Manti in a frying pan
There is not much to add about manti: good dumplings make a good meal whether steamed or simmered in a pan. This is an alternative to steaming that we enjoy with both manti and smaller dumplings.
Adjust servings in the full version
I took ready-made, frozen manti.
Pour a little vegetable oil into the frying pan. Warm it up. Place the manti at a short distance from each other. Fry the bottoms until lightly browned. This is necessary so that the manti does not burst during the cooking process.
Pour about a glass of water into the pan, cover the lid and leave to simmer for 10 minutes.
While the manti is boiling, prepare the sauce. Just mix all the ingredients into a homogeneous mass. Add salt, pepper, garlic. You can add your favorite herbs.
While the sauce was being mixed, the manti had already swollen slightly, and the water had almost boiled away.
Add the sauce so it comes about halfway up the manti. Reduce the heat to a gentle simmer.
Cook for another 10 minutes, or a little longer for large manti.