Vegetable dumplings. Lean manti with potato and vegetable filling
Filling:
Mushrooms (frozen or fresh)
Pork fat
Onion
Potato
Dill for decoration
Sauce:
sour cream 10%
mayonnaise (when buying - pay attention to the composition of the product)
lemon
blue cheese (dor blue)
garlic
freshly ground black pepper
Preparation:
Let's get started! I decided to pre-melt the lard and fry the onion on it: 
Cut the potatoes into medium cubes: 
Stir potatoes, chopped mushrooms, fried onions, salt and pepper. We put it in the cold for a short time so that the melted fat thickens and does not flow when sculpting manti: 
We will sculpt manta rays fast way, as Tatar hostesses do)))
Divide the dough into two equal parts and roll it out to a thickness of 2 mm: 
Cut with a sharp knife into squares: 
Put the chilled filling in the center of each square: 
We start sculpting)) 
We put the manti in a double boiler and cook for 40 minutes: 
While the manti is boiling, prepare the sauce. We clean a clove of garlic, crush it with a knife, squeeze juice from the lemon (we need a tablespoon), put it in a blender, add a crumbled piece of dor blue cheese (sector 1), a couple of tablespoons of mayonnaise, a couple of tablespoons of sour cream, pepper with freshly ground black pepper, beat with a blender and we taste it - maybe what is missing. You can add more lemon juice, you can add more sour cream to make it thinner. You can take natural yogurt instead of sour cream. 
Serve manti with sauce, sprinkle with dill: 
2. Steamed manty "carrots" stuffed with vegetables and mushrooms
I present to you an interesting idea, found by me on the Internet. Lean and vegetarian, undoubtedly healthy and absolutely sunny - these unusual manti just charge you with vitamins and good mood! They have carrot juice in the dough, sweet stuffed carrots with Asian motives and a wonderful shape - carrots with green onion tails. The method of preparing the dough is also interesting - the flour is brewed with a boiling liquid (in this case, carrot juice), eggs are not used.
Ingredients:
You will need for the filling:
80 -100 g. dried mushrooms
1 cup finely diced carrots
3/4 cup frozen corn kernels
2 cloves of garlic
Half a bunch of green onions
1 tbsp. a spoonful of grated fresh ginger
2 tbsp. spoons soy sauce
1 tsp rice vinegar
2 tsp corn starch
1 tsp sesame oil
Dough:
2 cups of flour
3/4 cup freshly squeezed carrot juice
Green onions for decoration
Preparation:
To prepare the dough, pour the flour into a bowl with a slide and make a depression in it. Bring the carrot juice to a boil, pour into the center of the flour and stir quickly with a wooden spoon to combine the juice and flour. Next, knead the dough with your hands until smooth, cover with foil and leave to rest for 2 hours at room temperature: 
We wash the mushrooms and soak them in water for the whole night (it is worth pressing down with something on top so that they do not float on the surface). In the morning we drain the water from the mushrooms into a separate bowl - it will still be useful to us. Squeeze the mushrooms lightly and chop finely (you should get about ¾ cup of chopped mushrooms): 
Mix 1/4 cup of dried mushroom water with soy sauce, sesame oil, and vinegar in a small bowl. In another small bowl, mix 1 tablespoon of mushroom water with cornstarch. Let's put everything aside for now: 
Heat the oil in a large skillet over medium-high heat. Fry the ginger and garlic for about 30 seconds. Then add mushrooms, carrots and corn and simmer for about 2 minutes. Add the soy sauce mixture and simmer for a few more minutes until the liquid is absorbed. Mix soaked corn starch and add it to the pan, mix thoroughly. Remove from heat and add green onions... Leave the filling to cool. By the way, it can be prepared in advance (without green onions) and stored in the refrigerator for a couple of days: 
To prepare "carrots" we divide the dough into 8 equal parts. While we are working with one part - we keep the rest of the dough with a closed film or a damp towel - it should not dry out. Make a ball and roll each piece of dough into a circle, about 6 cm in diameter. Cut the circle into 4 sectors, like a pizza. We fold a cone from each sector, blinding the edges. We fill the first 4 cones with the filling, carefully tamping it with the end of a spoon. We seal the cone and smooth out the irregularities with our fingers so that the carrot is as regular as possible. We stick green onion tails into the carrots (use the hard parts): 
We put the finished "carrots" on oiled parchment in a double boiler, seam down and cover them with a damp cloth so as not to dry out. We also make "carrots" from the rest of the dough and filling. “Carrots can be prepared in advance and frozen. Do not defrost before cooking!
Steam for about 10 minutes. Serve hot with soy sauce: 
Healthy food should be delicious and easy to prepare!
3. Vegetarian momo with hot sauce sepen
Momo (accent on the first syllable) is a dish originally from the Himalayas, Chinese Tibet (may the Tibetans who are fighting for independence from China forgive me), Nepal, Indian Darjeeling. Initially, Tibetan large dumplings with yak meat were baked in a fire. Under the influence Chinese food the steaming method became dominant. The dish only benefited from this - it became more tender and juicy. The dough for momo is prepared without eggs - only flour and water. There are a lot of fillings. For the step-by-step recipe I chose vegetarian momo - shamley momos or tse momos, which are more typical of vegetarian India, due to traditional test without eggs, they are not that vegetarian - even vegan. I will be very helpful to those who observe the Orthodox Nativity Fast. Momo is served with the hottest sepen sauce made from dried hot peppers. I will prepare an adapted version of it, which I found on the website of Tibetans living in the United States.
Ingredients:
Dough:
3 glasses wheat flour
¾ glass of water (may vary depending on flour)
Filling:
½ bunch celery
1/2 head of pak choy or Chinese cabbage
20 small champignons (this is my personal gag, there were no Asian mushrooms at home)
1 bunch of spinach
1 bunch of green onions
1 bunch of cilantro
1 tbsp. a spoonful of vegetable oil
1 large onion (finely chopped)
1½ teaspoons finely grated fresh ginger
½ teaspoon paprika powder
¼ teaspoon ground Sichuan pepper
10 mint leaves
1 tbsp. a spoonful of soy sauce
¼ tsp salt
Hot sepen sauce:
1 medium onion (finely chopped)
1 celery stick (peeled and finely chopped)
2-3 cloves of garlic (crush and finely chop)
2-3 sprigs of green onions (chopped)
200 g of chopped tomatoes (you can take ready-made purchased ones)
Several sprigs of cilantro (chop)
4-6 pieces of dried chili peppers (or less, whichever suits anyone)
Salt to taste
1 tbsp. tablespoons of vegetable oil
You can add whole pickled Sichuan peppers to the prepared sauce
Preparation:
Mix flour with water, adding gradually. You should end up with a smooth dough. Knead it properly until it is perfectly elastic. We spare no effort, this is the key to success! We wrap with plastic and set aside while the filling is being prepared. The dough should not dry out: 
Finely chop celery, cabbage, spinach and green onions (cut with a sharp knife, the food processor remembers the vegetables and they let the juice out).
We wash the champignons, cut off the tip of the leg and remove the skin with a knife, cut and fry with onions in oil until golden brown, and then add garlic, ginger, paprika, sauce and salt, Sichuan pepper and mint, simmer for a couple of minutes, remove from heat and add soy sauce: 
Add the resulting mixture to raw vegetables in a large bowl, stir gently, being careful not to crush the vegetables: 
You can roll out the dough, cut out circles and fill them with filling, so your momo will be even and the same. But the traditional Tibetan way is to roll out the dough with a sausage, pinch off pieces from it, roll them into balls, and then roll each of them into a circle and sculpt momo. Momo has two traditional shapes - round, pinched at the top, with pleats, like flowers and a crescent moon. Vegetarian momo is most often molded in the shape of a crescent moon with folds on one side, so I chose this shape: 
Blinded momo should be placed directly in an oiled steamer or on parchment paper and covered with a lid or towel so that they do not dry out. Place baking parchment in the steamer to prevent the momo from sticking (you can cut out the mugs and place them under each momo): 
Cook the momo for a couple of 15 minutes.
For them, the hot sepen sauce should be prepared in advance, it needs to be cooled before use. 
Pour the dried chili in advance with boiling water for 20 minutes, then drain the water. Fry garlic in oil, add onion, then celery, chili peppers. And then - tomatoes, herbs, salt, simmer for a short time under the lid. Grind everything in a blender and cool: 
Serve momo with hot sauce, you can also do it with soy sauce: 
4. Spring manti-braids with cheese, herbs and mint
Spring is coming soon! And the time will come to change your diet, the body simply requires green!
For spring we use spring recipes... The recipe for these manti was inspired by the Crimean Tatars, which my friend told me about. In the spring, when the first greens appear in Crimea, Tatar housewives prepare pies from unleavened dough in a dry frying pan stuffed with wild sorrel and mint and other edible herbs. I decided to add some tenderness to the filling for my spring manti. creamy taste suluguni. Well, it turned out very tasty!
Ingredients:
A bunch of sorrel
Bunch of spinach
1/2 bunch of dill
Several sprigs of mint
200 g suluguni cheese or mozzarella
Dumplings dough 1 cup flour 
Preparation:
Sift flour and knead the dough as for dumplings 
Removing tough stems from spinach and sorrel 
Take half a bunch of dill 
And some mint leaves (separate the tough twigs) 
Pour boiling water over the greens 
And finely chop 
Suluguni cheese grate 
Mix, the filling is ready! 
Roll out the dough thinly 
Put the filling in the center 
And we form a pigtail 
Lubricate with oil and put in a double boiler 
Cooking for a couple of minutes twenty 
Before serving the braids, pour with melted butter 
5. Balyk berek - manti with fish filling.
Original taken from fortunatte in "In the footsteps of fish mantas, or manta rays" 
BALYK BEREK (Manty Ogurjalinsky)
A wonderful variation of my favorite food!
Balyk berek - manti with fish filling. The dough for them, as well as the general cooking technology, are similar Uzbek mantas... The difference is the filling in which the fish minced meat and spices.
Ingredients:
1 kg fish fillet,
1 a raw egg,
3 onions,
1 teaspoon ground black pepper,
1 capsule of cardamom (powdered)
1 tsp red pepper,
2-3 st. tablespoons of finely chopped dill and parsley,
1 tbsp. a spoonful of fennel
2 pinches of saffron.
Preparation:
Cut the fish fillet into pieces the size of beans or cut into 1 cm cubes.
Finely chop the onion, mix with ground and chopped spices, combine with minced fish, salt, pour over a well-beaten egg, mix thoroughly again and immediately fill the manti, taking a full teaspoon (with a slide) for each mant
More details:
For of this dish decided to use pink salmon.
Filtered fish 
And cut it into cubes 
I didn't forget about the onion either, half of the weight of the fish 
Egg, salt, dill, white pepper, I still think that white pepper is more suitable for fish than black, well, you must add your favorite spices 
Mixed with onions, mixed well, and began to sculpt manti, I will show you how I sculpt manti, I do not pretend to be true 
And in a double boiler, or in a mantle, who has what, for 40 minutes 
The mantas turned out to be delicious, but still a little dry - I didn't even save the onion, here it is my main mistake - I had to put a piece in each mant butter It is better to serve such manti with your favorite creamy / sour cream sauce, for example, with bechamel or sour cream with garlic, herbs and salt, it will also be very tasty.
Vegetable manti. Real manti from cabbage and potatoes
Let's try to make vegetable manti, and the dough as for strudel. We have already said before that manti can be made from any dough. My friend said it was delicious. Yes, and she cooked them in a double boiler. Well, let's check it out. I wonder what the Chinese and Uighurs would say after eating this food?
Recipe from the site
Servings - 4
Preparation time - 15 min
Cooking time - 2 hours 30 minutes.
Caloric content - 287 Kcal
Ingredients:
- Kefir 500 ml.
- Soda 2 tsp
- Salt 2 tsp
- Cabbage 1/3 medium head
- Potato 5 pcs.
- Carrots 1 pc.
- Large onion 1 pc.
- salt pepper
- Odorless vegetable oil 3 tablespoons
Vegetable manti recipe
Dough for vegetable manti
- Pour kefir into a bowl. Add baking soda and let stand for a while.
- Season with salt and flour. Stir everything.
- Knead the dough and let it stand for 30 minutes.
Filling for manti with vegetables
- Shred the cabbage to make a short straw.
- Grate potatoes, carrots on a coarse grater.
- Shred the onion.
- Add vegetable oil and spices. Everything. The filling is ready.
Cooking vegetable manti
- It is recommended to roll out the dough as thin as possible. Cut out circles with a suitable glass and lay out vegetable mince... Connect the edges of the circles and twist them a little. Juice will not flow out of such a mantle, be sure. Only you can get the juice.
- Pour water into a double boiler to boil. Grease the grate with oil and lay out the manna so that they do not touch each other. Close the lid and cook for 40 minutes.
- While there is time, prepare the sauce for the vegetable mantus. Finely grate a clove of garlic and combine its gruel with 1 tablespoon tomato paste or ketchup. Add 250 gr. sour cream. Stir.
Just the manti are ripe. Hurry to the table! Where is our sauce?
Bon Appetit!
Good day!
In my family, everyone loves manti: both my husband and children, and I myself also love these things. Therefore, every Saturday I sculpt manti! But of course the same thing bothers you. So i do different fillings at the manti. Outwardly, they turn out to be the same, but every time you taste something new! Either chopped, then with cabbage, then with potatoes, then with pumpkin, with basil ... Although, outwardly, I try to make them in different ways: flowers, eights, Russian manti, chrysanthemums and so on ... This Saturday I cooked vegetable manti turned out to be very juicy, so I will share the recipe with you!
For vegetable mantas, we need: minced meat (better not fatty, lean beef will do), white cabbage, onions, carrots, chicken eggs, salt and spices, dough for mantas (tasty and elastic dough for mantas, dumplings, dumplings).
To begin with, of course, all vegetables need to be peeled and washed well. Defrost the minced meat or wind the meat in a meat grinder. All ingredients should be in approximately the same proportions, only a little less carrots.
Chop the cabbage into small cubes, the smaller the better. It is cabbage that will give our mantas juiciness.
Grate the carrots and finely chop the onions like cabbage. The onion will give juice and make our cabbage softer and more tender. And carrots will give our mantas a sweetish aftertaste, add a spicy taste to the mantas. fragrant seasoning... Carrots in combination with black ground pepper give good taste bitterness and sweetness at the same time.
We mix all the ingredients, adding raw egg, salt, black pepper and spices as desired. I do not add spices, I prefer natural taste. Moreover, there is enough variety of vegetables.
In this case, the egg does not give any taste, you can do it without it. However, it holds the minced meat together and the filling will not crumble with it when you start sculpting the manti. It's just more convenient that way.
So our filling is ready!
In principle, there is not a lot of meat here, but still manti has a meaty taste rather than a vegetable one. Vegetables only give the mantas more juicy taste... And even more economical!
Now mode the dough into pieces and roll the cakes for the mantas.
We sculpt manti. Today I will sculpt ordinary Russian manti. Although I often do Uzbek "eights".
1. The recipe for vegetable manti is quite simple. First you need to wash and clean from seeds and tail Bell pepper... Cut into thin half rings or cubes. Peel and cut the pumpkin. Wash the zucchini and cut into small pieces. Add salt and pepper to taste. Season with 2-3 tablespoons olive oil and send in an ovenproof dish or on a baking sheet. Sprinkle with spices or dried herbs on top if desired.
2. Vegetables will be baked in a preheated oven for about 25-30 minutes. They should become soft. After cooking, cool the filling thoroughly.
3. During this time, you can make the dough. V warm water add a pinch of salt, a little vegetable oil and add flour. Knead a hard but soft and elastic dough. Let it rest for a while, and then knead well again. Roll out thinly and cut into fairly large circles.
4. Place the cooled filling in the dough and seal the edges tightly. Vegetable manti at home can be steamed or baked in the oven.
Ingredients
Salt - 1 tsp (no slide)
Filling:
Cabbage - 1/4 head of cabbage
Bulb onions - 3 pcs.
Black pepper - to taste
Vegetable oil - 3 tablespoons
Green onions - 0.5 bunch
Cilantro to taste
Cooking process
Manty is an international dish. Their traditional filling is meat, but often vegetables - potatoes and pumpkin - are added to the filling for a richer taste. I have never heard that in Uzbekistan they cook or serve vegetable manti, completely without meat.
I admit the existence of such an option, and today we will cook just vegetable manti. The filling can be different depending on the availability of vegetables in your refrigerator. I have a simple set - potatoes, carrots, cabbage and onions. It will not be superfluous to add pumpkin to the filling, which will give the desired sweetness, but until it appears on the shelves, we will do without it.
So, to cook manti with vegetables, let's take all the products on the list.
For the filling, all vegetables, except for carrots, must be chopped, in no case rubbed, so that you do not get mashed potatoes in the dough. Combine potatoes cut into small cubes, thin strips - cabbage, onions, green onions, cilantro, grated carrots. Add salt, vegetable oil, cumin and black pepper. Mix well. It will be better if the filling is prepared just before the manti is made, and the dough is kneaded first, since all vegetables quickly release juice.
For the dough, we only need water, flour and salt. You can add a spoonful of vegetable oil, but I did not add.
Knead soft dough... Once the dough stops sticking to the table and hands, it's ready. Cover it with a towel and let it rest for 10 minutes.
Divide the dough into three parts for easy handling. Take one part for rolling, keep the rest under a towel. Roll out the dough into a thin layer, cut into squares. Place the filling in the center of the square.
For those who still cannot understand how manty is sculpted, I will try to show this process. First you need to connect the opposite corners of the dough: crosswise. First one side, then the other. We will get a square with a filling.
Then connect the remaining corners together, two on one side and two on the other. Everything is very simple. I do not cover the holes and holes formed, I leave them for the steam to escape.
Prepare the tiers of the mantle cooker. Pour vegetable oil into a saucer. Before you put the finished manti on the tier, you need to dip their bottom in vegetable oil. Cook vegetable manti at closed lid and constant boiling of water for 40 minutes.
Serve with any sauce of your choice. The filling turns out to be soft, fragrant and very tasty.
Vegetable manti (lean manti with vegetable filling)
See my master class with a photo of how to cook lean manti with vegetable filling, a healthy vegetarian dish.
If you doubt that manti with minced vegetables is not just edible, but insanely juicy and tasty, then try this recipe for lean manti.
In order to prepare such vegetable manti you will need:
Flour for dough (by eye),
Water (glass)
Olive oil (3-4 tablespoons),
Salt (half a teaspoon)
Cane sugar (half a teaspoon),
Potatoes (3 tubers),
Bow (pair of medium heads),
Pumpkin (gram 150),
Bulgarian red pepper (1 large),
Carrots (1 small),
Zucchini (gram 100) - see also the recipe - vegetable stew with zucchini, also tasty and healthy dish for healthy eating.
Vegetable oil for the filling (4-5 tablespoons),
Salt, pepper, manti seasoning (mixture of paprika, coriander, mustard, peppers, rosemary, parsley, onion and garlic)
Recipe for making manti with vegetable filling
Cooking the dough. As a result, it should come out elastic and soft. Sift flour.
Mix water, salt, sugar and olive oil in a glass. Combine the mixture and flour.
Knead, add a little flour if necessary. We put the workpiece in the refrigerator.
Small cubes crumble pumpkin, zucchini, potatoes, peppers, onions, carrots. Add vegetable oil, mix.
We add salt, pepper and seasoning for manti only before laying the vegetable mince on the dough base so that the vegetables do not give extra juice.
Roll out the dough as thin as possible, lay out the minced vegetables, cover up.
Cooking vegetable manti for a couple of 35-40 minutes.
Serve with white sauces (sour cream, soy mayonnaise, lean mayonnaise, homemade mayonnaise- see the recipe for mayonnaise with a photo), vegetable oils (sesame or mustard) or with tomato sauces, you can use tomato juice that you canned for the winter.
www.sami-svoimi-rukami.ru
In the season of vegetables, you want to cook as many different dishes from them as possible. If you are looking for something new, I recommend this simple recipe for vegetable manti - a real delight.
INGREDIENTS
- Flour 500 gram
- Zucchini 1 Piece
- Pumpkin 250 Gram
- Sweet pepper 2 Pieces
- Olive oil 4-6 Art. spoons
- Salt 1 pinch
- Pepper 1 Pinch
- flour - 3 tbsp. (250 g each),
- cold water - 250 ml,
- vegetable oil - 4 tbsp. l. in the dough + 2 tbsp. l. in the filling,
- white cabbage - 300-350 g,
- potatoes - 1 large,
- carrots - 1 small
- bow - 1 head,
- pumpkin - 200 g,
- salt - 1-2 tsp,
- seasonings, peppers and spices to taste.
1. The recipe for vegetable manti is quite simple. First, you need to wash and cleanse the seeds and tail of the bell pepper. Cut into thin half rings or cubes. Peel and cut the pumpkin. Wash the zucchini and cut into small pieces. Add salt and pepper to taste. Season with 2-3 tablespoons of olive oil and place in an ovenproof dish or on a baking sheet. Sprinkle with spices or dried herbs on top if desired.
2. Vegetables will be baked in a preheated oven for about 25-30 minutes. They should become soft. After cooking, cool the filling thoroughly.
3. During this time, you can make the dough. Add a pinch of salt, a little vegetable oil to warm water and add flour. Knead a hard but soft and elastic dough. Let it rest for a while, and then knead well again. Roll out thinly and cut into fairly large circles.
4. Place the cooled filling in the dough and seal the edges tightly. Vegetable manti at home can be steamed or baked in the oven.
5. After 25-30 minutes, the manti will be ready and can be served. If desired, you can also make tomato sauce with sweet and hot pepper, add a little olive oil.
Lean manty with vegetable filling
Manty is considered traditionally meat dish, but I'll tell you a secret, with a vegetable filling, they turn out to be no less tasty and juicy. In our family, by the way, only this option is in demand. Cooking lean manti is not at all difficult. The dough is kneaded in the simplest way; you can put absolutely any vegetables in the filling. There are two main conditions: all components of the filling must be cut very finely; and you need to salt / season the filling with spices only when it is already on the cake of dough, since salted vegetables very quickly give juice, which is why the manti will become limp before they reach the leaf of the mantle cooker. Read the recipe below for all the other details.
How to cook manti with vegetable filling
The dough for such vegetable manti is kneaded in the simplest form - in water and without eggs. Sift a couple of glasses of flour into a bowl, add salt (0.5 tsp) and, stirring, carefully pour water into the flour, then oil. Knead the mass until smooth, add the remaining flour and knead a dense, smooth, elastic dough. We hide it in a film and remove it for a while while we are preparing the filling.
You can take absolutely any vegetables in the filling, the amount of each can also be adjusted to your taste. The main thing is that all of them need to be crumbled very, very finely. Let's start with the cabbage. We shred it and knead it thoroughly with our hands so that the cabbage becomes soft and lets out the juice. You don't need to salt it yet!
Chop the onion into small cubes or interrupt with a blender, cut the carrots into cubes. We mix all the vegetables together, and to make the filling even more juicy, add vegetable oil to it.
Now we return to the test and proceed to the formation of manti. For manti with vegetable filling, it is better to choose a sculpting method in which the dough only partially covers the filling. This is necessary so that during cooking the vegetables retain their integrity (especially if you chop everything into cubes) and do not turn into porridge.
How to form manty. Cut the dough into small pieces, roll each into a cake about 2 ml thick. It is not necessary to roll very thinly, because the vegetables are juicy and the dough can simply turn sour. Put a pile of vegetable filling in the middle of the cake, add it, pepper and sprinkle with seasonings and pinch. I do this. I take the opposite ends of the cake, pull them towards the center and pinch them so that the center remains open, i.e. as if you were sculpting a pie without fastening the sides to the end. Now we take the sides and pinch them with an envelope - we get an envelope with an open center. And, finally, we tighten and fasten the protruding "ears" of the envelope from above and below to give the mantu a rounded shape. In fact, if you get used to it, sculpting such dumplings turns out faster than dumplings.
We dip the formed manti in the bottom of the oil and put it on a sheet of mantorvarka. At the same time, it is not necessary to lubricate the sheet itself with oil. Steam the manti for 25-40 minutes, depending on how finely chopped vegetables in the filling are. Ready!
easycookschool.com
Vegetable dumplings
Cooking time: 35 min.
Preparation time: 1 hour 20 minutes.
Servings: 4
The recipe is suitable for: fasting, dinner, lunch.
Ingredients:
Cooking vegetable manti
Do you think there are only meat manti? But no. Today we are preparing vegetable manti. I did not use eggs or butter in my recipe, so the recipe is perfect for fast days or vegetarians will like it. You can add any aromatic spices you wish to the vegetable filling, this will give the mantas a special flavor.
How to cook a dish step by step with a photo at home
To prepare the dough, take water, flour, salt and vegetable oil.
Knead the dough of all products. I advise you to add the flour not all at once, but gradually. Knead the dough on the table until completely smooth, gradually adding flour. Cover with a plate and leave alone for a while.
For the filling, take cabbage, carrots, potatoes, a larger onion, vegetable oil, salt and pepper, spices as desired.
Prepare all vegetables. Cut the cabbage with a knife or use a special grater, be sure to mash the cabbage with your hands, lightly salting it. Cut the potatoes into the smallest cubes, the onions into strips, grate the carrots.
Mix the filling, salt to taste, add pepper and aromatic spices. I like hops-suneli, but you can do without them. Pour in 2 tablespoons of vegetable oil. The filling for the manti is ready.
Divide the dough into 2 parts. Roll out each piece of dough in turn into a thin layer. Cut into equal squares.
Put the filling on the dough squares, sparingly. When cooking, its amount will settle down and become less.
Blind manti in a convenient way.
Put on a drip pan or steamer greased with vegetable oil. Cook with medium boiling water for 35-40 minutes. The potato cubes should cook well.
Serve the finished dish with sauces. Fits good white sauce from sour cream with kefir, herbs, a pinch of salt and 1/2 clove of garlic. Can be served with red tomato sauce mixed with the same ingredients. Bon Appetit!
Other site materials:
Oriental manti with potatoes can be prepared quickly according to the recipe with a photo and take with you on the road or on a picnic
Little time? Don't feel like standing at the stove for a long time? Then feel free to cook delicious and simple lazy dumplings with cottage cheese
Learn to make dumplings with us on step by step recipe... Today we advise you to look at the recipe with cabbage
Real fried dumplings came to us from the East. You can cook them very quickly according to our step-by-step recipe. Delight your loved ones with a delicious dish