Manti with potatoes
4 servings
30 minutes
Manti with potatoes is a refined dish of Pan-Asian cuisine that embodies the age-old traditions of nomadic peoples. Their delicate dough, made from a simple mixture of flour, water, and salt, conceals a juicy filling of fresh potatoes, aromatic onions, and lamb fat that enriches the flavor. During cooking, manti are steamed to allow the ingredients to fully develop their flavors, creating a soft yet firm texture. This version of the dish is especially popular among fans of vegetable fillings, offering a lighter and more delicate alternative to meat options. It is recommended to serve manti with traditional sauces – sour cream, garlic yogurt or spicy tomato sauce – making them even more flavorful and appetizing.
1
In the cleaned raw potatoes, cut into small cubes, add finely chopped onion, fat, salt, pepper, and mix well.
- Potato: 800 g
- Onion: 200 g
- Lamb tail fat (kurdyuk): 150 g
- Salt: 0.5 teaspoon
- Ground red pepper: to taste
2
Knead elastic dough from flour, water, and salt. Let it rest for 40 minutes.
- Wheat flour: 300 g
- Water: 0.5 glass
- Salt: 0.5 teaspoon
3
Roll out the dough thinly and cut it into 10x10 cm squares.
4
Place prepared minced meat in each square, connect the ends diagonally, and pinch the corners.
5
Place the manti on oiled racks, set them over a pot of boiling water or broth, and steam for 30 minutes.
- Vegetable oil: 1 tablespoon
