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Chopped manti

Author
Cookinero 29 Apr 2025
3710
Chopped manti

Manti is a classic dish that is popular in Russia, Uzbekistan and even China. It is not known for certain, but many facts indicate that the manti recipe appeared in China. The name "manti" comes from the Chinese word "mantou", which means large heads with meat filling. Now the manti recipe has spread to different countries. The version with chopped beef is one of the juiciest and most satisfying.

How to cook Chopped manti

Step 1

Chopped manti

To prepare the dough, combine flour, chicken egg and boiled water in a bowl. Knead a thick dough and leave in a warm place for 5-7 minutes.

Step 2

Chopped manti

For the filling, finely chop the onion, garlic and herbs. Chop the beef into small pieces. Combine the minced meat, chopped vegetables and spices in a bowl.

Step 3

Chopped manti

Form a roll from the dough, cut into medium pieces. Form a ball from each piece and roll it out with a rolling pin on both sides.

Step 4

Chopped manti

Place the minced meat filling in the middle of the dough. Form the manti, sealing the edges well.

Step 5

Chopped manti

Place the manti in a saucepan with salted water and cook for 20-25 minutes after boiling.

Chopped manti - FAQ About Ingredients, Baking Time and Storage

Yes, you can use ground lamb, chicken, turkey, or even pork as a substitute for beef in the filling. Adjust cooking time slightly if needed depending on the meat used.
For a vegetarian version, replace the beef with finely chopped mushrooms, lentils, or a mix of tofu and walnuts for texture. Season well to enhance flavor.
Store cooked manti in an airtight container in the fridge for up to 3 days. Reheat by steaming or microwaving with a bit of water to keep them moist.
Yes, uncooked manti freeze well. Arrange them on a tray to freeze individually, then transfer to a bag. Cook frozen manti directly, adding a few extra minutes to the boiling time.
Lightly dust your work surface and rolling pin with flour to prevent sticking. Avoid over-flouring, as it can make the dough tough.
Serve manti with a dollop of yogurt, melted butter, or a sprinkle of sumac and chili flakes. A side salad or pickles complement the dish well.
All-purpose flour works best, but you can substitute half with whole wheat flour for a healthier option. Note that the texture may be slightly denser.
The manti are done when they float to the surface of the boiling water and the dough is tender. Cut one open to ensure the filling is cooked through.
Ensure the edges are well-sealed and avoid overfilling. If they still fall apart, try reducing the boiling intensity to a gentle simmer.

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