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Vegetable manti

Author
Cookinero 8 Mar 2025
7740
Vegetable manti

Vegetable manti is an alternative version of a popular dish of Eastern cuisine. It is believed that manti was invented in Uzbekistan. Now this dish is widespread throughout Asia and beyond! The filling in manti is usually meat. In this recipe, the filling consists of vegetable classics: potatoes, cabbage, carrots and onions! It is worth noting that vegetables can be combined and something new can be added to the filling!

How to cook Vegetable manti

Step 1

Vegetable manti

Break the chicken eggs into a separate bowl and beat them. Add water.

Step 2

Vegetable manti

Add flour and salt to a bowl.

Step 3

Vegetable manti

Knead the dough, cover it with cling film and leave for 10 minutes.

Step 4

Vegetable manti

Finely chop the potatoes, carrots, onions and cabbage. Make the filling from the chopped vegetables. Add salt and ground black pepper to taste.

Step 5

Vegetable manti

Roll out the dough, shape it into a sausage and cut into several pieces. Form balls from the cut pieces of dough.

Step 6

Vegetable manti

Roll each ball thinly and place the vegetable filling in the center.

Step 7

Vegetable manti

Bring the edges of the dough together to form manti.

Step 8

Vegetable manti

Cook the manti in a mantovarka with the lid closed for 40 minutes. The water should be constantly boiling.

Vegetable manti - FAQ About Ingredients, Baking Time and Storage

Yes! You can use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or commercial egg replacers for a vegan version.
Cooked manti will keep for 3-4 days in an airtight container in the refrigerator. Make sure they're completely cooled before storing.
Place uncooked manti on a baking sheet to freeze individually, then transfer to a freezer bag. They'll keep for 2-3 months. Cook from frozen, adding 5-7 minutes to steaming time.
Absolutely! Wonton wrappers or gyoza skins work well as time-saving alternatives - just adjust cooking time (usually 8-10 minutes steaming).
Use a gluten-free flour blend for the dough (add 1/2 tsp xanthan gum if not included). For best texture, combine rice flour with tapioca starch and potato starch.
Try a yogurt-garlic sauce, chili oil with soy sauce, or a vinegar-based dipping sauce with chopped herbs for flavorful accompaniments.
Ensure dough edges are properly sealed by pressing firmly, and avoid overfilling. A light brush of water on edges before sealing helps create a better bond.
Yes! Brush with oil and bake at 375°F (190°C) for 20-25 minutes until golden. Baking gives a crispier texture than traditional steaming.

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