Manti Recipe (Russian Meat Dumplings)

Manti is a type of dumpling that very popular in Russia. Manti are normally made with either seasoned lamb or ground beef wrapped in homemade dough. Manti are cooked in a steamer and then topped with either butter, sour cream, or onion (or garlic) sauce. Manti recipes varies from region to region. I learned my version from my aunt Vera. I was very excited when she offered to show me how make these delicious dumplings because aunt Vera prepares dishes the authentic way.  No short cuts here, we made everything from scratch. 

***NOTE: My kids do not eat lamb or beef so I had to use chicken but if you want to achieve the original authentic taste, use lamb or beef.Also, I do not have a steamer so I used my rice cooker instead.  My rice cooker has two steaming disks which worked out perfectly.

About 5 3/4 cups of all-purpose flour
1 egg
1 1/4 cups of warm water
1/2 stick butter, melted
1 teaspoon of salt
2lb ground chicken
2 medium russet potatoes
2 onions 
1 Tbsp. salt
1 tsp. of black pepper
1/2 tsp. cumin
In a bowl combine together flour and salt. Pour the warm water, melted butter and crack 1 egg. If you have a standing mixer or a machine to make the dough, use it. If you don’t, just mix everything well and knead the dough for 5-6 minutes. The longer and better you knead, the easier it will be to roll the dough later. Cover the ready dough with a plastic wrap. Let it rest for 10-20 minutes. The ideal dough should not be too soft or too hard to work with.

Thinly slice the onions. If you have a food processor, utilize it instead.
Cut potatoes into small cubes, about 1/4 inch.

In a large bowl combine ground meat, potatoes, onions, salt and spices. Mix well.

Rolling the dough:
Fill the bottom of the steamer with water (a little more than half). Bring to boil and simmer until the dumplings are shaped. Grease the layers of the steamer disks with oil.
When the dough is well-rested, we will start the rolling process. Cut the dough in half. Cover the other half with a plastic wrap. Flatten the one you are working on with your fingers. Lightly sprinkle with flour when needed to prevent from sticking.  Using rolling pin, roll out a big circle.

The thickness of the dough should measure about 1/8 of an inch. 

*** I used my Pasta Maker from Kitchen Aid to roll my dough (much easier)


Once you rolled out the dough, cut into 3 1/2 – 4 inch squares. Spread the square sheets on your working surface.

Place 1 Tbsp. of meat filling on top of each sheet.  Connect two opposite corners by slightly pinching them together.

Repeat the process with the other corners. At this point the dumpling should look like a small envelope.


Now connect to adjacent corners together by pinching them together. Repeat the process on the opposite side. You should have nice ribbon like figure. Look at the images below and above. I am pinching the corners as if I am almost doing that on air. *Do not press top of the dumplings*


Place the dumplings on top of the lightly oiled steamer disks, leaving a 1/2 inch space between them. Set the timer and stem for 45 minutes.  When dumplings are done turn off the heat and remove all the dumplings immediately.  Melt some butter and lightly brush dumplings with it.


Serve hot with sour cream.






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    • Inessa says:

      After we were introduced to this delicious dish, my sister Svetlana and I get together often to make them.. our husbands LOVE them, well we do too.. LOL

  1. Natasha of says:

    Oh my gosh, can I come over and have some of those? They look so so delicious!! I’ve never made manti. Can’t wait to try these!

  2. Natasha of says:

    Would the steamer basket in my rice maker work for this? Hmmm. I think it would!

  3. Oksana says:

    Ohhh, these look so good. Will make them, I didn’t know you can use ricemaker for it. Thanks for sharing your recipes. Love your website! God bless

  4. Anna says:

    That is very interesting. There is a VERY similar Afghan dish called Mantu (I’ve also seen it spelled Mantoo). Very similar filling, but instead of sour cream on top, they serve with yogurt (mixed with mint and garlic….sounds weird but is awesome) and some additional meat on top. I guess, given the political history of Afghanistan, it is not unusual that they would adopt some of the cuisine.

  5. Natalya says:

    Have u ever made them with pumpkin or squash? We used to make them with those fillings in Russia, but here im not sure what type of squash or pumpkin that can be used here to reach the same results.

  6. Tatyana says:

    Я жила в Азии и те народы мясо мелко режут пока оно слегка подморожено, лук добавляют столько же как и мясо по весу, немного воды и растительное масло! Ну а картошка и тыква это на любителя! И сверху поливаем уксусом! Объядение! Спасибо за рецепт!!!

  7. Olga says:

    This is definitely an Uzbek dish. My family is from Kazakhstan and we make them with lamb and butternut squash, although I prefer with potatoes instead of the squash. We never serve them with butter or sour cream though, we save that for pelmini :). Manti are very good with some sort of spicy sauce such as adjika or hot garlic oil with lots of cayenne pepper.

  8. Mila says:

    Can you please tell me what kind of steamer did you use?
    Is it over the gas stove or a separate electric machine, like a slowcooker? If electric, what brand and size? I have tried to look really close at it in your pictyre, but can’t tell.
    I am bouncing between several kinds and brands and thought I would ask to get an idea.

    Thank you!

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