FILLING: Combine meat, onion, garlic, salt and pepper to taste. Mix well, cover and refrigerate.
DOUGH: Combine flour and salt in large bowl. Add 2 beaten eggs and the water to the flour. Knead until medium dough is formed. Add additional water if needed.
Divide dough in half. Working with one portion at a time, roll out each half on lightly floured surface into rectangle about 1/8 inch thick. Cut into 1 ½ inch strips, then cut strips into 1 ½ squares. Place about ½ teaspoons filling on each square. Pinch ends together with fingers to form canoe shape.
Placed manti close together, open side up on 2 greased baking trays. Bake at 350 F degrees on middle rack until light brown. Remove from oven and set aside.
BROTH: Put 2 or 3 cans of chicken broth in a pan and bring it to boil. Add one small can of tomato sauce and let it boil. Then add the manti. Wait a few minutes and then serve. Add yogurt if you want.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2139g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 208 (8%)|
|Amt Per Serving||% DV|
|Total Fat 23.1g||31 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 402.2mg||124 %|
|Sodium 767.9mg||26 %|
|Potassium 2825.9mg||74 %|
|Total Carbohydrate 508.3g||149 %|
|Dietary Fiber 22.2g||89 %|
|Sugars, other 486.1g|
|Protein 105.8g||151 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2701
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