Manti with vegetables and fruits recipes. Vegetable manti recipe. Recipe for making manti with vegetable filling
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Ingredients
Salt - 1 tsp. (without slide)
Filling:
Cabbage - 1/4 head
Onions - 3 pcs.
Black pepper - to taste
Vegetable oil - 3 tbsp.
Green onion - 0.5 bunch
137 kcal
Cooking process
Manti is an international dish. Their traditional filling is meat, but often vegetables - potatoes and pumpkin - are added to the filling for a richer taste. I have never heard of vegetable manti being cooked or served anywhere in Uzbekistan, without any meat at all.
I admit the existence of such an option, and today we will prepare vegetable manti. The filling can be made differently, depending on the availability of vegetables in your refrigerator. I have a simple set - potatoes, carrots, cabbage and onions. It wouldn’t hurt to add pumpkin to the filling, which will add the necessary sweetness, but until it appears on the shelves, we’ll do without it.
So, to prepare manti with vegetables, take all the products on the list.
For the filling, all vegetables, except carrots, must be chopped, and in no case rubbed, so as not to make a puree in the dough. Combine potatoes cut into small cubes, cabbage, onions, green onions, cilantro, and grated carrots into thin strips. Add salt, vegetable oil, cumin and black pepper. Mix well. It will be better if the filling is prepared immediately before making the manti, and the dough is kneaded first, since all vegetables quickly release juice.
For the dough we only need water, flour and salt. You can add a spoonful of vegetable oil, but I didn’t.
Knead soft dough. As soon as the dough stops sticking to the table and hands, it is ready. Cover it with a towel and let it lie for 10 minutes.
Divide the dough into three parts for ease of use. Take one part for rolling out, keep the rest under a towel. Roll out the dough into a thin layer, cut into squares. Place the filling in the center of the square.
Then connect the remaining corners together, two on one side and two on the other. Everything is very simple. I do not close the resulting holes and holes, I leave them for steam to escape.
Prepare the tiers of the pressure cooker. Pour vegetable oil into a saucer. Before placing the finished manti on the tier, you need to dip their bottoms in vegetable oil. Cook vegetable manti with the lid closed and water constantly boiling for 40 minutes.
Serve with any sauce of your choice. The filling turns out soft, fragrant and very tasty.
Vegetable manti (lenten manti with vegetable filling)
Watch my master class with photos on how to prepare lean manti with vegetable filling, a healthy vegetarian dish.
If you doubt that manti with minced vegetables is not only edible, but incredibly juicy and tasty, then try this recipe for lean manti.
In order to prepare these vegetable manti you will need:
Flour for dough (by eye),
Water (glass),
Olive oil (3-4 tablespoons),
Salt (half a teaspoon),
Cane sugar (half a teaspoon),
Potatoes (3 tubers),
Onion (a pair of medium heads),
Pumpkin (150 grams),
Red bell pepper (1 large),
Carrots (1 small),
Zucchini (100 grams) - see another recipe - vegetable stew with zucchini, also a tasty and healthy dish for a healthy diet.
Vegetable oil for filling (4-5 tablespoons),
Salt, pepper, seasoning for manti (a mixture of paprika, coriander, mustard, peppers, rosemary, parsley, onion and garlic)
Recipe for making manti with vegetable filling
Prepare the dough. As a result, it should come out elastic and soft. Sift the flour.
Mix water, salt, sugar and olive oil in a glass. Combine the mixture and flour.
Knead and add a little flour if necessary. We put the preparation in the refrigerator.
Chop pumpkin, zucchini, potatoes, peppers, onions, and carrots into small cubes. Add vegetable oil and mix.
Add salt, pepper and manti seasoning only before placing the minced vegetables on the dough base, so that the vegetables do not release excess juice.
Roll out the dough as thin as possible, lay out the minced vegetables, and seal it.
Steam vegetable manti for 35-40 minutes.
Serve with white sauces (sour cream, soy mayonnaise, lean mayonnaise, homemade mayonnaise - see mayonnaise recipe with photo), vegetable oils (sesame or mustard) or tomato sauces, you can use tomato juice that you canned for the winter.
www.sami-svoimi-rukami.ru
During the vegetable season, you want to cook as many different dishes from them as possible. If you are looking for something new, I recommend a simple recipe for vegetable manti - a real delight.
INGREDIENTS
- Flour 500 grams
- Zucchini 1 piece
- Pumpkin 250 Gram
- Sweet pepper 2 pieces
- Olive oil 4-6 tbsp. spoons
- Salt 1 pinch
- Pepper 1 pinch
- flour - 3 tbsp. (250 g each),
- cold water – 250 ml,
- vegetable oil – 4 tbsp. l. into the dough + 2 tbsp. l. into the filling,
- white cabbage – 300-350 g,
- potatoes - 1 large,
- carrots – 1 small,
- onion – 1 head,
- pumpkin – 200 g,
- salt – 1-2 tsp,
- seasonings, pepper and spices - to taste.
1. The recipe for making vegetable manti is quite simple. First you need to wash and remove seeds and tails from the sweet pepper. Cut into thin half rings or cubes. Peel and cut the pumpkin. Wash the zucchini and cut into small pieces. Add salt and pepper to taste. Season with 2-3 tablespoons of olive oil and place in a heat-resistant form or on a baking sheet. If desired, you can sprinkle spices or dried herbs on top.
2. In a preheated oven, vegetables will be baked for about 25-30 minutes. They should become soft. After cooking, cool the filling thoroughly.
3. During this time you can make the dough. Add a pinch of salt, a little vegetable oil to warm water and add flour. Knead a stiff but soft and elastic dough. Let it sit for a while and then knead well again. Roll out thinly and cut into fairly large circles.
4. Place the cooled filling into the dough and seal the edges tightly. Vegetable manti at home can be steamed or baked in the oven.
5. After 25-30 minutes, the manti will be ready and can be served. If desired, you can also prepare tomato sauce with sweet and hot peppers and add a little olive oil.
Lenten manti with vegetable filling
Manti is traditionally considered a meat dish, but I’ll tell you a secret, with vegetable filling they turn out no less tasty and juicy. In our family, by the way, this is the only option that is in demand. Preparing Lenten manti is not at all difficult. The dough is kneaded in a very simple way; you can put absolutely any vegetables into the filling. There are two main conditions: all components of the filling must be chopped very finely; and the filling should be salted/seasoned with spices only when it is already on the dough cake, since salted vegetables give out juice very quickly, which is why the manti will become soggy before they reach the sheet of the pressure cooker. Read the recipe below for all other details.
How to cook manti with vegetable filling
The dough for such vegetable manti is kneaded in the simplest way - with water and without eggs. Sift a couple of glasses of flour into a bowl, add salt (0.5 tsp) and, stirring, carefully pour water into the flour, then oil. Knead the mass until smooth, add the remaining flour and knead into a dense, smooth, elastic dough. We hide it in film and put it away while we prepare the filling.
You can use absolutely any vegetables for the filling; the quantity of each can also be adjusted to your taste. The main thing is that they all need to be chopped very, very finely. Let's start with cabbage. Shred it and knead it thoroughly with your hands so that the cabbage becomes soft and releases juice. No need to salt it yet!
Chop the onion into small cubes or blend with a blender, cut the carrots into cubes. Mix all the vegetables together, and to make the filling even more juicy, add vegetable oil to it.
Now we return to the dough and begin to form the manti. For manti with vegetable filling, it is better to choose a modeling method in which the dough only partially covers the filling. This is necessary so that when cooking the vegetables retain their integrity (especially if you chop everything into cubes) and do not turn into mush.
How to form manta rays. Cut the dough into small pieces, roll each into a flat cake about 2 ml thick. There is no need to roll it very thin, because the vegetables are juicy and the dough may simply become soggy. Place a heap of vegetable filling in the middle of the flatbread, add some salt, pepper and sprinkle with seasonings and pinch. I do this. I take the opposite ends of the cake, pull them towards the center and pinch them so that the center remains open, i.e. as if you were making a pie without pinning the sides all the way together. Now we take the sides and pinch them with an envelope - we get an envelope with an open middle. And finally, we tighten and fasten the protruding “ears” of the envelope at the top and bottom to give the manta a rounded shape. In fact, if you get used to it, making such manti is faster than dumplings.
Dip the formed manti upside down into oil and place it on a sheet of mantor cooker. It is not necessary to lubricate the sheet itself with oil. Steam the manti for 25-40 minutes, depending on how finely the vegetables in the filling are chopped. Ready!
easycookschool.com
Vegetable manti
Cooking time: 35 min.
Preparation time: 1 hour 20 minutes.
Number of servings: 4 pcs.
The recipe is suitable for: fasting, dinner, lunch.
Ingredients:
Cooking vegetable manti
Do you think manti comes only with meat? But no. Today we are preparing vegetable manti. I didn’t use eggs or butter in my recipe, so the recipe is perfect for fasting days or will appeal to vegetarians. You can add any aromatic spices to the vegetable filling as desired, this will give the manti a special flavor.
How to prepare a dish step by step with photos at home
To prepare the dough, take water, flour, salt and vegetable oil.
Knead all the ingredients into a dough. I advise you to add flour not all at once, but gradually. Knead the dough on the table until completely smooth, gradually adding flour. Cover with a plate and leave alone for a while.
For the filling, take cabbage, carrots, potatoes, a larger onion, vegetable oil, salt and pepper, and spices as desired.
Prepare all vegetables. Cut the cabbage with a knife or use a special grater; be sure to mash the cabbage with your hands and add a little salt. Cut the potatoes into the smallest cubes, the onion into strips, and grate the carrots.
Mix the filling, add salt to taste, pepper and aromatic spices. I like suneli hops, but you can do without them. Pour in 2 tablespoons of vegetable oil. The filling for the manti is ready.
Divide the dough into 2 parts. Roll out each piece of dough one by one into a thin layer. Cut into equal squares.
Place the filling onto the dough squares, sparingly. When cooking, its quantity will settle and become smaller.
Make manti in a convenient way.
Place on a pan greased with vegetable oil in a manty dish or steamer. Cook in medium boiling water for 35-40 minutes. The potato cubes should be well cooked.
Serve the finished dish with sauces. A white sauce made from sour cream with kefir, herbs, a pinch of salt and 1/2 clove of garlic works well. Can be served with red tomato sauce mixed with the same ingredients. Bon appetit!
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Good afternoon
Everyone in my family loves manta rays: my husband, my children, and I myself love these things too. That's why every Saturday I make manti! But of course the same thing gets boring. That's why I make different fillings for manti. Outwardly they look the same, but the taste is something new every time! Either chopped, then with cabbage, then with potatoes, then with pumpkin, with basil... Although, outwardly I try to make them in different ways: flowers, eights, Russian manti, chrysanthemums and so on... This Saturday I cooked vegetable manti turned out very juicy, so I’ll share the recipe with you!
For vegetable manti we will need: minced meat (preferably not fatty, lean beef will do), white cabbage, onions, carrots, chicken egg, salt and spices, dough for manti (tasty and elastic dough for manti, dumplings, dumplings).
To begin with, of course, all vegetables need to be peeled and washed well. Defrost the minced meat or grind the meat in a meat grinder. All ingredients should be in approximately the same proportions, only a little less carrots.
The cabbage must be chopped into small cubes, the smaller the better. It is cabbage that will give our mantas juiciness.
The carrots need to be grated on a fine grater, and the onion should also be finely chopped, like cabbage. The onion will give juice and make our cabbage softer and more tender. And carrots will give our manti a sweetish aftertaste and add a piquant taste of aromatic seasoning to the manti. Carrots combined with ground black pepper give a nice taste of bitterness and sweetness at the same time.
Mix all the ingredients, adding a raw chicken egg, salt, ground black pepper and spices as desired. I don't add spices, I prefer the natural taste. Moreover, there is enough variety of vegetables here.
The egg in this case does not give any taste; you can do it without it. However, it holds the minced meat together and with it the filling will not crumble when you start making manti. It's just more convenient.
Our filling is ready!
In principle, there is not a lot of meat here, but still, manti has more of a meaty taste than a vegetable one. Vegetables only give the manti a juicier taste. And it’s also more economical!
Now cut the dough into pieces and roll out the flatbreads for the manti.
We make manti. Today I will sculpt ordinary, Russian manti. Although I do Uzbek “eights” more often.
Cooking time: 130 min.
Number of servings: 6
Calories: 300Ingredients:
Lenten dough (with one glass of water, a little more),
Potatoes (4 medium),
Carrots (small),
Zucchini (half medium)
Onion (2 medium heads),
Red bell pepper (1 piece),
Pumpkin (small piece)
Vegetable oil (4-6 tablespoons),
Salt, pepper, seasoning for manti
Preparation:
Let me say right away that manti seasoning is VERY tasty! The smell is amazing. I use seasoning from the Pripravych company, I like it, so I recommend it.
1. We start with the dough (a glass of cold water with a diluted incomplete spoon of salt and half a spoon of sugar + eye flour + sunflower or corn oil). I got used to doing this: I pour the flour into a cup (I sift it rarely), mix salt and sugar with water, pour it into the flour, then pour in the butter, knead, adding more flour as needed.
2. Place the dough in a bag and in the refrigerator, set the vegetables free: wash, peel and put the knife...
3. Cut everything into small cubes. The basic set for lean vegetarian manti is pumpkin, onions and potatoes. I prefer to add bell peppers, carrots, and zucchini. It's juicier and piquant.
4. Mix the filling and butter it. DO NOT SALTY!
4.1. Let's put on the water!
5. Roll flatbreads. I read somewhere the advice to roll thinner around the edges. Unfortunately, I did not master the technique of such fine-edged master rolling. I roll everything thinly. If the dough is very soft, there is a risk that the manti may tear during modeling, which is not fatal.
6. Pour manti seasoning into the filling and add salt to taste.
7. Lay out the minced vegetables and make manti.
We send it to the pressure cooker.
8. Steam manti for 35-40 minutes.
9. We eat manti with sauces (soy mayonnaise, lean mayonnaise sauce), vegetable oils, sour cream, soy sauce, etc.
Note:
TASTY!!! It's not hard on the stomach if you don't eat 8-10 pieces at a time!!!
1. The recipe for making vegetable manti is quite simple. First you need to wash and remove seeds and tails from the sweet pepper. Cut into thin half rings or cubes. Peel and cut the pumpkin. Wash the zucchini and cut into small pieces. Add salt and pepper to taste. Season with 2-3 tablespoons of olive oil and place in a heat-resistant form or on a baking sheet. If desired, you can sprinkle spices or dried herbs on top.
2. In a preheated oven, vegetables will be baked for about 25-30 minutes. They should become soft. After cooking, cool the filling thoroughly.
3. During this time you can make the dough. Add a pinch of salt, a little vegetable oil to warm water and add flour. Knead a stiff but soft and elastic dough. Let it sit for a while and then knead well again. Roll out thinly and cut into fairly large circles.
4. Place the cooled filling into the dough and seal the edges tightly. Vegetable manti at home can be steamed or baked in the oven.
Salt - 1 tsp. (without slide)
Mushrooms (frozen or fresh)
Pork lard
Onion
Potato
Dill for decoration
Sauce:
sour cream 10%
mayonnaise (when buying, pay attention to the composition of the product)
lemon
blue cheese (dor blue)
garlic
freshly ground black pepper
Preparation:
Let's get started! I decided to melt the lard first and fry the onions in it: 
Cut the potatoes into medium cubes: 
Mix potatoes, chopped mushrooms, fried onions, salt and pepper. Place in the cold for a short time so that the melted lard thickens and does not flow when sculpting the manti: 
We will sculpt manti in a quick way, as Tatar housewives do)))
Divide the dough into two equal parts and roll out to a thickness of 2 mm: 
Cut into squares with a sharp knife: 
Place the chilled filling in the center of each square: 
Let's start sculpting)) 
Place the manti in a steamer and cook for 40 minutes: 
While the manti is cooking, prepare the sauce. Peel a clove of garlic, crush it with a knife, squeeze out the juice from the lemon (we need a tablespoon), put it in a blender, add a crumbled piece of Dor Blue cheese (1 sector), a couple of spoons of mayonnaise, a couple of spoons of sour cream, pepper with freshly ground black pepper, beat with a blender and We taste it - maybe something is missing. You can add more lemon juice, you can add more sour cream to make it thinner. You can use natural yogurt instead of sour cream. 
Serve manti with sauce, sprinkle with dill: 
2. Steamed carrot manti stuffed with vegetables and mushrooms
I present to you an interesting idea that I found on the Internet. Lenten and vegetarian, undoubtedly healthy and absolutely sunny - these unusual manti simply charge you with vitamins and a good mood! They have carrot juice in the dough, sweet carrots in an Asian inspired filling, and a wonderful shape - carrots with green onion tails. The method of preparing the dough is also interesting - the flour is brewed with boiling liquid (in this case, carrot juice), eggs are not used.
Ingredients:
You will need for the filling:
80 -100 g dried mushrooms
1 cup carrots, cut into small cubes
3/4 cup frozen corn kernels
2 cloves garlic
Half a bunch of green onions
1 tbsp. spoon grated fresh ginger
2 tbsp. spoons of soy sauce
1 teaspoon rice vinegar
2 tsp corn starch
1 tsp sesame oil
Dough:
2 cups of flour
3/4 cup freshly squeezed carrot juice
Green onions for garnish
Preparation:
To prepare the dough, pour the flour into a bowl in a heap and make a depression in it. Bring the carrot juice to a boil, pour into the center of the flour and stir quickly with a wooden spoon to combine the juice and flour. Next, knead the dough with your hands until smooth, cover with film and leave to rest for 2 hours at room temperature: 
We wash the mushrooms and soak them in water overnight (it’s worth pressing down with something on top so that they don’t float on the surface). In the morning, drain the water from the mushrooms into a separate bowl - we will need it later. Lightly squeeze the mushrooms and chop them finely (you should get about ¾ cup of chopped mushrooms): 
Mix 1/4 cup water from dried mushrooms with soy sauce, sesame oil and vinegar in a small bowl. In another small bowl, mix 1 tablespoon of mushroom water with cornstarch. Let's put everything aside for now: 
Heat vegetable oil in a large frying pan over medium heat. Sauté the ginger and garlic for about 30 seconds. Then add mushrooms, carrots and corn and simmer for about 2 minutes. Add the soy sauce mixture and simmer for a few more minutes until the liquid is absorbed. Mix the soaked cornstarch and add it to the pan, mix thoroughly. Remove from heat and add green onions. Let the filling cool. By the way, you can prepare it in advance (without green onions) and store it in the refrigerator for a couple of days: 
To prepare the carrots, divide the dough into 8 equal parts. While we are working with one part, keep the rest of the dough covered with film or a damp towel - it should not dry out. Make a ball and roll out each piece of dough into a circle, about 6 cm in diameter. Cut the circle into 4 sectors, like a pizza. We roll a cone from each sector, blinding the edges. Fill the first 4 cones with the filling, carefully compacting it with the end of a spoon. We seal the cone and smooth out the irregularities with our fingers so that the carrot is as regular in shape as possible. We stick green onion tails into the carrots (use the hard parts): 
Place the finished “carrots” on greased parchment in a steamer, seam side down, and cover them with a damp cloth to prevent them from drying out. We also make “carrots” from the rest of the dough and filling. “Carrots can be prepared ahead of time and frozen. Do not defrost before cooking!
Steam for about 10 minutes. Serve hot with soy sauce: 
Healthy food should be tasty and easy to prepare!
3. Vegetarian momos with spicy sepen sauce
Momo (emphasis on the first syllable) is a dish originally from the Himalayas, Chinese Tibet (may the Tibetans who are fighting for independence from China forgive me), Nepal, and Indian Darjeeling. Originally, Tibetan large dumplings with yak meat were baked over fire. Under the influence of Chinese cuisine, the steaming method has become dominant. The dish only benefited from this - it became more tender and juicier. Momo dough is prepared without eggs - just flour and water. There are a lot of fillings. For the step-by-step recipe, I chose vegetarian momos - shamley momos or tse momos, which are more typical for vegetarian India; due to the traditional dough without eggs, they are not only vegetarian, but even vegan. I will be very helpful to those who observe the Orthodox Nativity Fast. Momos are served with a spicy sepen sauce made from dried hot peppers. I will prepare an adapted version of it, which I found on the website of Tibetans living in the USA.
Ingredients:
Dough:
3 cups wheat flour
¾ cup water (may vary depending on flour)
Salt - 1 tsp. (without slide)
½ bunch of celery
½ head pak choi or Chinese cabbage
20 pieces of small champignons (this is my personal comment, I didn’t have any Asian mushrooms at home)
1 bunch of spinach
1 bunch of green onions
1 bunch of cilantro
1 tbsp. spoon of vegetable oil
1 large onion (finely chopped)
1½ teaspoons finely grated fresh ginger
½ teaspoon paprika powder
¼ teaspoon ground Sichuan pepper
10 mint leaves
1 tbsp. spoon of soy sauce
¼ teaspoon salt
Hot sepen sauce:
1 medium onion (finely chopped)
1 stick of celery (peeled and finely chopped)
2-3 cloves garlic (crush and finely chop)
2-3 sprigs of green onions (chopped)
200 g chopped tomatoes (you can use ready-made ones)
A few sprigs of cilantro (chopped)
4-6 pieces of dried chili peppers (or less, as suits you)
Salt to taste
1 tbsp. spoons of vegetable oil
You can add whole pickled Szechuan peppers to the finished sauce.
Preparation:
Mix flour with water, adding gradually. You should end up with a smooth dough. Knead it thoroughly until it becomes perfectly elastic. We spare no effort, this is the key to success! Wrap in cling film and set aside while preparing the filling. The dough should not dry out: 
Finely chop the celery, cabbage, spinach and green onions (cut with a sharp knife, the food processor will crush the vegetables and they will release juice).
We wash the champignons, cut off the tip of the stem and remove the skin with a knife, chop and fry with onions in oil until golden brown, and then add garlic, ginger, paprika, sauce and salt, Szechuan pepper and mint, simmer for another couple of minutes, remove from heat and add soy sauce: 
Add the resulting mixture to the raw vegetables in a large bowl, mix gently, being careful not to crush the vegetables: 
You can roll out the dough, cut circles out of it and fill them with filling, so your momos will be even and uniform. But the traditional Tibetan way is to roll out the dough into a sausage shape, pinch off pieces of it, roll them into balls, and then roll each one into a circle and make momos. Momos have two traditional shapes - round, pinched at the top, with folds, similar to flowers and a crescent. Vegetarian momos are most often sculpted in the shape of a crescent with folds on one side, so I chose this shape: 
The molded momos should be placed immediately into an oiled steamer or on parchment paper and covered with a lid or towel to prevent them from drying out. Place baking parchment in the steamer to prevent the momos from sticking (you can cut out circles and place them under each momo): 
Steam the momos for 15 minutes.
The spicy sepen sauce for them should be prepared in advance; it needs to cool before use. 
Pour boiling water over the dried chilies for 20 minutes in advance, then drain the water. Fry the garlic in oil, add the onion, then the celery and chili peppers. And then - tomatoes, herbs, salt, simmer for a short time under the lid. Grind everything in a blender and cool: 
Serve momos with hot sauce, or you can also add soy sauce: 
4. Spring manti braids with cheese, herbs and mint
Spring is coming soon! And the time will come to change your diet, the body simply requires green color!
For spring we use spring recipes. The recipe for these manti was inspired by the Yanty Crimean Tatars, which my friend told me about. In the spring, when the first greenery appears in Crimea, Tatar housewives prepare pies from unleavened dough in a dry frying pan filled with wild sorrel and mint and other edible herbs. I decided to add the delicate creamy taste of suluguni to the filling for my spring manti. It turned out very tasty!
Ingredients:
Bunch of sorrel
Bunch of spinach
1/2 bunch of dill
A few sprigs of mint
200 g suluguni cheese or mozzarella
Dumpling dough from 1 cup flour 
Preparation:
Sift the flour and knead the dough as for dumplings 
Remove tough stems from spinach and sorrel 
Take half a bunch of dill 
And some mint leaves (separate the tough branches) 
Pour boiling water over greens 
And chop finely 
Grate suluguni cheese 
Stir, the filling is ready! 
Roll out the dough thinly 
Place the filling in the center 
And we form a pigtail 
Grease with oil and place in a steamer 
Cook for a couple of minutes for twenty 
Before serving, baste the braids with melted butter. 
5. Balyk berek - manti stuffed with fish.
Original taken from fortunatte in "In the footsteps of fish manta rays, or manta rays" 
BALYK BOREK (OGURDZHALI MANTY)
A wonderful version of my favorite dish!
Balyk berek - manti stuffed with fish. The dough for them, as well as the general cooking technology, are similar to Uzbek manti. The difference is the filling, which contains minced fish and spices.
Ingredients:
1 kg fish fillet,
1 raw egg,
3 onions,
1 teaspoon ground black pepper,
1 capsule cardamom (ground into powder)
1 teaspoon red pepper,
2-3 tbsp. tablespoons finely chopped dill and parsley,
1 tbsp. spoon of fennel,
2 pinches of saffron.
Preparation:
Cut the fish fillet into pieces the size of beans or cut into 1 cm cubes.
Chop the onion finely, mix with ground and crushed spices, combine with minced fish, add salt, pour over well-beaten egg, mix thoroughly again and immediately fill the manti, taking a full teaspoon (heaped) for each manti
More details:
For this dish I decided to use pink salmon.
Fileted the fish 
And cut it into cubes 
I also didn’t forget about the onions, half the weight of the fish 
Egg, salt, dill, white pepper, I still think that white pepper is more suitable for fish than black, and you should definitely add your favorite spices 
I mixed it with onions, mixed it well, and started making manti, I’ll show you how I make manti, I don’t pretend to be the truth 
And into a double boiler, or into a mantyshnitsa. Whoever has what, for 40 minutes 
The manti turned out delicious, but still a little dry - even the onion couldn’t save it, that’s my main mistake - I should have put a piece of butter in each manti. It’s better to serve these manti with your favorite creamy/sour cream sauce, for example with bechamel or sour cream with garlic, herbs and salt will also be very tasty.