I cannot explain how excited I am to share this recipe with you. This is a recipe my mother-in-law taught me many, many years back. I’ve been meaning to share it but just never got around to it. Finally, here we are (now you can be excited, go ahead, smile.. real big..). It’s pretty fantastic. It’s kind of like a mix between Vareniki with potatoes and pelemeni. 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. You can use any meat, pork, beef, lamb or in my case chicken. If using a 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 favorite seasonings.
These Manti are small and bite size, traditional Manti are supposed to be bigger in size. If you prefer larger Manti when cutting your strips, cut them closer to 3″ – 3 1/2″.
[Manti are also great to freeze. Prepare everything as instructed. Lay out onto a cutting board or tray, dust with flour. Place in freezer. Once completely frozen, place into Ziploc bag. 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. :)..]
Ingredients for Uzbek Manti:
1 cup water
1/3 cup milk
4 to 4 1/3 cups flour
1 1/2 tsp salt
1 pound chicken thighs
1 pound potatoes
1 small onion
1 stick butter
2 garlic cloves, minced
Recipe for Uzbek Manti filled with potatoes and chicken.
- 1 cup water
- 1/3 cup milk
- 1 egg
- 4 to 4 1/3 cups flour
- 1 1/2 tsp salt
- 1 pound chicken thighs
- 1 pound potatoes
- 1 small onion
- 1 stick butter
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp coriander
- 1/4 tsp cumin
- 1/4 tsp pepper
- favorite herbs to taste, chopped
- sour cream
Place butter into freezer. Cube chicken into small pieces. Chop onion really fine. Peel potatoes and cube into small pieces, place in bowl and cover with cold water, set aside.
Divide dough into two. Return the one half 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 and accordion going back and forth. With a sharp knife cut 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.
Lay out the squares. Some pieces may not be complete squares, edges, just take two pieces and stick them together.
Finish the filling. Take out the butter from the freezer and either grate or cube. Drain potatoes add to the bowl, add seasonings and herbs. Mix everything.
Take spoonfuls of the filling and add to the center of the squares.
Take a square, place one corner over the other and pinch together. Take the other corner and repeat. Pinch together the four openings. Now take the two edges and pinch them together as well, placing over edge over the other.
Add water to a tiered steamer. Lay out 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.
Enjoy with butter and sour cream.