Steamed White Fish and Vegetable Manti with Smoked Paprika Butter

Name: Steamed White Fish and Vegetable Manti with Smoked Paprika Butter
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 5 servings
Cuisine: Uzbek
Ingredients: 1.5 pound white fish fillet (finely diced); 1 yellow onion (large, finely diced); 1 cup zucchini (finely grated); 0.5 cup fresh dill (finely chopped); 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 package round wonton wrappers (12-ounce); 4 tablespoon unsalted butter; 1 teaspoon smoked paprika; 0.25 cup plain Greek yogurt; 0.5 cup fresh parsley (chopped); 2 tablespoon red wine vinegar; 1 tablespoon olive oil (extra virgin)

Delicate steamed dumplings filled with a savory mixture of flaky white fish and tender vegetables, enhanced with traditional Uzbek spices. Served with a rich smoked paprika butter and a bright fresh herb salad.

Prep: 35 min
Cook: 20 min
Total: 55 min
Servings: 5
Cuisine: Uzbek
Difficulty: Easy
Cost: $5.10/serving

Dietary

Pescatarian
Nut-Free
Low-Sugar
Low-Fat

Ingredients

1.5 pound white fish fillet (finely diced)
1 yellow onion (large, finely diced)
1 cup zucchini (finely grated)
0.5 cup fresh dill (finely chopped)
1 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
1 package round wonton wrappers (12-ounce)
4 tablespoon unsalted butter
1 teaspoon smoked paprika
0.25 cup plain Greek yogurt
0.5 cup fresh parsley (chopped)
2 tablespoon red wine vinegar
1 tablespoon olive oil (extra virgin)

Instructions

In a large bowl, combine the finely diced white fish fillets, finely diced yellow onion, finely grated zucchini, finely chopped fresh dill, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until well combined.
Arrange a small bowl of water and a baking sheet or tray dusted with flour or cornstarch nearby. Take one round wonton wrapper, place about 1 tablespoon of the fish filling in the center.
Moisten the edges of the wrapper with water. Fold the wrapper in half to form a half-moon, pressing out any air and sealing the edges firmly. Bring the two corners of the half-moon together and pinch to seal, creating a small ring or traditional manti shape. Repeat with remaining wrappers and filling.
Fill a large pot with water and bring to a boil. Set up a steamer basket or bamboo steamer over the boiling water, ensuring the water does not touch the bottom of the basket. Lightly oil the steamer rack to prevent sticking.
Place manti in a single layer in the steamer basket, leaving space between them. Steam for 8-10 minutes, or until the wrappers are translucent and the fish filling is cooked through. Cook in batches if necessary. Keep steamed manti warm while preparing the rest.
While manti are steaming, prepare the smoked paprika butter. In a small saucepan, melt the 4 tablespoons of unsalted butter over medium-low heat. Stir in the smoked paprika. Keep warm.
For the fresh herb salad, in a small bowl, toss the 1/2 cup chopped fresh parsley with 2 tablespoons red wine vinegar and 1 tablespoon olive oil. Season lightly with salt and pepper.
Serve the hot steamed manti immediately. Drizzle generously with the smoked paprika butter. Offer a dollop of plain Greek yogurt (if using) and a side of the fresh parsley salad.

Notes

If you don't have a multi-tier steamer, you can use a large pot with a colander or metal sieve fitted over it, making sure it doesn't touch the water. Cover with a lid.

Nutrition (per serving)

Calories: 396
Protein: 28.3 g
Carbohydrates: 42.4 g
Fat: 11.5 g
Fiber: 1.1 g
Sodium: 992 mg
Saturated Fat: 5.8 g
Sugar: 2.3 g
Cholesterol: 83 mg