This recipe is inspired by a dish I ate in Istanbul ages ago. Manti are Turkish dumplings. The dough is usually more of a egg pasta dough and the dumplings themselves are usually quite small. They are served with garlicy yoghurt and a smoky sizzled butter. We also ate them with a lemony herby green salad with blanched broccoli. For these ones I use square wonton wrappers for ease and made them the size of wontons as you would be there forever if you made them tiny!
The filling is beef and silverbeet but you can use any greens. I made a meat free version using pumpkin (inspired by the flavour of the pumpkin fritters), they tasted good but the texture was too soft so I changed the recipe and added chickpeas.
If you are making 50 which is the number in the pack, you will need 1kg of mix about 20g per dumpling. Double the recipes below.
50 square wonton wrappers
Beef and silverbeet filling - Makes 25 ish
300g beef mince or use lamb mince
1 small onion grated
1/2 tsp cumin or a middle eastern spice blend
120g greens, wilted, liquid squeezed out and chopped (if you want to use baby greens this is the same weight as a bag at the supermarket)
2-3 T chopped parsley
1 tsp salt
Mix all ingredients together. This is enough for about 25 wonton wrappers. Double it if you want to make 50. Lay out 10-12 wrappers, place about 20-23g of mix on each one. I just weigh the first one and then go by eye. dip your finger in water and wet the top and right side and then fold up the bottom left corner diagonally to the top right corner. Press the air out from around the mixture and seal the wonton to form a triangle.
Make the smoky paprika butter (it only needs to be warm so it can be made a little bit in advance) and the yoghurt. Sort your salad or side.
To cook the dumplings, bring a large pot of water up to the boil and add the manti. When they float to the top, give them an extra minute or so. They change texture when they cook.
Spoon a generous amount of yoghurt on your plate. Top with the hot manti, and spoon over the smoky butter. Enjoy!
1.5 cups of Greek style yoghurt
1-2 cloves garlic, finely grated
zest of a lemon
Salt to taste
1 tsp smoked paprika
1 tsp sumac
Melt butter, when it’s bubbling add the paprika and the sumac. Stir to combine and cook out for 20 seconds of so. Pour into a bowl.
Pumpkin and chickpea filling - Makes 25 ish
250g roast and mashed pumpkin (or kumara)
1 tin chickpeas, drained and rinsed
1 small onion, finely diced
1/2 tsp smoked paprika
zest of half a lemon
Herbs if you like
Salt and pepper
Saute the onion in a little oil, add the paprika and cook out. Mash the chickpeas roughly with a fork. Add in the onion and pumpkin, lemon zest and season well.
Place spoonfuls on wonton wrappers and fold diagonally over to form a triangle, squeezing out the air. Cook as above, serve with garlicy yoghurt, smoky butter.
The dumplings are freezable if you freeze them on a tray and then once they are frozen pop them into a zip lock bag, Cook for an extra 1-2 minutes.