cooked only over steam, whereas dumplings are boiled in water.

Because of steaming, manty keep their shape, don't boil apart and hold all the juice inside — at the first bite the hot broth practically pours out, so it's neater to eat them with the hands. Knife-chopped meat gives a texture mince never has, and pumpkin (kadi) adds juiciness and a light sweetness. The same principle of "chop the meat, don't grind it" you'll meet in samsa too.

Three differences between manty and dumplings: cooked over steam (not boiled) · meat chopped by knife + tail fat · larger and pinched into a knot. Plus often pumpkin in the filling.

Why are manty cooked only over steam?

Steam gently brings manty to readiness without softening the dough or washing out the juice, as happens when boiling in water. Thanks to this, manty keep their shape, stay handsome and hold all the meat broth inside. They're cooked in a manty-kaskan (steamer) — a multi-tier pot with lattice tiers set over boiling water. The tiers are brushed with oil so the dough doesn't stick.

If there's no kaskan, manty are cooked in any steamer, or improvised: an oiled plate is set in a large pot over water and the lid closed tightly. But you mustn't boil manty in water like dumplings — the bottoms will come unstuck, the juice will leak out, and you'll get a completely different dish. So a kaskan steamer is a required tool, not a whim.

How are manty shaped and cooked?

Every family has its own exact proportions — here's the logic by which manty are assembled almost everywhere.

Basic logic · Uzbek manty

Manty: the order of steps

  1. Mix the dough. Flour, water, salt (optionally an egg) — stiff, like for dumplings; roll into a ball, cover and rest 30–40 minutes.
  2. Make the filling. Chop the meat by knife into small pieces, take plenty of onion, add pieces of tail/inner fat (optionally pumpkin/kadi), salt, pepper, cumin and herbs.
  3. Roll and fill. Roll the dough thin, cut into squares or rounds, put filling in the center of each.
  4. Shape. Pinch the dough into a knot or pouch, sealing tightly so the juice doesn't escape.
  5. Set on the steam. Brush the kaskan tiers with oil, lay out the manty so they don't touch, sprinkle with water.
  6. Steam. Covered, about 40–45 minutes until done.
  7. Serve. Hot, with butter, herbs and a sauce — sour cream, katyk or tomato.

Frequently asked questions about manty

How do manty differ from dumplings?

Manty are larger and pinched into a knot; the meat is chopped by knife rather than ground into mince, with tail fat and lots of onion added, often pumpkin. The main thing — manty are cooked over steam, while dumplings are boiled in water. Pork isn't put in manty.

Why can't manty be boiled in water?

In water the thin dough comes unstuck, the juice leaks out, and the manty lose their shape. Steam brings them to readiness gently, keeping the broth inside and the handsome shape. So manty are cooked only over steam.

What is a manty-kaskan?

The manty-kaskan (steamer) is a special multi-tier pot with lattice tiers set over boiling water for steaming. The tiers are brushed with oil so the dough doesn't stick. Any steamer can replace it.

What filling do Uzbek manty have?

Most often knife-chopped meat (lamb or beef) with plenty of onion and pieces of tail fat for juiciness. The addition of pumpkin (kadi) is very popular. There are lean versions too — with pumpkin, greens or other vegetables.

What are manty served with?

Hot, drizzled with butter and sprinkled with herbs. They come with sour cream, katyk (sour milk) or a spicy tomato sauce. Manty are usually eaten with the hands, because there's a lot of hot juice inside.

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