How to Make Turkish Manti Asian Cooking Recipe Cuisine

Turkey Manti Lamb-Filled Dumplings

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 25 dumplings:

1½ cups yogurt

1 pound lean boneless lamb, preferably from the leg

Salt and black pepper to taste

1 medium onion, roughly chopped

6 cups good stock of any kind

25 store-bought wrappers

2 eggs, lightly beaten

Minced fresh scallion or chives for garnish

Directions:

Drain the yogurt in a cheesecloth-lined strainer while you prepare the dumplings. Combine the lamb, salt, pepper, and onion in a food processor and pulse to chop coarsely; be careful not to over-process. 

Set a large pot of water to boil and add salt (if you have a large steamer, you can use this as well). In a separate pot, warm the stock.

Place 1 to 2 teaspoons of the filling in the center of a wrapper, then brush the edges of the wrapper with the egg. If you have circles, form half-moons; if you have squares, form triangles. 
Press the seam tightly to seal; it's best if no air is trapped between the filling and wrapper. Set on a lightly floured plate or wax paper. Proceed, cover and refrigerate for up to a day, or freeze for up to a week.

Boil the dumplings without crowding—you may have to do this in batches—stirring occasionally, until heated through, about 10 minutes. As they finish cooking, transfer them to the hot broth. 

Just before serving, taste and adjust the broth's seasoning. Serve the manti in a bowl, with broth, garnished with some yogurt and scallion.

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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