9 options for delicious chicken manti
Chicken manti one of the most popular and affordable manti recipes. It turns out tasty and quite dietary manti, which do not require large expenses and with space for creativity.
Recipe for chicken manti:
- Knead the dough and leave for 1 hour. More about
- Mix minced chicken with chopped onion, salt, pepper and chicken broth and leave for 30 minutes. Salo cut into cubes.
- Roll out the dough, cut into squares. Put the minced meat filling and a cube of lard in the center. Pinch.
- Boil 30 min. steamed on an oiled wire rack.
Servings - 4
Preparation time - 15 min
Cooking time - 2 hours
Calorie content - 456 Kcal
Ingredients:
- Chicken fillet - 500 gr.
- Salo (preferably lamb) - 100 gr.
- Onion - 2 pcs.
- Chicken broth - 100 ml.
- Flour - 500 gr. or 3 glasses of 250 ml.
- Egg - 1 pc.
- Cold water - 180 ml.
- Salt in the dough - 1 tbsp.
- Salt, black pepper in the filling - to taste
Cooking manti with chicken
Dough for chicken manti
- We knead the dough from flour, water, eggs and salt, as for dumplings. It should turn out moderately steep and elastic.
- Now cover it with a damp towel and let it stand for 1 hour.
Stuffing for chicken manti
- Well-washed chicken fillet cut into small pieces. You can also grind in a meat grinder.
- Peel the onion and cut into small cubes. Now we send it to minced chicken, let them make friends.
- Add salt there, mix everything, now pepper and mix again, pour in the chicken broth. Stir again.
- Minced meat should also stand in a cold place for 30 minutes. Personally, I put it in the refrigerator. Then it is easier to form the filling.
- The filling for chicken manti can be very different. You can try adding carrots, pumpkin, and other vegetables to the filling. Replace part of the chicken meat with beef, pork or rabbit meat.
The filling can be changed by adding potatoes to the chicken to make chicken and potato manti, or beef to make beef and chicken manti.
Cooking manti with chicken
- Cut the rolled dough into squares, put the filling on each square and do not forget to put a piece of lard on top. We pinch the dough in any convenient way.
- Cooking 30 min. in a mantovnitsa or on a double boiler our chicken manti. You can experiment and cook for a couple.
- We look forward to preparing sour cream with herbs for them.
I think many housewives will agree with me that manti has become a favorite dish in almost every family. Although traditional manti are made from lamb, we often deviate from this recipe and make our own adjustments. And chicken manti with our fillings sometimes exceeds all expectations in taste. If Chinese famous chefs tried our chicken manti, they would be very pleased.
Enjoy your meal!
Of course, it cannot be said that these are the same real manti. But I personally liked such a replacement in the form of manti with chicken and potatoes at home even more! Try how delicious!
In general, I want to immediately warn you - if you choose this simple recipe for manti with chicken and potatoes, then be sure to watch your double boiler! After all, you yourself know how double boilers, multicookers and microwave ovens often differ, depending on the manufacturer! so it may take more or less time. Be vigilant and keep a detailed recipe for manti with chicken and potatoes with a photo!
Servings: 5-7
A simple recipe for manti with chicken and potatoes of Uzbek cuisine step by step with a photo. Easy to cook at home in 1 hour. Contains only 225 kilocalories. Author's recipe of Uzbek cuisine.
- Preparation time: 14 minutes
- Time for preparing: 1 hour
- Amount of calories: 225 kilocalories
- Servings: 8 servings
- Reason: For lunch
- Complexity: simple recipe
- National cuisine: Uzbek cuisine
- Dish type: Hot dishes, Manti
Ingredients for three servings
- Flour - 3 Cups
- Water - 1 Cup
- Egg - 1 Piece
- Onion - 3 Pieces
- Potatoes - 3 Pieces
- Minced chicken - 500 grams
- Spices - to taste
Step by step cooking
- For the dough, first mix water, egg and salt. As the salt dissolves, add flour in small portions. The dough should be elastic, but tight. Let's put it in the fridge.
- Defrost minced meat, add chopped onion and finely chopped potatoes to it. Here we add salt, pepper, spices, mix well. We sculpt a ball from the dough, divide it into many identical pieces, roll out a cake from each. We spread the filling in the center and pinch the edges. According to the same principle, manti are made with other minced meat.
- Now we grease all the manti with oil, put them in a double boiler bowl, and cook for a couple of half an hour.
- Ready! Enjoy your meal!
Manti is a national dish of Asian cuisine, which has long been loved by residents of other regions. This is a kind of dumplings. The cooking process consists in kneading the dough, preparing the minced meat, sculpting the manti themselves and boiling them. But they differ from dumplings in size, molding method and shape, filling, and also in that they are steamed, not in water.
Every family has their favorite manti recipe. They are made with meat and onions, pumpkin, potatoes, cabbage, even fish. In this recipe, we propose to cook manti with chicken and pumpkin. It turns out budget, tasty and appetizing.
To make the manti juicy, the stuffing products should not be twisted in a meat grinder, but cut by hand into small cubes. Also, for juiciness, you can add fat, lard, butter to the filling.
The dough for manti must be steep, otherwise, during cooking, the products may stick out and the juice will flow out. The kneaded dough must be given time to rest well, then it will be pliable and plastic.
Taste Info Vareniki, dumplings
Ingredients
- For the test:
- egg - 1 pc.;
- flour - 500 g;
- cold water - 200 ml;
- salt - 12 g.
- For filling:
- peeled pumpkin - 350 g;
- chicken breast - 250 g;
- onion - 300 g;
- salt 0.5 tsp;
- red pepper - a pinch;
- butter - 40 g.
How to cook manti with pumpkin and nurina fillet
Pour flour into a bowl. Break an egg in the middle, put salt, pour cold water. 
Start kneading the dough in a circular motion from the middle to the edges, capturing more and more flour. When the dough becomes cool, put it on the table and knead well. This won't be easy at this stage, so put it in a plastic bag and leave it alone for 40-50 minutes. 
If the dough is too tough, wrap it in a damp towel. After a while, the dough will become softer and more pliable.
While the dough is resting, peel the pumpkin. 
Cut it into small cubes. 
Cut the breast fillet in the same way. To make this easier to do, the meat should not be completely defrosted. 
Combine chopped breast with pumpkin.
Finely chop the onion. Add to the rest of the ingredients. Salt the filling, pepper. Put a piece of softened butter. 
Stir the mince thoroughly. 
Knead the dough well again. 
Divide into several parts. 
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Leave one piece, and cover the rest of the dough with a damp cloth so that it does not become weathered and covered with a dry crust.
Roll out the dough into a sausage.
Then cut it crosswise into pieces weighing 45-50 g. 
Mash each of them into a cake. 
Using a rolling pin, roll the cake into a thin juicy, and its middle should be thicker than the edges. 
Place the filling in the middle. 
Blind the mantle in the usual way.
Manti, pinched in the form of a “pigtail”, look spectacular. To do this, alternately bend the opposite edges of the juice to the middle and fasten together. 
Pinch the remaining hole, after tucking the edge of the dough inward.
Blind the rest of the manti in a similar way. Be sure to cover them with a damp towel to keep the dough from drying out.
Lubricate the grate of the kaskan (mantovarka) with sunflower oil. Lay the manti on it, leaving space between them.
Lower the racks into the pressure cooker. Spray manti with water.
Cook under a lid at a rapid boil for 40-50 minutes. 
Put ready-made manti with pumpkin and chicken on a dish. Be sure to oil them. 
Serve manti with gravy or any sauce. Enjoy your meal! 
We have prepared before.
Let's prepare the filling first. For manti, finely chopped filling is suitable, and not finely ground minced meat. Only then will the manti turn out juicy and fragrant. Finely chop the chicken meat, peel the onion and cut into cubes. We clean fresh potatoes and cut them into small cubes, as for salad "Olivier". We mix all the components of the filling and pour salt, pepper, dried herbs. If there is melted fat, then you can add it. Pour 50 ml of ice water.
Pour water into a saucepan and boil 2-3 bay leaves in water. Then we take out the leaves, and pour flour, egg, salt and pepper into the water. Knead a tight, elastic dough.
Cut off small pieces from the dough and roll out thin cakes. Cut off the edges, making a square of dough, 10 * 10 cm in size.
Place the filling in the center of the dough square.
We fix the edges of the dough diagonally, and then the lower corners. It is not necessary to achieve complete tightness, it's okay if there are holes in the dough.
Lubricate the pressure cooker or double boiler with vegetable oil. I made it easier - I poured oil in a saucer, and before laying out the manti, I dipped each one in oil. This way they won't stick and tear when you take them out. Steam the manti for 60 minutes.
We take out the finished manti with a spatula, put it on a plate. You can serve manti with mustard, sour cream, or your favorite sauce. Hearty and delicious dinner is ready! Enjoy your meal!
