Baked manti

Small open-topped dumplings bake before finishing in hot broth. Cool yogurt and garlic accompany the crisp-edged parcels.

This recipe has not been kitchen-tested.

Prep: 90 min · Cook: 35 min · Serves: 4

Ingredients

• 300 g — wheat flour
• 120 ml — water
• 1 pcs — eggs
• 5 g — salt
• 350 g — ground beef
• 120 g — onion
• 20 g — butter
• 500 ml — unsalted stock; check its ingredients
• 200 g — plain pasteurized yogurt
• 8 g — garlic

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Mix flour, water, one egg and half the salt; knead 8 minutes and rest 30 minutes. Mix beef and onion with remaining salt. Roll dough thin, cut 4 cm squares and pinch each around a small spoon of filling, leaving the top open.
3. Arrange in a buttered dish. Bake at 200°C for 20 minutes; carefully add hot stock, cover and bake 10–15 minutes more. Check the beef filling reaches 71°C. Serve with yogurt mixed with crushed garlic.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Milk
• Egg
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.