Cooking Kyrgyz Dumplings: A Hands-On Cooking Masterclass in Bishkek, Kyrgyzstan

Written By Becca Rooney

If you’re looking to get closer to Kyrgyz culture than a plate of food allows, rolling up your sleeves and learning to cook it yourself is the way to go. During my time in Bishkek, I joined a hands-on cooking class hosted by Apple Hostel, where I learned how to make one of the country’s most beloved dishes: manty.

Our version used minced cow meat, but the process stayed true to tradition, kneading dough from scratch, rolling it into thin sheets, and carefully folding each dumpling by hand. Under the guidance of a local cook (who called me pretty so she got the brownie points early in the class), we shaped dozens of manty and stacked them into a large metal steamer, filling the kitchen with the savory aroma of slowly cooking dumplings.

What Is Manty?

Manty (also spelled manti) are one of the most iconic and beloved dishes in Kyrgyz cuisine, hearty, handmade steamed dumplings typically filled with minced meat, meat fat, spices and onions. Though similar versions exist across Central Asia, Kyrgyz manty stand out for their generous size, soft dough, and simple, flavorful fillings. Traditionally, they’re made with lamb and plenty of onion to keep them juicy, but beef or pumpkin may be used depending on the region or season.

You’ll find manty served everywhere in Kyrgyzstan, from roadside cafés and bazaar food stalls to family kitchens and special gatherings. The dish has roots in nomadic and Turkic culinary traditions and is closely tied to hospitality. Folding them is considered an art form, with each shape carrying subtle regional variations. Steamed in large tiered pots called mantovarka, they’re often served with sour cream, vinegar, or a sprinkle of fresh herbs. More than just food, manty reflect the warmth, generosity, and hands-on nature of Kyrgyz cooking culture.

What Should I Expect?

  • Location: At the restaurant next to Apple Hostel

  • The Teacher: A friendly local female chef. We also had a translator with us.

  • What We Did: Made dough, filling, folded meat into the dough, added them to the steamer steaming. I was able to take part of all of the steps from cutting to rolling to laughing at my artwork.

  • Time & Pace: About 1 hour and a half

  • The Meal: We ate our creations together afterward!

The Steps

The process began by preparing a simple dough using flour, water, and a pinch of salt, kneading it until smooth and letting it rest. Meanwhile, the filling was made from finely chopped beef, onions, and fat, seasoned with salt, pepper, and a few secret spices for extra flavor. Once the dough had rested, it was rolled out into thin circular sheets. A spoonful of filling was placed in the center of each circle, then the dough was folded into a distinctive pleated shape by pinching the edges together. The dumplings were then arranged on a tray before being placed inside a special steamer called a mantovarka, where they steamed for about 30 minutes until tender and juicy.

Stories and Traditions Behind the Dish

One of the best parts of the class wasn’t just the cooking, it was hearing the stories behind the dish. Our translator explained that making manty is often a group activity in Kyrgyz homes. Everyone gets involved, from grandparents to kids, folding dumplings and chatting as they go.

There’s also a lot of pride in how manty are folded, each region has its own signature style, and the way you pinch the dough can say something about where you’re from. It turns a simple meal into something personal and meaningful. Manty isn’t just food on a plate, it’s a way families pass down tradition, share time together, and show hospitality to their guests.

What You Learn Beyond the Recipe

This class wasn’t just about learning how to make dumplings, it was about experiencing a small, authentic piece of Kyrgyz culture. There’s something deeply satisfying about slowing down, working with your hands, and sharing a kitchen with people you’ve just met. Folding manty together felt less like a lesson and more like a shared ritual, full of conversation, quiet focus, and the occasional laugh when someone’s dumpling didn’t quite go as planned (close up shots of my not so professionally folded mantis not pictured).

What stood out most was the sense of hospitality. Even with language barriers, the atmosphere was open and welcoming. Everyone, from the translator to the fellow travelers, made the experience feel personal. I left with a deeper appreciation for Kyrgyz traditions, not just because I’d learned how to cook a national dish, but because I’d been invited into the kind of space where those traditions come to life.

Final Thoughts

Taking a cooking class in Bishkek isn’t just about learning a recipe, it’s about gaining a deeper connection to the place, the people, and the culture. Kyrgyz food is shaped by nomadic history, family traditions, and regional pride, and there's no better way to understand that than by making it yourself. Folding dumplings alongside a local chef, hearing stories behind the ingredients, and tasting something you created from scratch transforms food into memory.

For travelers looking to go beyond the usual tourist trail, a cooking class like the one at Apple Hostel offers a meaningful, hands-on experience. It slows you down, invites conversation, and leaves you with something more lasting than a souvenir: the knowledge (and confidence) to bring a bit of Kyrgyzstan back to your own kitchen.

Follow along @alexamcdonald for more Central Asia recommendations!

Here are some of my favorite travel resources:

Becca Rooney
Next

Osh Bazaar Food Tour in Kyrgyzstan: Exploring Bishkek’s Food Market