Manti in a Skillet
Delicious homemade manti made a new way! These tender, juicy dumplings are perfect for when you don't have time to cook manti the traditional steamed way. Cooking them in a skillet not only gives you great flavor but also keeps every dumpling perfectly intact. (Manti are Central Asian filled dumplings, similar to a large pelmeni or ravioli.)
asa
Recipe author
Manti in a Skillet
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
6 g
Fats 29 %
10 g
Carbohydrates 53 %
18 g
187 kcal
GI:
22
/
0
/
78
- This dish is completely homemade, so let's start with the dough. Sift the flour into a deep bowl, then add the cold water and salt. Mix with a fork, then bring it together with your hands. Continue kneading on a lightly floured surface. If the dough feels too stiff, or the opposite—too sticky—add just a little more water or flour. Even though manti dough isn't a yeast dough, it still needs to rest. Shape it into a ball, cover with a damp cloth, and let it rest for an hour; during that time it will relax and become soft and pliable, so the dumplings seal well. While the dough rests, make the filling. Peel the potatoes and onion, wash them, and dry them well. Cut the potatoes into small cubes and chop the onion and cabbage as finely as you can. I use ready-made ground meat, ideally a pork-and-beef blend, but you can use just one kind or even switch entirely to ground chicken. If you'd rather grind your own, rinse the meat, cut it into small pieces, and run it through a meat grinder. Combine the ground meat with the potatoes, onion, and cabbage, then season with salt and ground pepper to taste. Mix well so everything is evenly distributed. Roll the rested dough into a thick log and cut it into pieces. Roll each piece into a round about 2 mm thick. Place a tablespoon of filling in the center of each round and fold it into a manti. Set a skillet over the heat and add a little vegetable oil. Once the surface is nice and hot, arrange the manti in the pan. Brown them lightly, then pour in water and cover with a lid. Cook the manti for about 25–35 minutes. Serve hot, with sauce alongside. Just before serving, rinse the green onion and dill under running water, pat them dry, chop finely, and scatter over the finished dish. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Green cabbage - 46 kcal/100g
- Fresh frozen green cabbage in a package - 45 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Mixed minced meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Hot tomato sauce - 99 kcal/100g
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Related and additional categories:
- National cuisine
- Second course
- Meat and meat products
- Semi-finished products
- Vegetables
- Flour
- Spices seasonings spices
- Fats and oils
- Other
- Зелень
- Pepper
- Salt
- Vegetable oil
- Water
- Caucasian cuisine
- Stewing
- In a frying pan
- Stewed vegetables
- Meat second course
- Second courses of cabbage
- Minced meat
- Sauce
- From potatoes
- From cabbage
- From onion
- No eggs
- Recipes for lean dishes without butter