Manti (steamed dumplings)

Manti are larger than chuchvara: pleated steamed dumplings filled with spiced lamb or beef, often with a little tail of dough left open at the top so steam escapes. They are served in stacks, sometimes brushed with butter and sprinkled with sumac or dill.

Restaurants may offer pumpkin manti in fall or potato versions for vegetarian guests. Yogurt sauce (suzma) with crushed garlic is the classic dip—tangy against the rich filling.

Because steaming is delicate, manti travel better in short delivery distances. If you are farther out, consider pickup to keep skins tender. Re-steam over simmering water for two minutes if they arrive cool.

Use UzEats to find manti in your city: open menus, check reviews mentioning dumplings, and favorite the kitchens that nail thin, elastic dough without thick undercooked pleats.