Vegetable Manti
4 servings
60 minutes
Vegetable manti is a light and aromatic version of the traditional Uzbek dish. The history of manti traces back to Central Asia, where they were considered a treat for special occasions. This version, filled with juicy vegetables like zucchini, carrots, and potatoes, is characterized by its tenderness and subtle sweetness. Anise adds a spicy note, making the dish even more fragrant. Manti are steamed, which preserves the juiciness of the filling and makes them soft and airy. The dough is tender with an elastic texture that holds the filling well. Serving with sour cream and herbs adds freshness and softness to the taste. Vegetable manti is an excellent choice for a light lunch or dinner that will bring you warmth and comfort of Eastern cuisine.
1
Prepare the dough like for dumplings: mix water, eggs, salt, and flour. Let the dough 'rest'.
- Wheat flour: 100 g
- Water: 50 ml
- Chicken egg: 1 piece
2
Chop zucchini, carrot, and potato into small cubes. Make dumplings.
- Zucchini: 1 piece
- Carrot: 1 piece
- Potato: 3 pieces
3
Cook for 25 minutes in steam.
4
Serve with sour cream and herbs.
- Anise (star anise): 2 g