I have a new way of making manti and I don’t think I can go back to making it any other way now. Usually I roll the dough out and fold them up into tiny dumplings, but those days are over now thanks to this dumpling maker!
I found this dumpling maker online and I love it! Dinner was ready in about an hour, and usually takes hours to make manti. There is two versions, the metal and plastic mold. I got the plastic one as it was cheaper in Canada and had quicker shipping, but I would like to get the steel one in the future so I can compare. If you have either let me know below in the comments and tell me the pros and cons of both. I didn’t have a issue at all with the one I got.
For the dough:
- 3 cups of flour
- 2 eggs
- a dash of salt
- 1 cup of water (approx.)
In a bowl, add in the flour and whisk the two eggs in and add a dash of salt and slowly add in the water and start to knead to form a soft dough. Allow to rest for half and hour.
Topping:
- 1 and 1/2 cups plain yogurt
- 2 tbsp pepper paste
- 1 tbsp tomato paste
- butter and olive oil
Warm the yogurt either by letting sit out to warm up or warm up in a pot. Season with salt. If you want to add garlic you can, but if not, omit it.
In a small pot, melt a few spoons of butter, some olive oil, and pepper and tomato paste. If you don’t have pepper paste, you can just use tomato paste.
When the tomato and pepper paste separates in the oil, add 1/2 cup water and season with a little salt. Bring to a boil and cook for a few minutes. Set aside until ready to use.
For the meat filling:
- 1/2 lb to 3/4 lb ground beef
- 1 small onion grated
- salt and pepper
- 1/4 tsp dried mint
- 2 tsp pepper paste
- 1 tsp tomato paste
Since I don’t measure the meat I am giving an approximate measurements, so if you end up with extra, you can make a burger haha!
Grate the onion and add to the meat and season with salt, pepper, dried mint, and pepper and tomato paste. If you can’t find pepper paste, you can just use tomato paste. Combine to make the meat filling.
Divide dough into 6 balls, and on a floured surface, roll out into a circle that’s the same size as the dumpling maker.
Add flour to the dumpling maker so the dough doesn’t stick.
Transfer the circle of dough to the maker, and with a small spoon add small amounts of meat filling to each circle as seen in the photos below.
Top with another layer of dough and roll out. Pop out dumplings with your fingers, and continue until all the dough is done.
Bring water to a boil and add some salt.
Boil manti in batches, and since you are cooking raw meat I would say 4 minutes of boiling time or more is good; you can take one out to test the inside. Cook all of the manti and remove with a slotted spoon or pour gently into a strainer.
To assemble it, add the manti to a platter or individual bowls, pour over the yogurt, and drizzle the tomato sauce over, and a sprinkle of dried mint leaves. Ready to serve!