Manti with cabbage

Name: Manti with cabbage
Total time: 2 h
Yield: 10
Cuisine: Asian, Uzbek
Ingredients: Wheat flour for baking - 500 g; Onions - 160 g; Minced pork - 500 g; White cabbage - 400 g; Water - 250 g

Cookinero 2 Apr 2025

6890

Manti are traditionally prepared with minced lamb, however, their filling depends on the region in which they are prepared. For example, in Uzbekistan, manti can be made with pumpkin, and in Tajik manti, fat tail fat is added. The filling of minced meat and cabbage will add variety to the traditional Asian dish.

How to cook Manti with cabbage

Step 1

Prepare the dough for manti. To do this, pour a glass of water into a deep container, add salt and sifted flour. Knead the dough.

Step 2

Wrap the dough in cling film and leave in the refrigerator for an hour.

Step 3

Prepare the filling. Chop the onion.

Step 4

Also cut the cabbage into small cubes.

Step 5

Place the minced meat, chopped onion and cabbage in a deep container. Salt and pepper to taste. Mix the filling thoroughly.

Step 6

Divide the manti dough into 20 equal parts: first cut into four parts, then each into five more parts. Roll each piece of dough into a flat cake, in the center of which put one tablespoon of filling.

Step 7

Make the manti. To do this, lift the dough over the filling and pinch the opposite sides together in the middle. Then lift the edges of the dough over the filling on the remaining two sides and pinch them together.

Step 8

Place the manti in a steamer and cook for 30 minutes at a high boil.

Step 9

Serve the manti with your favorite sauce immediately after cooking.

Manti with cabbage - FAQ About Ingredients, Baking Time and Storage

Can I substitute all-purpose flour with whole wheat flour for the dough?

Yes, but the dough may be denser. Use half whole wheat and half all-purpose flour for a lighter texture.

How can I make this recipe vegetarian?

Replace the minced meat with mashed lentils, mushrooms, or tofu for a hearty vegetarian filling.

What’s the best way to store leftover manti?

Keep cooked manti in an airtight container in the fridge for up to 3 days. Reheat in a steamer or microwave.

Can I freeze uncooked manti for later?

Yes! Arrange uncooked manti on a tray to freeze individually, then transfer to a bag. Cook from frozen, adding 5-10 extra minutes.

What sauces pair well with manti?

Try garlic yogurt, chili oil, or a tangy tomato sauce. A sprinkle of sumac or herbs adds freshness.

How do I prevent the dough from tearing when folding?

Roll the dough evenly—not too thin—and keep it covered with a damp cloth to avoid drying out.

Can I bake manti instead of steaming?

Yes! Brush with oil and bake at 375°F (190°C) for 25-30 minutes until golden. Add a splash of water to the tray for moisture.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Total Reviews:

Cookinero

Gooseberry, Apricots, Jam,

Apricot and gooseberry jam

Total Reviews:

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Cookinero

Light salmon roll

Omelette with cherry tomatoes and cheese

Rice sponge cake

Spaghetti with shrimps in creamy garlic sauce

Cabbage with champignons

Beef Stroganoff with Mushrooms and Cream