9 options for delicious chicken manti
Chicken manti one of the most popular and accessible manti recipes. The results are tasty and quite dietary manti, which do not require large expenditures and have room for creativity.
Number of servings - 4
Preparation time - 15 minutes
Cooking time – 2 hours
Calorie content – 456 Kcal
The filling can be changed by adding potatoes to the chicken to make manti with chicken and potatoes, or beef to make manti made from beef and chicken.
I think many housewives will agree with me that manti has become a favorite dish in almost every family. Although traditional manti is made from lamb, we often deviate from this recipe and make our own adjustments. And chicken manti with our fillings sometimes exceed all expectations in taste. If Chinese famous chefs tried our chicken manti, they would be very pleased.
Bon appetit!
Manti with chicken is no different in taste from manti cooked with meat. The main thing is to follow all the rules for preparing manti.
Compound:
dough
200 ml. warm boiled water
1 fresh chicken egg
420-450 gr. wheat flour
1 tsp salt
filling
600 gr. chicken fillet (thighs)
600 gr. onions
salt
black pepper
100 gr. butter
butter for greasing manti
red pepper
Preparation:
First you need to knead.
To prepare manti, there are several mandatory rules, if not followed, you may not get this dish.
Rule No. 1: the amount of meat (poultry) and the amount of onions should be in a proportion of 50x50.
Rule No. 2: both meat and onions should be cut with a knife, and not chopped with a meat grinder (even with a large attachment). If the meat and onions are cut, the finished manti will turn out very juicy.
Now you can start preparing the minced meat.
Chop chicken and onion with a knife.
Add salt and black pepper to the minced meat.
Mix well and leave the minced meat for 10 minutes.
Divide the dough into three parts. This quantity will make 24 pieces. manta ray
Place one part of the dough on the work surface, cover the remaining two with a damp towel so as not to dry out.
Roll the dough into a rope and cut into 8 pieces.
Place each piece of dough, cut side down, into the flour, pressing lightly with your palm.
Take a separate piece of dough and roll it into a circle, the edges should be slightly thinner than the middle.
Place minced meat in the center of the circle.
Place a piece of butter on the minced meat (pre-freeze the butter and cut it into cubes, the number of cubes should match the number of manti).
Connect opposite edges of dough.
Press the side edges towards the middle.
Pinch the joints well so that there are no gaps. Connect the resulting upper two corners together.
Do the same with the remaining dough and minced meat.
Steam the finished manti for 40-45 minutes (the onion should be completely cooked during this time).
Serve the manti generously with butter and sprinkle with red pepper.
You can serve it with manta rays.
Let us prepare delicious manti with minced chicken and potatoes that can feed your whole family, because it is a nourishing and high-calorie dish.
Manti with meat is one of the most popular and quite easy to prepare dishes. But we will complicate the preparation a little by adding potatoes to the filling, and instead of lamb we will add chicken.
There are many types of fillings for manti.
The cooking process is steamed in a special vessel - a pressure cooker (or else in a cascan). Manti with meat can be a decoration for any table, whether festive or everyday.
Manti can be served with various sauces and gravies.
I usually make it from chicken, duck or goose, and cut everything into cubes.
To prepare manti with minced chicken and potatoes, you need the following ingredients:
We are preparing, so to speak, the filling.
I usually cut meat and potatoes into cubes.
My beloved mother taught me this recipe.
I know that original manti are made only from lamb, but we diversify our imagination a little... Then we cut the onion into cubes, add salt and spices.
A little water, mix thoroughly.
We prepare the dough in advance as for, and I prepare it like this: flour, egg, water. Knead the dough.
Roll out the flatbreads thinly and lay out our prepared minced meat.
Then we make an envelope out of this cake....and round off the ends. Lubricate the sheets with sunflower oil.
Place on sheets. Place on low heat for about 50 minutes.
These are the delicious and appetizing manti made from minced chicken, the recipe with photos of which I got from my mother.
Bon appetit, my dears!
Manti is a national dish of Asian cuisine, long loved by residents of other regions. These are a kind of dumplings. The cooking process consists of kneading the dough, preparing the minced meat, sculpting the manti themselves and boiling them. But they differ from dumplings in size, method of modeling and shape, filling, and also in the fact that they are steamed and not in water.
Every family has its own favorite manti recipe. They are made with meat and onions, pumpkin, potatoes, cabbage, even fish. In this recipe we suggest preparing manti with chicken and pumpkin. It turns out budget-friendly, tasty and appetizing.
To make the manti juicy, the filling products should not be twisted in a meat grinder, but cut by hand into small cubes. You can also add fat, lard, and butter to the filling for juiciness.
The dough for manti must be steep, otherwise during cooking the products may come apart and the juice will leak out. The kneaded dough must be given time to rest well, then it will be pliable and plastic.
Taste Info Dumplings, dumplings
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 stiff, place it on the table and knead well. This won't be easy to do at this stage, so put it in a plastic bag and leave it alone for 40-50 minutes.
If the dough is too stiff, wrap it in a damp towel. After some time, 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, the meat should not be completely defrosted.
Combine the chopped breast with the pumpkin.
Finely chop the onion. Add to other ingredients. Season the filling with salt and pepper. Place a piece of softened butter.
Mix the minced meat 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 dry out and become dry.
Roll the dough into a sausage.
Then cut it crosswise into pieces weighing 45-50 g.
Mash each of them into a flat cake.
Using a rolling pin, roll out the flatbread into a very thin piece, with the middle being thicker than the edges.
Place the filling in the middle.
Make the manta in the usual way.
Manti rays pinched in the form of a “braid” look impressive. To do this, alternately bend the opposite edges of the juice towards the middle and fasten them together.
Lower the grates into the pressure cooker. Sprinkle manti with water.
Cook covered at a vigorous boil for 40-50 minutes.
Place the finished manti with pumpkin and chicken on a plate. Be sure to grease them with oil.
Serve manti with gravy or any sauce. Bon appetit!
Previously we prepared .