Manti

"Dumplings"

Ingredients

Dough

2 large eggs

¾ cup water

1 tablespoon olive oil

1 teaspoon kosher salt

3 ½ cups (440 grams) all-purpose flour plus more as needed

Meat Filling

1 pound (450 grams) ground beef

1 small onion minced (about ⅓ cup)

¼ cup chopped parsley

2 teaspoons kosher salt

1 ½ teaspoons paprika

½ teaspoon ground black pepper

Yougurt-garlic sauce

2 cups plain yogurt

3 cloves garlic finely chopped or crushed

Kosher salt

Serving

4 tbsp (57 grams) unsalted butter plus more for greasing pans

3 cups low-sodium chicken broth or chicken stock

1 ½ cups water

Kosher salt and freshly ground black pepper

Sumac

Cooking Method

1. Whisk the eggs, water, salt, and olive oil together.

2. If you're making the dough by hand, put the flour in a large mixing basin and create a well in the middle. Fill the well with the wet ingredients. To form a ball of dough, gradually mix the flour into the wet ingredients. If you prefer, you may prepare the dough in a stand mixer with a dough hook attachment by adding the flour to the bowl of the mixer, followed by the wet ingredients, and mixing for three to four minutes, or until the dough is smooth and pliable. Add a small amount of flour if the dough seems sticky, then keep mixing and kneading it until it becomes smooth. After covering the dough with a tea towel, leave it alone for half an hour.

3. Add the ground meat, onion, parsley, paprika, salt, and pepper and mix until thoroughly combined. Store in the fridge until necessary.

4. Adjust the oven rack to the centre position and preheat the oven to 400°F. Butter should be used to grease two 13 by 9-inch baking pans or one larger 13 by 18-inch pan, then set them aside.

5. Roll out the dough in stages using a rolling pin or a hand-cranked pasta roller until extremely thin, sprinkling the dough with flour as needed. Roll until thick.

6. Each dough strip should be cut into 1 ½ inch squares on a board dusted with flour. To construct dumplings in the shape of a canoe, place a ½ teaspoon of meat filling in the centre of each square and use your fingers to squeeze the two ends together.

7. Proceed with the leftover dough and filling of meat. Place the manti in the buttered pans closely together. Spread butter bits over the tops of the manti and bake for 40 to 50 minutes, or until they are golden brown.

8. In the meantime, combine the yoghurt with the garlic and add some salt. Put aside.

9. In a saucepan, combine the water and chicken broth; season with salt and pepper. Heat through to a simmer.

10. Take the pans out of the oven when the manti are golden brown, then pour the broth mixture over them. About ¾ of the way up the manti, the broth should be filled in the pan. To serve, set aside the remaining broth.

11. Put the pans back in the oven and continue baking for an additional 10 minutes, or until the manti have slightly puffed up and most of the liquid has been absorbed into them, leaving about ¼ inch of broth (or less) on the bottom. If you prefer a slightly softer texture, you can bake them longer with the broth, but they will still be tougher than al dente with a small crunch at the ends.

12. After taking the pans out of the oven, serve the manti in individual large bowls and drizzle with additional hot broth. Add sumac and yoghurt-garlic sauce on top. The manti is ready to be served.

Source:

Victoria. (2023, January 17). Homemade Armenian Manti Recipe (Sini Manti). Mission Food Adventure. https://mission-food.com/homemade-manti/

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