These skillet manti dumplings are golden underneath, steamy and tender inside, and showered with fresh herbs — all the comfort of classic dumplings without a steamer in sight. A soft homemade dough wraps a savory meat filling, then the dumplings fry and steam in one pan for a weeknight dinner that feels special. If you love dumplings, try our Georgian Cheese Khinkali Dumplings and our Homemade Dumplings on a Mushroom Bed.
Ingredients
For the dough:
- 450-500 g (3 1/2-4 cups) flour
- 1/2 tsp salt
- 1 egg
- 2 tbsp vegetable oil
- 200 ml (3/4 cup + 1 tbsp) water
For the filling:
- 800 g (1.7 lb) ground meat
- 1 onion
- Salt, pepper, chili
- Potato or grated carrot (optional)
Instructions
- Mix and knead a soft dough; let it rest. Meanwhile combine the meat, finely chopped onion, and spices.
- Divide the dough into 3, roll out each, cut into squares, add filling, and pinch into envelopes, sealing both sides.
- Fry the manti in a well-oiled skillet until golden underneath. Add a splash of water, cover, and steam 20-25 minutes. Shower with herbs.
Tips
- Seal the envelopes firmly so the juices stay inside during steaming — a little water on the edges helps them stick.
- Do not crowd the skillet; fry in batches if needed so the bottoms crisp evenly. For another comforting dumpling night, see our Homemade Georgian Khinkali Dumplings.
- Keep the heat low once you add the water, and lift the lid only at the end to check tenderness. For meat safety basics, see usda.gov.
Nutrition (per 100 g): 125.5 kcal, protein 10.2 g, fat 1.4 g, carbs 18.1 g.