Mushroom Manti with Garlic Skyr
Recipe by Home Cooking Collective
Description
Manti are dumplings popular across Turkey, Armenia, Russia, and Central and East Asia. Turkish manti are small boiled dumplings filled with meat, but some restaurants serve vegetarian mushroom varieties. According to one Turkish tradition, the manti should be small enough such that one spoon should contain 40 dumplings! Though my version has slightly larger dumplings, these are a mushroom variation adapted from @give_recipe’s manti. These manti are great for a weekend project; there are a few components, but it’s an extremely satisfying meal featuring creamy skyr, savory mushroom manti, and a paprika butter sauce.
Serves 2
Makes 50-60 Manti
Ingredients
Mushroom Filling:
3 Tablespoon
Olive Oil
divided
6 Ounces
Cremini Mushrooms
Salt and Black Pepper
1
Shallot
chopped
1 Tablespoon
Water
1 Tablespoon
Parsley
chopped
Dough:
1 Cup
All-Purpose Flour
plus more for kneading
1/4 Teaspoon
Kosher Salt
1
Egg
2 Tablespoon
Water
Garlic Skyr:
1/2 Cup
Icelandic Provisions Traditional Plain Skyr
1
Garlic Clove
finely grated
2 to 3 Tablespoon
Water
Kosher Salt and Black Pepper
Paprika Butter:
2 Tablespoon
Butter
1/2 Teaspoon
Sweet Paprika
Recipe
Step 1:
Cook the mushrooms: Set a medium saute pan to medium-high heat and add 2 tablespoons of oil. Sear mushrooms for 5 to 7 minutes until browned on both sides. Season generously with salt and pepper. Lower heat to medium-low, then add remaining tablespoon of oil, shallot, water, and parsley. Cook for 8 minutes until onions are soft and translucent. Remove from heat, then let cool to room temperature.
Step 2:
Make the dough: While the onions cook, start the dough. Mix together flour and salt in a bowl, then dump onto a wooden cutting board or clean surface. Shape your hand into a fist to make a well in the center of the flour. Add the egg and water into the well. Use a fork to beat the wet ingredients into a homogeneous mixture, then slowly incorporate more and more flour from the inner edges of the well into the liquid. Continue mixing in more flour, then knead the dough for 6 to 8 minutes, adding any extra flour as needed if it’s too sticky. Knead until the dough is soft (but not sticky), and homogeneous. Let rest for 30 minutes.
Step 3:
Make the garlic skyr: Meanwhile, whisk together all ingredients for the skyr garlic sauce in a bowl. Set aside while you prepare the rest of the dish (or keep chilled if you plan to make it ahead of time). Season with salt and pepper.
Step 4:
Make the paprika butter: In a small saucepan, melt butter on medium-low heat. Add the paprika and a pinch of salt, and let sizzle for 20 seconds, whisking frequently. Remove from the heat and set aside.
Step 5:
Shape the manti: Sprinkle dough with a generous pinch of flour, then use a rolling pin to roll the dough out to a 1/4-inch thickness. From this point, you can either roll the dough out by hand or use a pasta maker. Either way, you are looking for 1/16-inch thickness. Cut dough into 1.5-inch by 1.5-inch squares. Place 1/4 teaspoon filling into each square, then bring each corner up to the center to form a pyramid shape, pinching the edges to seal the manti completely.
Step 6:
Cook and serve: Bring a large pot of water to boil and add a generous pinch of salt. Boil the manti for 8 to 10 minutes or until completely tender. Drain the manti, then return to the pot and toss with the paprika butter to coat. Transfer manti to a serving plate and drizzle with yogurt sauce and dried mint, sumac, and herbs.
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