Dumplings and filled pastries
Chicken manti is a lighter breakfast-style version of traditional meat-filled manti, made with small squares of firm dough filled with ground chicken. Its mild chicken filling makes it a hearty option that is not too heavy for the morning.
Knead the flour, egg, water and salt into a firm dough.
Cover the dough with plastic wrap and let it rest for 20 minutes.
Mix the finely ground chicken breast with the onion, olive oil and black pepper.
Roll the dough thinly and cut it into small squares. Place some filling on each square and fold the edges together to shape the manti.
Boil the manti in salted water for 10 minutes.
Drain the manti, toss with olive oil and serve.
Roll the dough very thin; if it is too thick, its flavor will dominate when the manti are boiled. Keep the chicken filling mildly seasoned for breakfast. Allergens: contains wheat (gluten) and egg.
Hamuru 20 dakika yerine yalnızca 8 dakika dinlendirdim çünkü acelem vardı, açarken sürekli geri toplandı ve inceltmek beklediğimden çok daha uzun sürdü, mantılar biraz kalın kaldı.
Mantıları tarifte dediği gibi 10 dakika haşladım ve hamur tam kıvamında piştim, tavuklu harç da fazla kuru kalmadı. Hamuru 20 dakika dinlendirmek açarken gerçekten işime yaradı.
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