Manti
Սինի Մանթի·(see-NEE mahn-TEE)
Grandmothers' Hands (Sunday Suppers & Weekend Projects)
Manti is not just a meal; it is an event. For generations of Armenian women, the ritual of pinching hundreds of tiny, meat-filled boats was the definitive weekend project. We are chasing that exact, unadulterated textural symphony: the deep crunch of toasted dough, caramelized beef, and the shock of cold garlic yogurt cutting through hot, savory broth. But we live in the real world, and Tuesday night comes for us all. Enter the modern diaspora's best-kept secret: the wonton wrapper. It perfectly mimics the delicate chew of handmade dough, saving you hours of labor while sacrificing absolutely none of the soul.
Ingredients
- square wonton wrappers1 package
- ground beef1 lb
- yellow onion1 small
- fresh flat-leaf parsley1/4 cup
- sweet paprika1 1/2 tsp
- ground allspice1/2 tsp
- kosher salt2 tsp
- black pepper1/2 tsp
- unsalted butter4 tbsp
- low-sodium chicken broth3 cup
- tomato paste1 tbsp
- plain full-fat yogurt2 cup
- garlic3 clove
- sumac1 tsp
- Aleppo pepper1/2 tsp
- dried mint1/2 tsp
Method
- 01
Thoroughly mix the ground beef, grated onion, parsley, paprika, allspice, one and a half teaspoons of salt, and the black pepper in a bowl until unified.
The onion must be virtually a paste; if the pieces are too chunky, they will tear the delicate wrappers and ruin the architecture of your tiny dumplings.
- 02
Brush a large rimmed baking dish generously with some of the melted butter.
- 03
Place a scant half-teaspoon of the meat filling in the center of each wonton square, wet your fingers, and pinch the opposite ends together to form a tiny, open-faced boat.
Keep the wrappers under a slightly damp paper towel while you work so they do not dry out. Pack the assembled dumplings tightly into the buttered pan in neat rows.
- 04
Brush the tops of the tightly packed manti with the remaining melted butter and bake at 400°F for 35 to 45 minutes.
You want them baked totally dry first. They must sound like they are toasting in the pan, turning a deep golden brown with the exposed meat fully caramelized and crisp.
- 05
Warm the chicken broth and tomato paste together in a saucepan, then ladle the simmering liquid directly over the freshly baked manti.
The pan will hiss and sizzle spectacularly. Pour until the broth comes halfway up the sides of the dumplings, then return the pan to the oven for exactly 10 minutes so the bottoms plump up while the tops remain audibly crunchy.
- 06
Whisk together the cold plain yogurt, crushed garlic, and remaining half-teaspoon of salt in a small bowl.
Do not mix this into the hot pan. The magic of this dish relies entirely on the stark temperature contrast between the sizzling broth and the cold, garlicky yogurt at the table.
- 07
Ladle the hot manti and broth into wide, shallow bowls and generously spoon the cold garlic yogurt over the top.
Finish with a heavy dusting of bright, tart sumac, a pinch of Aleppo pepper, and a sprinkle of dried mint.
Notes
The Canonical Hand-Rolled Dough
If you have a Sunday to kill and want the full grandmother experience, skip the wonton wrappers. Whisk 2 large eggs, 3/4 cup room-temperature water, 1 tablespoon olive oil, and 1 teaspoon kosher salt. Slowly incorporate 3 1/2 cups all-purpose flour until a firm dough forms. Knead for 5 minutes, let it rest under a damp towel for 30, and roll it out with a pasta machine to exactly 1/16-inch thick before cutting into 1.5-inch squares.
From Cook Armenian in America.