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Manty

Manty are steamed dumplings filled with ground lamb, onions, and spices, served with dill or mint and yogurt.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Pepper and dill match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,630 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Manty

Time15 minutes

Ingredients

Directions

Prepare the filling

  1. Mix the ground lamb, chopped onions, salt, and pepper in a bowl and beat with a wooden spoon until well combined.

Make the dough

  1. Pour the flour into a large bowl, make a deep well in the center, and pour in the water.

  2. Mix vigorously until smooth, then gather the dough into a ball and transfer it to a lightly floured surface.

  3. Roll out the dough into a rectangle about 1/16 inch thick.

  4. Using a 4 ½‑inch cookie cutter, cut out 18 to 20 circles of dough.

Shape the manty

  1. Spoon about 5 teaspoons of filling into the center of each circle.

  2. Place 1 teaspoon of butter on top of each circle.

  3. Draw up the sides of the circles so that they meet in the middle, enclosing the filling.

  4. Dip your fingers in water, pinch the top closed, and twist it to form a small pouch.

Steam and serve

  1. Pour enough water into a large kettle to come about 1 inch up the side.

  2. Bring the water to a boil over moderate heat.

  3. Set a colander into the kettle.

  4. Place the manty in the colander.

  5. Cover the kettle securely and lower the heat.

  6. Steam the manty for 15 minutes.

  7. Transfer the manty to individual bowls or a large serving bowl.

  8. Sprinkle with dill or mint.

  9. Serve with yogurt, either as an accompaniment to soup or alone as a light luncheon dish.

Nutrition, whole recipe (rough)

1005Calories
57 gProtein
35 gFat
113 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Lamb100g cooked294
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Salt1 tsp (6g)0
Waternot in our table0
Peppermintnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + dilltop 4% of all pairs
    Smell alikestrong
    Cooked together1,630 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Dill + yogurttop 10% of all pairs
    Smell alikemoderate
    Cooked together580 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Onion + dilltop 12% of all pairs
    Smell alikemoderate
    Cooked together1,639 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lean lamb
Provides the main savory filling and rich, juicy texture when steamed.
Flour
Forms the elastic dough structure that encloses the filling and holds its shape while steaming.
Butter
Adds fat that melts during steaming, enriching the filling and moistening it.
Yogurt
Adds cool tang that contrasts with the rich lamb and butter.

The step that matters

Sealing the pouches. Dough edges that are not pinched firmly, or are not moistened with water, can fail to seal, letting the filling and melted butter leak out during steaming.

Swap the onion

How well each one fits the dish's main ingredients (lamb, pepper, butter, flour, dill, yogurt):

  1. Potatofits better
  2. Chivefits better
  3. Eggplantfits better
  4. Onionthe original

Fit is the average pairing score against lamb, pepper, butter, flour, dill, yogurt. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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