Serving suggestion. Nutrition is approximate.
Equipment
- Rolling pin
- pastry cutter
- boiling pot
- soup pot and slotted spoon.
Before you begin
US cup = 240 ml; tablespoon = 15 ml; teaspoon = 5 ml. Use listed gram weights for consistency; weights are raw or dry unless described as cooked or drained.
- Use lean ground lamb in place of beef for a different manti filling. Keep the same square size and check the center reaches 71 C / 160 F.
Make it work
- Seal firmly without trapping flour on the edges. If a dumpling opens in the water, check the remaining seals before cooking the next batch.
Prep 75 min · Cook 35 min · Waiting 30 min
Serves 6 / Prep and shape 60-75 min / Rest dough 30 min / Cook 25-35 min. Times are estimates; chilling and resting are included in total time.
Ingredients
- 200 g / 7.0 oz All-purpose flour, dough
- 1 (about 50 g / 1.8 oz without shells) Large egg, dough
- 80 ml / 2.7 US fl oz Water, dough
- 1/2 tsp / about 3 g Fine salt, dough
- 220 g / 7.8 oz Ground beef, filling
- 60 g / 2.1 oz Onion, grated and squeezed
- 1/2 tsp / about 3 g Fine salt for filling
- 1/4 tsp / about 0.45 g Black pepper
- 400 g / 14.1 oz Plain whole-milk yogurt
- 1 (about 50 g / 1.8 oz without shells) Large egg, broth
- 15 g / 0.5 oz All-purpose flour, broth
- 1.2 L / 5 cups Low-salt chicken broth or water
- 20 g / 0.7 oz Butter
- 1 tsp / about 0.5 g Dried mint
- 1/2 tsp, then adjust / about 3 g Fine salt, broth
- Up to 20 g / 0.7 oz Extra flour for rolling and tray dusting
Step-by-step method
- Mix and rest dough
Combine dough flour and salt, then stir in the egg and water. Knead 6-8 minutes into a firm smooth dough. Cover and rest 30 minutes. Add only a teaspoon of water at a time if the dough will not come together. - Prepare chilled filling
Mix beef, squeezed onion and filling seasonings. Keep refrigerated while rolling. Roll half the dough to about 2 mm / 1/16 in thick and cut into 4 cm / 1 1/2 in squares, keeping the other half covered. - Shape small dumplings
Put a scant 3/4 teaspoon filling (about 3 g / 0.1 oz) in each square. Fold diagonally and pinch every edge closed, pushing out excess air. Keep finished manti on a lightly floured tray; aim for about 80-90 small dumplings, depending on rolling thickness. Re-roll scraps once. - Make the yogurt broth
Off heat, whisk broth egg with broth flour, then yogurt and gradually the measured broth. Heat over medium-low, stirring continuously, until steaming and at least 74 C / 165 F, about 12-18 minutes. Avoid a rolling boil. Keep warm on the lowest heat. - Boil manti separately
Bring a wide pot of water to a gentle boil. Cook manti in two batches for 8-10 minutes, stirring carefully at the start. Test one: dough should be cooked and beef must reach 71 C / 160 F. Lift out with a slotted spoon. - Assemble the soup
Melt butter in a small pan and stir in mint for 20 seconds. Stir into the broth and adjust salt. Divide cooked dumplings among bowls and ladle hot yogurt broth over them. Serve immediately rather than letting all the dumplings swell in the soup pot.
Cook’s notes
Seal firmly without trapping flour on the edges. If a dumpling opens in the water, check the remaining seals before cooking the next batch.
Storage & reheating
- Keep dumplings and broth separately refrigerated up to 3 days; reheat both to 74 C / 165 F.
Allergens
Contains: Milk, Wheat, Egg. Check packaged ingredient labels.
Approximate nutrition
Per serving: 319 kcal · Protein 18 g · Carbohydrates 33 g · Fat 12 g.
Approximate per serving of the complete recipe. Brands, substitutions, cooking losses and portion sizes affect the figures.
