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Kazakh cuisine

Manty (steamed dumplings)

Large steamed dumplings filled with chopped lamb and onion, sometimes with pumpkin.

Well-cooked hot dish

Manty (steamed dumplings) — dish photo
Manty (steamed dumplings) — Kazakh cuisine. Photograph of the dish.

Ingredients

  • flour
  • water
  • lamb
  • tail fat
  • onion
  • optional pumpkin
  • pepper
  • salt

How it is prepared

Manty are steamed in a tiered steamer for 40–45 minutes.

Food safety with low immunity

  • Minced meat and dishes made from it must always be fully cooked — including the middle.

Your diet during treatment is agreed with your doctor. Sample 7-day menu for the treatment period →

Storage

Keep raw dumplings frozen and cook them from frozen. Refrigerate cooked leftovers and eat them within a day.

Reheating

Return to boiling water or steam until hot right through.

Symptoms it may suit

  • Low appetite. Gives a lot of energy and protein in a small portion — can help when appetite is low.
  • Weight loss. Energy-dense and easy to enrich (oil, cheese, yoghurt) — can help with weight loss.

These are general observations: what suits you can change from day to day.

Treatment phases

  • Before treatmentmay suit
  • During a coursemay suit
  • Low counts (neutropenia)Freshly cooked and hotmay suit
  • Between coursesmay suit
  • After treatmentmay suit

Phase notes are general. During low counts, follow only your care team’s food rules.

If you have other conditions

  • Heart disease, Obesity, Liver disease, Stomach and gut. Can be fatty. With heart, liver or digestive disease, or excess weight, discuss fat content and portions with your team.
  • Autoimmune disease, Stomach and gut. Contains wheat (gluten). With coeliac disease and some autoimmune conditions, discuss it with your team.

Nutrition (per 100 g)

Nutrition figures from a reliable source have not been added for this dish yet.

More from this cuisine

Kazakhstan: food database → · Country page →

Related topics

Food safetyNeutropenic diet (low-microbial diet)PasteurisedCore cooking temperatureLeftoversCross-contamination

Sources

  1. Centers for Disease Control and Prevention (CDC). Safer Food Choices for People With Weakened Immune Systems
  2. FoodSafety.gov (U.S. HHS). Cook to a Safe Minimum Internal Temperature
  3. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  4. U.S. Food and Drug Administration (FDA). Food Safety for Older Adults and People with Cancer, Diabetes, HIV/AIDS, Organ Transplants, and Autoimmune Diseases
  5. Food Standards Agency (UK). Chilling
  6. World Health Organization (WHO). Five keys to safer food manual
  7. Memorial Sloan Kettering Cancer Center. Food Safety During Cancer Treatment
  8. National Cancer Institute (NCI). Eating Hints: Before, during, and after Cancer Treatment
  9. BMJ Supportive & Palliative Care, 2019. Neutropenic diets to prevent cancer infections: updated systematic review and meta-analysis
  10. U.S. Department of Agriculture (USDA). FoodData Central — Food and Nutrient Database for Dietary Studies (FNDDS)
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.

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