Manti with fish and rice

Such mantas will turn any guest's head! Manti with fish and rice is a delicious and nutritious food, the culinary recipe of which was told to me in Uzbekistan. Probably, it was manta rays that I happened to eat there the most, but it did not affect my mood and well-being at all, because it was really delicious and very juicy.

Daria ☼

Recipe author

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Composition / ingredients

servings:

For the dough:

Flour

500

Chicken eggs

Salt

to taste

Water

0.5

For filling:

Fish fillet

Chicken eggs

Onion

Fig (boiled)

100

Ground black pepper

to taste

Ground red pepper

to taste

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

Step-by-step cooking

Cooking time: 2 hours

Step 1:
How to make manti with fish and rice? Prepare the ingredients: water, onion, flour, eggs, rice, fish (I have herring) or fish fillet, salt and spices.
Step 2:
First of all make the dough. First add salt to the sifted flour and mix.
Step 3:
Then add the egg and stir.
Step 4:
Next, add water to the dough and knead the dough (with your hands).
Step 5:
Roll the dough into a ball and leave for about half an hour.
Step 6:
Defrost the fish, wash and carve (or take the fish fillet right away). Cut the fish fillet into cubes.
Step 7:
Chop the onion finely and combine with the fish fillet and salt. Mix thoroughly.
Step 8:
Then add the boiled rice and egg. Mix it up.
Step 9:
Add spices (black, red ground pepper, and you can also add a mixture of spices for fish). Mix thoroughly.
Step 10:
Take the dough in small portions and roll out into thin circles with a diameter of about 13 cm.
Step 11:
The filling is laid out in the middle of the circle (about a tablespoon).
Step 12:
Then the opposite two sides are compressed in the middle, and the other two sides are pulled up to the pinches and corners are formed. Then the corners are connected on each side.
Step 13:
Manti can be put in the freezer, or you can start cooking right away: put the manti on the grill of the steamer (which you first need to lubricate with oil) and cook for a couple of 30 minutes.
Step 14:
At the end of the specified time, the manta rays are ready.
Step 15:
Additionally, manti can be poured with sour cream sauce, sprinkle with herbs. Enjoy your meal!

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

If you use ready-made spice mixes, be sure to read the composition on the package. Often, salt is already present in such mixtures, take this into account, otherwise you risk over-salting the dish.