Manti
Ingredients
2 pounds ground lamb, beef, or a mixture of the two
1 medium onion, grated
1 bunch parsley, chopped
3 eggs
Salt and pepper
2 packages wonton wrappers
1 stick butter, cut into thin pats
1 cup beef broth
Instructions
1. Heat oven to 325*F. Spray two 12 by 9-inch baking dishes with cooking spray.
2. Mix ground meat, onion, parsley and 1 egg in large bowl. Beat remaining 2 eggs in small bowl.
3. Working about 6 wonton wrappers at a time, place wrappers on cutting board and brush two opposite sides with beaten egg. Place approximately 1 tablespoon of meat mixture inside wrapper and fold brushed edges over on themselves. (You want the sides with egg to be sealed and the top to be open so you can still see the filling.) Arrange manti in prepared baking dishes.
4. Bake for 12 minutes. Remove dishes from oven and top with pats of butter. Pour 1⁄2 cup beef broth into each baking dish. Return to oven and cook 15 minutes longer.
5. If the tops of the manti aren’t golden brown, transfer dishes to broiler and broil until nicely browned.
Comments
I saw this recipe on My Barbarian Table a few weeks ago and I’ve wanted to make the delicious looking dumplings ever since. They were, indeed, delicious. I had Art’s help in assembling the dumplings and it was much faster than we both had feared it would be. He spread the wrappers out and brushed them, I filled and sealed them, and into the dishes they went.
I served these with Tzatziki and they were scrumptious. I think it would be easy to tweak the recipe for other fillings, perhaps pork with ginger and garlic? Or other, more exciting, flavor combinations? This seems like a super flexible, and simple, way to make dumplings. Yum. We finished off the leftovers yesterday and already I’d like to make them again. I used ground beef because my grocery store failed at supplying me with non-rancid lamb yet again.
You should be sure to check out the recipe source linked above because the blogger’s pictures are grand.
Internet - My Barbarian Table