Low-fat manti with potatoes and chicken breast are made in much the same way as classic steamed manti, only with a few nuances. The stuffed chicken turns out juicy and tasty thanks to onions and raw potatoes, while it does not cause heaviness on the stomach, which is characteristic of hot meat.
This dish is especially adored by children, preferring to eat them cooled down, just like pies.
Ingredients:
For filling:
- Chicken breast – 2 pcs.
- Onion – 1-2 pcs.
- Potatoes – 5 pcs.
- Salt and spices – to taste.
- Butter – optional.
For test:
- Flour – 2.5-3 tbsp.
- Water – 1 tbsp.
- Salt – 0.5-1 tsp.
How to cook:
1. Scroll the minced chicken breast and onion. You can, of course, finely chop, as you like.
2. Peel the potatoes, cut into small cubes, add to the minced meat along with salt and pepper.
You can sprinkle your favorite spices and pour over melted butter, however, the already fresh potatoes give the filling sufficient juiciness.
3. Knead the dough by combining flour, water and salt. The amount of flour is indicated approximately. The mass should turn out to be steep, but not hard, so we add flour gradually, evaluating the consistency of the dough.
4. Roll out the dough into a large layer and cut it into squares (who is more familiar, can cut out circles with a glass).
5. We spread the minced chicken and potato filling in the center of each square.
6. We connect the opposite corners of the dough blank.
7. We blind the remaining gaps with tweezers. Got a sealed envelope.
8. We connect two corners on both sides, a barrel comes out as in the photo.
9. We sculpt the rest of the manti according to the same principle and put them on a greased pan for steaming.
Prepare manti with potatoes and chicken from 40 to 60 minutes, depending on the number of filled pallets in your double boiler (pressure cooker).
Serve hot with your usual favorite sauces and fresh vegetables.
Enjoy your meal!