Juicy Minced Manti with Potatoes

Juicy, filling, very flavorful! Just a find! There are quite a few options for minced manti in many cuisines around the world, and each of them is interesting in its own way. But to make the manti really tasty, juicy, with juice flowing out when you bite it, you must add potatoes to the meat.
cook time: 30 min
Freya Ashford
Juicy Minced Manti with Potatoes

Nutrition Facts (per serving)

127
Calories
6g
Fat
8g
Carbs
11g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Zira 1 g
Potato (small size) 2 pc
Beef 400 g
Bulb onions (large) 1 pc
Vegetable oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make juicy minced manti with potatoes? Prepare the ingredients according to the list. Classic minced manti in Central Asia and Kazakhstan is made from lamb and fat tail fat, in Mongolia — from beef, goat meat, horse meat, and camel meat. But since this dish is now popular all over the world, they use minced beef, pork and chicken with the addition of various vegetables: pumpkin, zucchini, potatoes and cabbage.

Step 2

Step 2
I decided to make manti from beef, but to make the filling juicy and tasty, I used potatoes. The meat can be finely chopped with a knife as in the traditional manti recipe, or chopped 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

Step 3
Peel the onions and finely chop with a knife or chop with a blender. Place the onions in a bowl with minced meat.

Step 4

Step 4
Mix and grind the ingredients thoroughly so that the onions release their juice and impart their flavor to the meat.

Step 5

Step 5
Wash the potatoes, peel them and, if you cut the meat with a knife, cut the potatoes into the same small cubes or grate them. Potatoes will make the filling juicier and more tender. Add the potatoes to the bowl with the mince and mix well again.

Step 6

Step 6
Pour vegetable oil into a bowl with minced meat (you don’t have to do this if you used fatty beef and pork as the filling, the filling will already be fatty and juicy) and add 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

Step 7
If the dough is not ready yet, cover the bowl with the filling with cling film and put it in the refrigerator. But it’s better not to leave such stuffing for a long time. Firstly, the potatoes in it will darken over time and make the color of the filling unattractive, and secondly, the juiciness of the filling will also decrease. Bon appetit!

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