Manti are Turkish dumplings filled with spiced meat & or vegetables. This dish has many roots in eastern kitchens such as China, Russia, Turkey, Bosnia, & Afghanistan. When I was created this recipe, I was inspired primarily by the Turkish style. My Manti are just a little bigger than what you may find in Turkey. And I serve mine with a butternut squash puree & harissa oil. Let’s be honest tho… all Manti are delicious.
Equipment: Scale, Mortar & Pestle, Bench Scraper, Peeler, Blender, Strainer, (2) Pot, Spider, Pastry Brush
Serves: 2-4
Level: Medium
Shopping List
Produce
¼ Bunch Cilantro
¼ Bunch Mint
¼ Bunch Parsley
2 Lb 10½ Oz Butternut Squash
13 Oz Spanish Onion, sliced
2 Each Garlic Cloves
Dry Goods
4 Tablespoon Black Peppercorns whole
3 Teaspoon Allspice, whole
4 Tablespoon Cumin
3 Tablespoon Coriander
1 Tablespoon Aleppo
1 Tablespoon Kosher Salt
2 Tablespoon Neutral Oil
¼ Teaspoon Saffron, (optional)
4 Oz Harissa Oil
Meat
1 Lb Ground Beef
½ Lb Ground Pork
Dairy
6 Tablespoon Unsalted Butter
Other
1 Pack Wonton Wrappers
1 Each Whole Egg
Kofte Spice
Ingredients
Yield: ½ Cup | 78g
Ingredients
Method
4 Tablespoon | 25 g Black Peppercorns whole
3 Teaspoon | 6 g Allspice, whole
4 Tablespoon | 28 g Cumin
3 Tablespoon | 14 g Coriander
1 Tablespoon | 5 g Aleppo
- In a pan, toast peppercorns, allspice, cumin, & coriander
- Transfer to a mortar & pestle.
- Grind to a fine consistency.
Tips: You can use a blender to grind up your spices. After grinding, make sure to allow the spices to settle before opening the top.
Beef Farce
yield:
Ingredients
1 Lb | 454 g Ground Beef
½ Lb | 227 g Ground Pork
⅓ Oz | 10 g Parsley, chopped
1 Oz | 25 g Spanish Onion, small diced
2 Tablespoon | 12 g Kofte Spice (see above)
1 Tablespoon | 15 g Kosher Salt
Method
- In a bowl, add ground beef, ground pork, chopped parsley, diced onions & salt
- Mix well & cook to taste for seasoning.
Tips: If you don’t like pork you can replace it with additional beef, lamb, potatoes, mushrooms, or beans.
Saffron Butternut Squash
yield: 36 Oz
Ingredients
2 Tablespoon | 16 g Neutral Oil
2 Lb 10½ Oz | 1210 g Butternut Squash
12 Oz | 340 g Spanish Onion, sliced
2 Each | 10 g Garlic Cloves
6 Cup | 1350 g Water or to cover
¼ Teaspoon | ½ g Saffron, (optional)
6 Tablespoon | 70 g Unsalted Butter, cubbed & cold
Method
- In a pot over medium heat, add oil, squash, onion & garlic.
- Sweat vegetables without forming any color.
- Lightly season with salt.
- Add water to cover squash.
- Bring to boil & reduce to simmer.
- Cook squash until it has become soft & mushy (30-45 minutes). The liquid should be reduced by ¾.
- Strain out liquid, but do not throw away.
- Blend squash until smooth.
- Once smooth, puree in cold butter until incorporated.
- Strain through a sieve into a bowl.
- Add in saffron & adjust seasoning with salt.
Tips:
Building & Cooking
Ingredients
Method
2 Oz | 6 g Farce (above)
1 Pack Wonton Wrappers
1 Each Whole Egg, whisked
- Place 1/2 Oz of farce onto a wonton wrapper.
- Brush lightly with egg wash along all 4 edges.
- Bring point to point of all four corners.
- Be sure to push out all of the air when sealing each Manti.
- When finished sealing, place onto a pan lined with parchment paper & dusted with cornstarch.
- Lay a damp lint-free towel on top.
- To cook, boil in lightly seasoned water for 2 minutes.
Tips: When using wonton wrappers, make sure to cut to 3 inch by 3 inch. See the recipe below if you’d like to make your own dough.
Plating
Ingredients
Method
4 Each Manti (per person)
2 Oz Tablespoons Butternut Squash Puree (per person)
4 Oz As needed Harissa Oil
¼ Bunch Cilantro
¼ Bunch Mint
- Bring a pot of water to a boil & season with salt.
- Carefully place Manti into water & boil for 2 minutes.
- Add butternut squash puree to plate.
- Using a spider, take out manti & drain off excess water.
- Place on top of puree & garnish with harissa oil.
- Chop herbs & sprinkle on top.
- Serve Hot.
Tips: You can use a blender to grind up your spices. After grinding, make sure to allow the spices to settle before opening the top.
Manti Dough
Ingredients
3.5 Cup | 500 g AP Flour
1 Teaspoon | 5 g Kosher Salt
1 Each | 57 g Whole Large Eggs
7 Vol Oz | 195 g Water, warm
As needed Cornstarch
Method
- In a mixing bowl with dough hook, add flour, salt, warm water, & whole egg.
- Mix on low for 8 minutes or until dough forms.
- Wrap dough in plastic & let rest for 20-30 minutes.
- Using a rolling pin, Roll out dough to fit through pasta machine.
- Roll out to #2 setting, you should just be able to see your hand through the dough.
- Dust with cornstarch & brush off excess.
- Cut into 3 inch by 3 inch squares.
- Stack together & wrap in plastic wrap.
- Store in fridge for 2 days or store in freezer up to 1 month.
Tips: If your dough is not coming together, add a little more water. If you’re cooking at a higher altitude, you may need to add up to 10% more water.
powered by CrowdcastFollow & Tag Us @eatccc_