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Manta rays with fish and rice

Manti with Fish and Rice

These manti will win over any guest! Manti with fish and rice are a tasty, hearty dish, and I learned the recipe in Uzbekistan. Manti were probably what I ate most while I was there, and it never once weighed me down, because they really were delicious and so juicy.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Flour

500

Eggs

Salt

Water

0.5

Fish fillet

Eggs

Onion

Rice (cooked)

100

Ground black pepper

Ground red pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 10 g

Fats 14 % 5 g

Carbohydrates 58 % 21 g

192 kcal

GI: 10 / 19 / 71

Cooking method

Step 1:

How do you make manti with fish and rice? Gather the ingredients: water, onion, flour, eggs, rice, fish (I'm using herring) or fish fillet, salt, and spices.
Step 2:

First, make the dough. Add the salt to the sifted flour and stir.
Step 3:

Then add the egg and stir.
Step 4:

Next, add the water and knead the dough (by hand).
Step 5:

Shape the dough into a ball and let it rest for about half an hour.
Step 6:

Thaw the fish, rinse it, and fillet it (or just use fish fillet from the start). Cut the fillet into cubes.
Step 7:

Finely chop the onion and combine it with the fish and salt. Mix thoroughly.
Step 8:

Then add the cooked rice and the egg. Stir.
Step 9:

Add the spices (ground black and red pepper, and you can also add a fish spice blend). Mix thoroughly.
Step 10:

Working with small pieces of dough, roll out thin rounds about 5 inches (13 cm) across.
Step 11:

Place the filling in the center of each round (about a tablespoon).
Step 12:

Pinch the two opposite sides together in the middle, then draw the other two sides up to the seam to form corners. Then join the corners on each side.
Step 13:

You can freeze the manti, or start cooking right away: set them on a steamer rack (greased with oil first) and steam for 30 minutes.
Step 14:

Once the time is up, the manti are ready.
Step 15:

If you like, spoon a sour cream sauce over the manti and sprinkle them with fresh herbs. Enjoy!

Be ready to use more or less flour than the recipe calls for. Go by the consistency of the dough rather than the exact amount of flour. To avoid mistakes, read up on flour and its properties!
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side. With a sharp knife, slice the meat away from the backbone. Flip the fish and cut the fillet from the other side. Clean out the inside, removing the black membrane, since it's bitter and would spoil the flavor. Rinse and be sure to dry it well.
If you use a ready-made spice mix, be sure to read the ingredient list on the package. These blends often already contain salt — keep that in mind so you don't over-salt the dish.