Manty

Manty is a family of dumplings found in Central Asia, the Caucasus, and parts of Russia. The dish consists of a flat, seasoned meat and onion filling wrapped in a dough and sealed with a pleated edge, then typically steamed until tender. The name and form are related to other Central Asian dumplings such as mantı in Turkey and manti in neighboring Turkic cuisines, reflecting shared culinary heritage.

Dough is usually made from wheat flour, water, and salt, with eggs used in some regional versions. Fillings are commonly ground lamb or beef with onions, tempered by black pepper, cumin, and coriander; regional variations may include chicken, pork where permitted, pumpkin, or potatoes. Manty are generally larger than Turkish mantı, shaped into a round or square parcel with a narrow top, and sealed by pleating. They are cooked by steaming in a large household or commercial steamer and served hot.

Manty are typically served with accompaniments such as sour cream, yogurt, garlic oil, or a tomato-based sauce, and may be eaten with broth in some regions. They are a staple in Uzbek, Kyrgyz, Kazakh, Tajik, Turkmen, and Tatar cuisines, with regional differences in dough thickness, size, and spice mix. The dish is culturally associated with family meals, hospitality, and traditional celebrations, and remains popular in home cooking and restaurants across the former Soviet Union and Central Asia.