Prepare recipe for classic dough and set aside until ready to use.
Prepare filling-
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.
Assemble-
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.
Cook-
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.