Stuffing for manti

Quick to prepare, juicy filling la delicious mantas! There are quite a few recipes for manti, fillings for them in many cuisines of the world, and each of them is interesting in its own way. But in order for the mantas to turn out really tasty, juicy, with the juice flowing out when biting, it is necessary to add potatoes to the meat

Snezhana

Recipe author

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Composition / ingredients

Servings:

Beef

400

Onion (large)

Potatoes (small size)

Vegetable oil

Salt

to taste

Ground black pepper

to taste

Zira

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 46 % 11 g

Fats 21 % 5 g

Carbohydrates 33 % 8 g

126 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
Prepare the ingredients according to the list. Classic stuffing for manti in Central Asia and Kazakhstan is made from mutton and fat, in Mongolia – from beef, goat meat, horse meat, camel meat. But since this dish is now popular all over the world, and minced beef, pork and chicken are used with the addition of various vegetables: pumpkins, squash, potatoes and cabbage.
Step 2:
I decided to cook manti from beef, but to make the filling juicy and delicious, I used potatoes. Meat can be finely chopped with a knife as in the traditional recipe of manti or crushed in a food processor, twisted in a meat grinder, which will significantly speed up the process, but will not make the taste of the filling worse.
Step 3:
Peel the onion and finely chop it with a knife or grind it with a blender. We send onions to a bowl with minced meat.
Step 4:
Carefully mix and grind the ingredients with a spoon or clean hands so that the onion will let the juice and give the meat its taste.
Step 5:
Wash the potatoes, peel them and, if the meat was cut with a knife, cut the potatoes into the same small cubes or grate them. Potatoes will make the filling juicier, more tender. Add the potatoes to the bowl with minced meat. Mix well again.
Step 6:
Pour vegetable oil into a bowl with minced meat (this can not be done if fatty beef and pork were used as a filling, the filling will be fat and juicy anyway) and add spices spices: salt, ground black pepper to taste. A feature of the traditional dish is the use of special spices for meat, popular in Asian cuisine. These are cumin, cumin, garlic, coriander, basil. If you like the aroma of these spices, add them to taste.
Step 7:
If the dough is not ready yet, then we tighten the bowl with the filling with cling film and put it in the refrigerator. But it is better not to leave such minced meat for a long time. Firstly, the potatoes in it will darken over time and make the color of the filling not beautiful, secondly, the juiciness of the filling will also decrease. We proceed to the preparation of mantas. Bon appetit!