What’s cooking? World recipes

Manti is a classic dish served in several different parts of the world. It’s kind of like a mix between Vareniki with potatoes and pelmeni. The recipe may seem intimidating but don’t let it be. Yes, this is not a super quick recipe that you just throw together, but it’s worth every minute.

MANTI FILLING
You can use any meat, pork, beef, lamb or in my case chicken. If using different meat, the cooking time will be longer as chicken cooks quicker. If you are not used to the seasoning coriander or cumin, Vegeta may be used or your favourite seasonings.

CAN I FREEZE MANTI?
Manti are great to freeze! Just prepare everything as instructed. Layout onto a cutting board or tray, dust with flour. Place in the freezer. Once completely frozen, place into freezer bags. They can stay in the freezer for months.

About 3 times a year, I take two full days and make as many as I can. They taste as if they’re fresh and make for a great dinner when I just don’t have the time or energy to cook.

TIPS FOR MAKING MANTI DUMPLINGS
These Manti are small and bite-size, a classic manti is supposed to be bigger in size. If you prefer larger Manti when cutting your strips, cut them closer to 3″ – 3 1/2″.

HOW TO PREPARE THE MANTI DOUGH
Prepare recipe for dough.
Cover and let dough rest.

NOTE: Letting the dough rest, the dough becomes softer and easier to work with.

PREPARE THE FILLING
Add butter in the freezer.
Cube chicken into small pieces.
Finely chop the onions.
Peel and cube the potatoes into small pieces. Place potatoes in a bowl with cold water set aside.

FORMING THE DOUGH FOR MANTI
Divide dough into two. Return one of the halves to the bowl and cover.
Lightly flour the working surface.
Roll out the dough into about 20″ to 22″ circle, adding flour as needed, it needs to be really thin.
Fold the circle as if it’s an accordion going back and forth.
With a sharp knife cut strips about every 2 1/2 inches.
Take the strips and stack them. When stacking, the strips will all be different lengths, stack them all starting at one end, not in the middle. Cut again about every 2 2/12 inches.
Layout the squares.

MAKING UZBEK MANTI
Remove the butter from the freezer. Grate or cube the butter. Drain water from potatoes.
In a bowl, add chicken, butter, potatoes, seasonings, and herbs to the bowl. Mix until well combined.
Then take spoonful’s of the filling and add to the centre of the squares.
Take a square, fold one corner over the other, lightly pull and pinch together.
Repeat with the other corner. Pinch together the four openings. Now take the two edges and pinch them together as well, placing over the edge over the other.

TO COOK
Add water to a tiered steamer. Layout Manti on tiers.
Cover steamer and cook 20-25 minutes.
All steamers are different, check a Manti to see if it’s ready. If using different meat, it’ll need about 40 – 60 minutes.