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 information
Yield
makes 25 or more dumplings
Ingredients
Preparation
Step 1
Drain the yogurt in a cheesecloth-lined strainer while you prepare the dumplings. Combine the lamb, salt, pepper, and onion in a food processor and pulse to chop coarsely; be careful not to over process. Set a large pot of water to boil and add salt (if you have a large steamer, you can use this as well). In a separate pot, warm the stock.
Step 2
Place 1 to 2 teaspoons of the filling in the center of a wrapper, then brush the edges of the wrapper with the egg. If you have circles, form half-moons; if you have squares, form triangles. Press the seam tightly to seal; it’s best if no air is trapped between the filling and wrapper. Set on a lightly floured plate or wax paper. Proceed, cover and refrigerate for up to a day, or freeze for up to a week.
Step 3
Boil the dumplings without crowding—you may have to do this in batches—stirring occasionally, until heated through, about 10 minutes. As they finish cooking, transfer them to the hot broth. Just before serving, taste and adjust the broth’s seasoning. Serve the manti in a bowl, with broth, garnished with some yogurt and scallion.
