first attempt at manti
Home for the weekend, I thought I'd try out Manti for the first time. My sous-chef, Lotte, clearly had the wrong intentions... She ended up eating a stick of butter, wrapper and all... Luckily she didn't get to the good stuff!
Rolling out the dough can be tricky because it must be very thin in order to properly make the small dumplings. I recommend rolling out the dough, as thin as possible, and then working row-by-row (as seen below) to get them as thin as they need to be.
When you place the meat on the squares, make sure there is plenty of room for the four corners to close easily.
I got a bit excited towards the end so unfortunately I don't have a picture of how to close them, although, it is described in the directions!
Place the dumplings in boiling water for ten minutes and you are ALMOST ready to eat. The best part is what goes on top...
Dough Ingredients: mix with hands
- 2 eggs
- 2 cups of flour
- 1/4 tsp salt
- 1-2 tbsp water, more if needed
Filling: mix the following with your hands
- 1/2 pound of ground round or (1/4 beef & 1/4 lamb)
- 1 medium onion, grated
- 3 tbsp dry mint
Yogurt: mix
- 16 oz plain yogurt
- 2-3 cloves of garlic
Spicy Sauce: stir together over medium-low heat
- 1 stick of butter
- 1 small spoon of tomato paste
- 1 tbsp red pepper flakes
DIRECTIONS:
Prepare the dough and roll it out very very thinly, cut it in 1x1 inch squares and place the filling on top , leaving the edges free. Close each square by squeezing the opposite edges together and you are left with "little bags".
Place them on baking paper to let out some of the moisture and then put the "bags" in boiling water for about 10 minutes.
PREPARATION:
Put the dumplings in each plate, pour yogurt and spicy red sauce over top, & finish with dried mint and red pepper flakes.
(serves 4)
