Manti with meat and potatoes

A juicy, undoubtedly hearty dish, quite common in Asian regions and somewhat reminiscent of our dumplings – manti with meat and potatoes. The originality of their preparation lies in the special way of shaping and the mandatory steaming.

Any meat can be used for manti, even chicken and turkey. However, it is better not to grind it in a meat grinder, but to cut it into the smallest pieces, just like the potatoes. This makes the filling incredibly juicy, and the more onion is added, the juicier it will be.

Yield: 16 pieces.

Cooking time: 60 minutes.

Caloric content: 181 kcal per 100 grams of the dish.

Cuisine: Uzbek.

Ingredients

• flour (wheat) - 280-300 g;
• egg C 1 - 1 pcs;
• salt - 2 g;
• purified water (cold) - 100 ml.

Filling:

• chicken thigh meat (slightly frozen for easy cutting) - 250 g;
• onion - 125 g;
• potatoes - 120 g.

Preparation

1. Prepare the ingredients for the dough.

2. Also place the filling ingredients on the table.

3. To start cooking this dish, one needs to prepare the dough for manti, as it should rest for a while, and during this time, you can focus on the filling. In a large bowl, mix water, salt, and egg.

4. Mix in the flour, passing it through a sieve first.

5. Knead a very stiff dough on a flat surface.

6. Cover it with a small bowl and leave it on the table while preparing the filling.

7. Cut the slightly frozen meat into very small pieces.

8. Chop the potatoes into similar cubes.

9. Do the same with the onion.

10. Combine all the chopped ingredients in a bowl.

11. Add pepper and salt to the filling.

12. Mash it with your hands so that all pieces are evenly distributed.

13. Cut a small piece from the dough (for convenience). Roll it into a sausage shape and divide it into pieces.

14. Dust the sticky ends with flour and lightly flatten them.

15. Roll out very thin circles, up to d = 9-10 cm.

16. Place 1.5 tablespoons of filling on each one.

17. Join the opposite edges with a small segment at the center of the blank.

18. Pinch the ends perpendicularly to this segment.

19. Bring the tips from the right and left ends towards each other and pinch them together.

20. Shape all manti with meat and potatoes, placing them on a floured surface.

21. Grease the sieve of a real or improvised steamer with vegetable oil. Wait until the water inside it boils (it should not touch the sieve).

22. Place the blanks a certain distance apart. Cover them with a lid, setting the oven temperature just below medium.

23. After half an hour, the manti will acquire a glossy sheen and be ready.

Serve the manti with meat and potatoes immediately while they are hot. Typically, they are dipped in spicy sauce or smeared with thick sour cream. Inside, a large amount of delicious broth collects, so large manti are often eaten by hand to retain the juice. Fresh herbs are served separately.