Manti with minced meat and potatoes
12 servings
60 minutes
Manti with minced meat and potatoes is a traditional dish of Uzbek cuisine, rich in flavor and tender in texture. Its origins trace back to the ancient nomadic peoples of Central Asia who steamed meat pies to retain juiciness. In this recipe, classic dough combines aromatic minced beef and pork with potatoes, adding softness to the filling. Onions and spices provide zest, while steaming makes manti especially juicy. They are typically served with sour cream, spicy sauces, or traditional broth, making it perfect for family dinners or festive gatherings.
1
For the test, pour 5-6 cups of flour into a mound, make a well in the center, add an egg, salt (1 teaspoon), and 1 cup of boiled water plus a little more to taste while gradually mixing the water with the flour using the other hand. Knead a uniform elastic dough and leave excess flour for rolling out. Let the dough rest for 30-40 minutes.
- Wheat flour: 700 g
- Chicken egg: 1 piece
- Water: 250 ml
- Salt: 2 tablespoons
2
Filling: dice the potatoes (or grate them coarsely), finely chop the onion. Mix with the minced meat, add a spoon of salt, a glass of water, and pepper, and make a homogeneous mass.
- Potato: 500 g
- Onion: 500 g
- Ground beef: 500 g
- Minced pork: 500 g
- Salt: 2 tablespoons
- Ground black pepper: to taste
3
Roll out the dough, cut it into diamonds. Connect the corners diagonally, then connect the resulting lines and 2 corners together.
4
Manti are placed on a greased rack with vegetable oil and steamed for 30 minutes.
- Water: 250 ml