Manty

Description
Uzbek Lamb Dumplings

Filling

 * 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

Dough

 * 1½ cups of flour
 * 1½ cups of water
 * ¼ cup of finely cut fresh dill leaves or fresh mint
 * ¼ cup of unflavored yogurt

Directions

 * 1) 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.
 * 2) Pour the flour into a large mixing bowl, make a deep well in the center and pour in the water.
 * 3) Mix vigorously until smooth, then gather the dough into a ball and transfer it to a lightly floured surface.
 * 4) Roll out into a rectangle about 1/16 inch thick.
 * 5) 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.
 * 6) 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.
 * 7) Dip your fingers in water, pinch the top closed and twist it to form a small pouch.
 * 8) Steam the manty in the following fashion: pour enough water into a large kettle to come about 1 inch up the side.
 * 9) Bring to a boil over moderate heat and set a colander into the kettle.
 * 10) Place the manty in the colander, cover the kettle securely and lower the heat.
 * 11) Steam for 15 minutes, then transfer the manty to individual bowls or to a large serving bowl.
 * 12) Sprinkle with the dill or mint and serve with yogurt, either as an accompaniment to the soup of alone as a light luncheon dish.