morsels45

morsels45 said

Manti

Tiny dumplings under garlic yoghurt and melted butter with chilli in it.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make manti

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Folded small

120 minutes · serves 4 · Hard

What you need

  • 400g plain flour
  • 200ml water
  • 1 tsp salt
  • 400g minced lamb
  • 2 onions, grated and squeezed dry
  • Black pepper
  • 400g thick yoghurt
  • 3 garlic cloves, crushed
  • 80g butter
  • 2 tsp dried mint
  • 1 tsp chilli flakes
  • 1 tbsp tomato paste

What you do

  1. 1Make a firm dough with the flour, water and salt. Knead 10 minutes and rest it, covered, for 30.
  2. 2Mix the lamb with the grated onion, salt and a lot of black pepper.
  3. 3Roll the dough as thin as you can manage and cut into 3cm squares. Put a pea of filling on each and pinch all four corners up to meet.
  4. 4Boil in salted water for 12 minutes, or steam them for 25.
  5. 5Beat the garlic into the yoghurt. Melt the butter with the tomato paste, mint and chilli until it foams.
  6. 6Yoghurt over the drained manti, butter over the yoghurt. Do not serve them dry.

Using gyoza wrappers

45 minutes · serves 3 · Easy

What you need

  • 1 pack gyoza wrappers
  • 300g minced lamb
  • 1 onion, grated
  • Yoghurt
  • Garlic
  • Butter
  • Dried mint
  • Chilli flakes

What you do

  1. 1Fill and pinch the corners as above. They will be bigger than they should be.
  2. 2Boil 6 minutes. Same garlic yoghurt, same burnt butter.