Manti with potatoes

Name: Manti with potatoes
Total time: 2 h
Yield: 10
Cuisine: Asian, Uzbek
Ingredients: Wheat flour for baking - 500 g; Chicken egg - 120 g; Butter - 100 g; Potatoes - 480 g; Onions - 160 g; Water - 200 g

Cookinero 8 Apr 2025

7140

Manti is a traditional Asian dish made from dough with meat filling. The filling of this dish depends on the region where it is prepared. For example, Tajik manti are mostly meat, but Uzbek manti can be with potatoes. Such vegetable filling makes manti dietary.

How to cook Manti with potatoes

Step 1

Beat two eggs in a deep bowl. Mix them with two teaspoons of salt and water, and beat again.

Step 2

Add the sifted flour to the egg mixture and knead the dough.

Step 3

Place the dough in the refrigerator for an hour, wrapped in film.

Step 4

For the potato filling, peel the onion and chop it finely.

Step 5

Peel the potatoes and cut them into small cubes.

Step 6

Place the chopped onion and potato in a deep container. Salt and pepper to taste, add melted butter. Mix the filling thoroughly.

Step 7

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 8

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 9

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

Step 10

Serve the manti hot, immediately after cooking.

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

Can I substitute the all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free flour blend for the dough, but the texture may be slightly different. Add xanthan gum if your blend doesn't include it for better elasticity.

How long can I store cooked manti?

Cooked manti can be stored in an airtight container in the fridge for up to 3 days. Reheat them in a steamer or microwave.

Is there a way to make this dish vegan?

Absolutely! Replace the eggs with a flaxseed or chia seed mixture (1 tbsp ground seeds + 3 tbsp water per egg) and use plant-based butter for the filling.

What's the best way to freeze manti before cooking?

Freeze uncooked manti on a baking sheet first (to prevent sticking), then transfer to a freezer bag. Cook directly from frozen, adding 5-10 extra minutes to steaming time.

Can I bake these instead of steaming them?

While traditionally steamed, you can bake manti at 375°F (190°C) for 20-25 minutes. Brush with oil first for a crispier texture.

What sauces pair well with potato manti?

Try serving with garlic yogurt sauce, tomato-based salsa, or browned butter with paprika. Sour cream or herb-infused olive oil also work well.

How can I make smaller or larger manti?

Adjust dough division proportionally (e.g., for smaller manti, divide dough into 30 pieces). Cooking time remains similar for small manti; add 5-10 minutes for large ones.

Why does the dough need to rest in the refrigerator?

Chilling relaxes the gluten, making the dough easier to roll and shape without springing back. It also improves texture.

Can I add other vegetables to the filling?

Yes! Mushrooms, carrots, or zucchini work well. Just dice them small and sauté lightly first to remove excess moisture.

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