Pumpkin and chicken dumplings
Description
The dish is prepared without unnecessary complications. I like manty much more than dumplings: they are juicier, cooked by steaming rather than boiling, and with pumpkin and onion they turn out absolutely delicious! Chicken is less fatty than pork or lamb, and besides, I don't add tail fat. Also, when preparing manty with pumpkin and chicken mince, I recommend adding some potato to the filling—it will balance the sweetness of the pumpkin. The ready dish can now be served.
Instructions
- 1
Step 1
Prepare the ingredients for manty.
- 2
Step 2
Grind the chicken into minced meat, add chopped herbs to it.
- 3
Step 3
Chop the onion, add the pumpkin to the mince. Add your favorite spices; if desired, you can also grate potato into the filling.
- 4
Step 4
Make a simple dumpling dough using water, flour, eggs, and salt. The more elastic the dough, the better the final product will be. Roll out small flatbreads and place one or two teaspoons of filling onto each. Fold and seal the manty and place them into a steamer (or steam-cooker). Steam for about 30–40 minutes.
- 5
Step 5
Serve the ready pumpkin and chicken dumplings with herbs and adjika.