Manti
I made a couple of changes to this recipe. I didnt cut the wonton wrappers in half. I used them whole and filled them a little more than the recipe called for. I ended up with about 30 manti. I also added a lot more garlic to the yogurt sauce.
I made a couple of changes to this recipe. I didnt cut the wonton wrappers in half. I used them whole and filled them a little more than the recipe called for. I ended up with about 30 manti. I also added a lot more garlic to the yogurt sauce.
- 1/2 cup milk
- black pepper freshly ground
- 1/2 teaspoon kosher salt
- 1 teaspoon cumin
- 2 teaspoons sweet paprika
- pinch salt
- 1 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 4 teaspoons flour
- 3/4 teaspoon cumin
- for finished manti:
- 56 wonton wrappers
- 2 cups veal or chicken stock
- for filling:
- 3/4 cup ground lamb
- 1 1/2 teaspoons onion powder
- 3/4 teaspoon black pepper freshly ground
- 1 1/2 teaspoons chopped fresh parsley
- for tomato sauce:
- 3/4 cup veal or chicken stock
- 2 large tomatoes peeled, seeded and finely diced
- for paprika-butter sauce
- 1/3 cup clarified butter melted
- for yogurt sauce:
- 1 cup greek style yogurt best quality organic
- 1/2 garlic
- for spice blend:
- 1 teaspoon dry red pepper
- Carbohydrate 65.5769824423599 g
- Cholesterol 48.3123850574713 mg
- Fat 15.7067019538201 g
- Fiber 2.80306970283932 g
- Protein 16.8444910087392 g
- Saturated Fat 7.76187417814271 g
- Serving Size 1 1 Serving (278g)
- Sodium 947.241558188176 mg
- Sugar 62.7739127395206 g
- Trans Fat 1.57406444105254 g
- Calories 475 calories
Step-by-step
- Cut wonton wrappers in half to make rectangles. Cover with plastic wrap and set aside.
- Make filling. Mix all ingredients together until well blended. Set aside.
- Make tomato sauce. Warm veal or chicken stock in a small saucepan. In a small saucepan, scald milk over medium high heat. In another small saucepan, place flour and add warm milk a few tablespoons at a time, whisking vigorously to avoid lumps. When all milk is added, cook over low heat for 1 min, until thickened, and remove from heat. Gradually whisk in warm stock to make a smooth sauce. When sauce is smooth, stir in chopped tomatoes and cook for 3 min. Season with salt and pepper to taste and keep warm until ready to serve.
- Preheat oven to 375. Generously grease bottom of two 9x13 baking dishes with veg oil
- Arange cut wonton wrappers horizontally on a work surface. Place scant 1/2 tsp lamb filling into pasta rectangle. Moisten all edges of rectangle with water. Bring edges together and seal, pinching ends with a slight twist.
- Place manti in prepared baking dishes and bake uncovered 15 to 18 min or until edges are golden brown. Be careful not to overcook.
- While manti are baking, bring stock to a boil. When edges of manti are golden, take pan out of oven and pour in hot stock.
- Reduce heat to 300. Cover pan with foil and return it to oven and continue to bake for 15 to 20 min or until stock is absorbed.
- While manti finish baking, make sauces. For butter paprika sauce, combine melted butter and paprika until well blended. Keep warm until ready to use. For yogurt sauce, finely chop garlic and then smash it with side of a large knife to release oils. Combine with yogurt and set aside. For spice blend, mix spices together in a small bowl.
- To assemble final dish: Divide manti among 8 shallow soup bowls. Spoon 1/4 C warm tomato sauce over each and then drizzle with 2 tsp paprika butter sauce. Top with 2 T yogurt sauce and sprinkle with spice blend.
Why do these miniature dumplings require a two-stage cooking method involving both dry heat and liquid absorption? Standard boiling water can disintegrate thin wheat wrappers instantly, whereas baking at 375 degrees Fahrenheit dehydrates the exterior just enough to build structural integrity before hot stock is introduced. Whisking warm milk gradually into flour prevents starch molecules from agglomerating into lumps; adding stock incrementally thereafter yields a stable emulsion rather than a broken sauce.
Equipment and Workarounds
Standard pasta rollers are unnecessary when utilizing store-bought wonton wrappers, provided a pastry brush and a small bowl of water remain accessible for sealing dry edges. Two 9x13-inch glass baking dishes are required to distribute fifty-six dumplings in a single layer, ensuring the stock poured at the fifteen-minute mark reaches every piece uniformly. Metal pans can accelerate browning prematurely, so glass or ceramic materials offer better thermal control during the initial dry bake.
- Smash minced garlic with the flat side of a knife blade to rupture cell walls and release volatile allicin oils before blending into thick Greek yogurt.
- Substitute gluten-free wonton wrappers directly, though baking times may decrease by two to three minutes due to differing starch compositions.
- Maintain clarified butter at a gentle warmth so the suspended paprika solids do not separate before drizzling over the finished portions.
