Manti

Name: Manti
Yield: makes 25 or more dumplings
Ingredients: 1 1/2 cups yogurt; 1 pound lean boneless lamb, preferably from the leg; Salt and black pepper to taste; 1 medium onion, roughly chopped; 6 cups good stock of any kind (pages 160–163); 1/2 recipe Wrappers for Vareniki, Pelmeni, or Pierogi (page 58) or Dumpling Wrappers (page 62), or about 25 store-bought wrappers; 2 eggs, lightly beaten; Minced fresh scallion or chives for garnish

December 14, 2011

Like Wor Teep, Chinese pot stickers, these meat-filled dumplings are filling and delicious (with store bought dumpling wrappers, they’re also quite easy). But the serving style is completely different: these are usually cooked and served in broth, with yogurt. Alternatively, you can boil them in water and serve them with yogurt or melted butter.

Recipe notes

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