Manti

Author Notes

When I was a kid, we almost never ate manti. Making it at home was so much work, we would usually just buy a bag of them at the church bazaar and enjoy them while they lasted. I made them once from scratch in college and fell in love with them all over again. This is short-cut manti, using pre-made eggroll wrappers, and it is just as tasty as the real thing. - Cave Cibum

I like to eat them straight out of the pan, while my mother likes to cook them again with chicken broth - steps for both are included. You can freeze the whole tray after its first bake, but it reheats better with the chicken broth preparation. —Cave Cibum

Test Kitchen Notes

I had never heard of Manti before, but the ingredient list and instruction to form the dough into a canoe shape piqued my interest. I used 1/2 teaspoon of table salt, 1/4 tsp of black pepper, and 1/4 teaspoon of cayenne in addition to the 1 teaspoon of allspice. The cayenne added a subtle heat, so make sure to adjust to your taste. The allspice works really well with the flavor of the ground lamb. I used about 1 tsp. of filling per dumpling which makes nice little bite-sized dumplings. The manti come out of the oven hot and juicy, with a perfect hint of crunch left in the onions and a tantalizing aroma. (I did not try the chicken broth version, as I was impatient to eat and my stomach would not allow me the additional 15 to 20 minute wait.) Well done, Cave Cibum! - hardlikearmour —hardlikearmour