What makes manty different from other dumplings or even ravioli, is the unique folding pattern used. When it is filled with meat, it is usually served with smetana (sour cream). If the filling is sweet, like pumpkin or cherries (delish!) the dough is made with sugar instead of salt.
When I get home, I’m looking forward to cooking my family a Turkmen meal. It will be slightly Americanized because I’ll Pam the steamer instead of coating it with grease and there’s no way I’m using cottonseed oil when I make palow (the rice dish common here and in all the former USSR). But it will be close enough.