Try making these manti, also known as Armenian dumplings, if you’ve ever desired for dumplings with the meat visible inside and a boat-like shape. Ground beef or ground lamb can be used, and they are typically served with either plain yogurt or a sauce made with yogurt.
Armenian dumplings
4
servings30
minutes40
minutesTry making these manti, also known as Armenian dumplings, if you’ve ever desired for dumplings with the meat visible inside and a boat-like shape. Ground beef or ground lamb can be used, and they are typically served with either plain yogurt or a sauce made with yogurt.
Ingredients
For the Dough:
1 ⅔ cups all-purpose flour, or more as needed
1 large egg
1 ½ teaspoons olive oil
½ teaspoon kosher salt
2 tablespoons water, or as needed
For the Filling:
½ pound ground beef
¼ cup finely diced onion
2 tablespoons minced fresh parsley
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
For the Broth:
1 tablespoon olive oil
1 clove crushed garlic
½ cup tomato sauce
2 cups chicken or beef broth
salt and freshly ground black pepper to taste
cayenne pepper to taste
Directions
- Directions
- In a bowl, mix the water, egg, salt, olive oil, and 3/4 of the flour. Similar to preparing pasta dough, combine ingredients with a fork until barely combined. Use your hands to continue combining everything into a shaggy dough. Mixture should be poured out onto a floured board and worked into a smooth dough. If more flour is required, add it. Dough should be covered and left to rest on the counter for 30 minutes.
- In a bowl, mix the ground beef with the onion, parsley, smoked paprika, kosher salt, and Armenian cayenne. Use a fork to begin mixing, then your hands to fully incorporate the filling. Place under cover and chill in the fridge.
- turn the oven on to 400 degrees C. (200 degrees C). Use olive oil to coat a cast-iron skillet.
- After lightly flouring it, place the dough on the surface. Divide the dough in half, then spread out one half into a broad rectangle as thinly as you can. First, cut the dough into strips. Next, cut each strip into 20 little rectangles that measure 1.5 x 1.75 inches. If there is additional filling, save the pieces of dough to make more manti. Continue with the second half.
- To assemble the mantis, pour the filling into the center of each rectangle of dough (approximately 1/2 to 1 teaspoon per manti) (you can also use your hands to portion out the filling as shown in the video).
- Pick up a rectangle, pinch both ends of the dough together to form the traditional “little guy in the boat” shape, then moisten the outer, shorter edges of each rectangle with a little water on your hands. Make sure the dough at the ends is as thin as the dough surrounding the filling and press the dumplings together so the manti will sit up straight in the skillet.
- Manti should be arranged within the preheated skillet with some space remaining between each dumpling because the dough will expand to roughly twice its original size while cooking.
- For 40 minutes, bake on the center rack in the preheated oven.
- Olive oil should be heated at a medium-high temperature while the garlic is cooked for 20 to 30 seconds, or until fragrant. tomato sauce, then whisk it in quickly. Cayenne pepper, salt, and chicken broth should be added for seasoning.
- After bringing the tomato broth to a simmer, switch off the burner.
- The manti should be placed back in the oven for 15 more minutes after adding tomato broth to it.
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