Uzbek Lamb Dumplings
- 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
- 1½ cups of flour
- 1½ cups of water
- ¼ cup of finely cut fresh dill leaves or fresh mint
- ¼ cup of unflavored yogurt
- 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.